期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 20, 期 6, 页码 5548-5569出版社
WILEY
DOI: 10.1111/1541-4337.12841
关键词
freezer burn; freezing potential; ice-water interface; macromolecular crowding; protein denaturation; protein oxidation
资金
- National Natural Science Foundation of China [31901758]
- Natural Science Foundation of Jiangsu Province [BK20190591]
- Senior Talent Program of Jiangsu University [20JDG062]
- Spanish Ministry of Economy and Competitiveness [AGL2017-84586R]
Protein oxidation in muscle foods has received increasing research interest in recent decades due to its impact on eating quality and nutritional value. This oxidation occurs during freezing/thawing and frozen storage, leading to irreversible physicochemical changes. Understanding the mechanisms of freezing-induced protein oxidation is crucial for controlling oxidative damage to muscle foods.
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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