Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

被引：84

作者：

Zhang, Chao ^{[1
]}

Li, Yuexin ^{[1
]}

Xia, Xiufang ^{[1
]}

Sun, Qinxiu ^{[2
]}

Sun, Fangda ^{[1
]}

Kong, Baohua ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 398卷

关键词：

Ultrasound-assisted immersion freezing; Protein oxidation; Protein structure; Thermal stability; Frozen storage; IN-VITRO; MUSCLE; QUALITY; TEMPERATURE; DURATION; FILLETS; BEEF;

D O I：

10.1016/j.foodchem.2022.133874

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated in this study. Compared to IF and AF samples, the UF samples had a lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) (P < 0.05), as well as a higher free amino group content and total and reactive sulfhydryl content (P < 0.05). Moreover, UF significantly delayed the deterioration of protein secondary and tertiary structures and the decrease in protein thermal stability during frozen storage (P < 0.05). Additionally, the UF samples at 180 days had similar protein structures and quality characteristics to the IF samples at 90 days or the AF samples at 60 days. Overall, UF treatment can effectively retard protein oxidation, protein structure deterioration, and protein thermal stability loss caused by frozen storage.

引用

页数：9

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