Share

IIR document

Cryoprotective effects of glycerol on the structure and function of myofibrillar proteins in pork patties with multiple freeze-thaw cycles.

Author(s) : LIANG H., GAO X., JIANG Y., ZHU X., ZHOU C.

Type of article: IJR article

Summary

This study investigated the cryoprotective effects of glycerol on myofibrillar proteins (MPs) in pork patties subjected to repeated freeze–thaw cycles. Compared with the control, glycerol markedly inhibited the reduction in protein solubility and absolute zeta potential while suppressing the increase in turbidity and average particle size of MPs. It effectively delayed the increase of carbonyl group and surface hydrophobicity, the decline in total sulfhydryl groups and intrinsic fluorescence intensity, and the conformational transition from α-helix to β-sheet. Glycerol also mitigated the loss of whiteness, textural strength, and intermolecular interactions and retarded the thermal denaturation of MP molecules. Moreover, it reduced cooking loss and microstructural degradation in MP gels. In emulsification systems, glycerol alleviated the decline in emulsifying activity and stability, limited the increase in creaming index, and prevented oil droplet coalescence in MP–soybean oil emulsions. Overall, glycerol preserved the gelation and emulsification functionality of MPs by delaying protein aggregation and conformational disruption, thereby maintaining the structural integrity and quality of pork patties during multiple freeze–thaw cycles.

Available documents

Format PDF

Pages: 12 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Cryoprotective effects of glycerol on the structure and function of myofibrillar proteins in pork patties with multiple freeze-thaw cycles.
  • Record ID : 30034766
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 185
  • Publication date: 2026/05
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2026.01.035

Links


See other articles in this issue (27)
See the source

Indexing