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Start Over Author "Cai, Luyun" Journal food chemistry
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10. Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe 3 O 4 nanoparticles during freeze-thaw cycles.

Author

Nian L, Cao A, Cai L, Ji H, and Liu S

Subjects
Animals, Calorimetry, Differential Scanning, Chitosan chemistry, Ferrosoferric Oxide chemistry, Fish Proteins metabolism, Freezing, Hydrophobic and Hydrophilic Interactions, Lipid Peroxidation, Magnetic Resonance Spectroscopy, Particle Size, Rheology, Seafood analysis, Vacuum, Antifreeze Proteins chemistry, Fish Proteins chemistry, Nanoparticles chemistry, Sea Bream metabolism
Abstract

This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe 3 O 4 ), applied through vacuum impregnation, on protein conformation and moisture state of red sea bream during freeze-thaw cycles. DSC and dynamic rheology were used to analyze physicochemical changes. Raman, intrinsic fluorescence and second derivative UV spectrometry were used to explore the structural changes of myofibrillar proteins. Surface hydrophobicity, particle size and zeta-potential were used to analyze protein aggregation and denaturation. AV, POV, and TBA were used to determine the degree of lipid oxidation. LF-NMR and MRI were used to test water migration and distribution. The results indicated that pretreatment of red sea bream through vacuum impregnation with hAFP combined with CS@Fe 3 O 4 solutions could minimize freeze-thaw damage, prevent protein and lipid oxidation. Therefore, these results confirm the importance of hAFP as a valuable food additive in frozen foods., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Published
2019
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