文献类型：期刊文献

英文题名：Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

作者：Nian, Linyu[1];Cao, Ailing[2];Cai, Luyun[1];Ji, Hongwu[3];Liu, Shucheng[3]

机构：[1]Bohai Univ, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Peoples R China;[2]Hangzhou Customs Dist, Hangzhou 310007, Zhejiang, Peoples R China;[3]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2019

卷号：291

起止页码：139

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000464921900018)、、WOS

基金：This study was supported by the National Key R&D Program of China (2018YFD0901106), the Natural Science Foundation of Liaoning Province of China (20170540006), the Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety (GDPKLAPPS1805), and the Graduate Innovation Fund of Bohai University of Liaoning Province of China (YJC20180025).

语种：英文

外文关键词：Pagrosomus major; Vacuum impregnation; Herring antifreeze protein; Chitosan magnetic nanoparticles; Protein conformation; Moisture state

外文摘要：This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), 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@Fe3O4 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.