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Aperçu de la qualité, de la microstructure et des propriétés physico-chimiques des protéines de Monopterus albus congelées à l'azote liquide.

Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.

Auteurs : YANG H., LU H., HE X., CHEN J., PENG L., LIAO E.

Type d'article : Article de la RIF

Résumé

Monopterus albus is highly susceptible to spoilage due to high protein and moisture contents while frozen storage can effectively prolong the shelf-life. To study the effect of liquid nitrogen freezing (LNF) on quality, microstructure of ice crystal and muscle fiber, and physicochemical properties of proteins, Monopterus albus was frozen at -20 °C by refrigerator (RF, control), -50 °C, -80 °C, and -110 °C by LNF, respectively. The -110 °C LNF exhibited the highest freezing rate among four groups, contributing to the formation of small ice crystals with more uniform distribution and alleviating the damage to muscle fiber. In -110 °C LNF group, protein secondary structure changed relatively subtle, resulting in high protein solubility, Ca2+-ATPase activity, and total sulfhydryl content, as well as low surface hydrophobicity and disulfide bond content. LNF retarded the rise of TVB-N value, prevented the loss of immobilized and free water, and maintained water holding capacity and shear force. In conclusion, -110 °C LNF was recommended a promising freezing process for frozen Monopterus albus due to less alteration of quality and alleviation of protein denaturation.

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Format PDF

Pages : 188-198

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    20 €

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Détails

  • Titre original : Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.
  • Identifiant de la fiche : 30032468
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Date d'édition : 09/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2024.05.033

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