Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein

Abstract

Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.

Keywords:

• Control measures
• cryoprotectants
• food protein
• freeze denaturation
• influencing factors

Conflict of interest

The authors declare no competing financial interest.

Additional information

Funding

This work was financially supported by the National Natural Science Foundation of China (No. 31972104) and National Key R&D Program of China (2019YFD0901603).