文献类型：期刊文献

英文题名：Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review

作者：Tan, Mingtang[1,2,3,4,5];Zhou, Yingyu[1];Chen, Zhongqin[1,2,3,4,5];Zheng, Huina[1,2,3,4,5];Cao, Wenhong[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Marine Food, Zhanjiang 524088, Peoples R China;[5]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China

年份：2025

卷号：71

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:001549205400002)、、WOS

基金：This work was supported by the Program for scientific research startup funds of Guangdong Ocean University (060302042314) , the Shenzhen Science and Technology Program (JCYJ20220530162011026) and Shellfish & Algae Industry Innovation Team of Guangdong Modern Agricultural Technology System (Grant no. 2024CXTD23) .

语种：英文

外文关键词：Myofibrillar protein; Freezing; Protein denaturation; Influencing factors; Preservation strategies

外文摘要：Although freezing extends the shelf life of muscle foods, it causes myofibrillar protein (MP) denaturation, leading to quality deterioration. Therefore, the consequences, influencing factors, and preservation strategies of freezing-induced MP denaturation in muscle foods were comprehensively summarized. MP denaturation is mainly attributed to ice crystal formation and is accompanied by changes in solute concentration in the unfrozen water fraction. The relative contribution of cold denaturation at low temperatures to overall freezing denaturation is insufficient and negligible. Attempts have been undertaken to control ice crystals (shape and growth, nucleation and recrystallization), controlled temperature fluctuations, appropriate packaging, and emerging thawing technology for better cryopreservation. Notably, the deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of protein denaturation. This review provides an in-depth understanding of MP denaturation and suggests directions for future research on frozen muscle food quality.