Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze–thaw cycles

• Published in: Journal of Food Science
• Main Authors: Diao, Huayu, Lin, Songyi, Li, Dongmei, Li, Shuang, Feng, Qi, Sun, Na
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2022
• Subjects: Antarctic; Antarc*; Antarctic Krill
• Online Access: http://dx.doi.org/10.1111/1750-3841.16308; https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16308; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.16308

Abstract Control on the moisture distribution, protein structure changes, and protein degradation of Antarctic krill meat during freeze–thaw (F–T) cycles by presoaking with antifreeze protein (AFP) was investigated. The results from the thawing loss rate and cooking loss rate indicated that 0.1% was the optimal AFP concentration. Magnetic resonance imaging and low‐field nuclear magnetic resonance results showed that AFP inhibited the changes in moisture distribution and maintained the moisture in Antarctic krill meat. The contents of nonprotein nitrogen and trichloroacetic acid‐soluble peptides indicated that AFP reduced protein degradation. Further, SDS‐PAGE showed that AFP reduced the degradation of actin, troponin T, and myosin light chain. The results of fluorescence spectra, circular dichroism, and chemical bond contents indicated that AFP reduced the damage of the protein tertiary and secondary structures of Antarctic krill meat by holding it in a weak polar environment. This study supplied basic theory for the quality control of Antarctic krill meat. Practical Application Protein degradation, moisture distribution, and protein structure changes occurred to Antarctic krill meat during freeze–thaw cycles due to ice crystal growth and recrystallization, which leads to the decrease in quality. Antifreeze protein has been proven to avoid ice crystals’ growth and inhibit ice recrystallization. During freeze–thaw cycles, the moisture distribution of Antarctic krill meat treated with antifreeze protein was more uniform, the degree of protein degradation was lower, and the protein structure was protected. This study demonstrated the potential of antifreeze protein as a water and protein protectant of Antarctic krill meat during freeze–thaw cycles.