346
Views
0
CrossRef citations to date
0
Altmetric
Review Articles

Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins

, , , , &

References

  • Abuine, R., A. U. Rathnayake, and H.-G. Byun. 2019. Biological activity of peptides purified from fish skin hydrolysates. Fisheries and Aquatic Sciences 22 (1):1–14. doi: 10.1186/s41240-019-0125-4.
  • An, Y., J. You, S. Xiong, and T. Yin. 2018. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chemistry 257:216–22. doi: 10.1016/j.foodchem.2018.02.140.
  • Benjakul, S., and F. Bauer. 2000. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles. Journal of the Science of Food and Agriculture 80 (8):1143–50. doi: 10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C.
  • Benjakul, S., and W. Visessanguan. 2011. Impacts of freezing and frozen storage on quality changes of seafoods. Physicochemical Aspects of Food Engineering and Processing, 20100931: 283–306.
  • Benjakul, S., W. Visessanguan, C. Thongkaew, and M. Tanaka. 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International 36 (8):787–95. doi: 10.1016/S0963-9969(03)00073-5.
  • Benjakul, S., W. Visessanguan, C. Thongkaew, and M. Tanaka. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids 19 (2):197–207. doi: 10.1016/j.foodhyd.2004.05.004.
  • Bertram, H. C., M. Kristensen, H. Østdal, C. P. Baron, J. F. Young, and H. J. Andersen. 2007. Does oxidation affect the water functionality of myofibrillar proteins? Journal of Agricultural and Food Chemistry 55 (6):2342–8. doi: 10.1021/jf0625353.
  • Bian, C., H. Yu, K. Yang, J. Mei, and J. Xie. 2022. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea). Food Chemistry: X 15:100362. doi: 10.1016/j.fochx.2022.100362.
  • Bjerkeng, B., and G. Johnsen. 1995. Frozen storage quality of rainbow trout (Oncorhynchus mykiss) as affected by oxygen, illumination, and fillet pigment. Journal of Food Science 60 (2):284–8. doi: 10.1111/j.1365-2621.1995.tb05656.x.
  • Bonilla, F., V. Reyes, A. Chouljenko, B. Dzandu, and S. Sathivel. 2020. Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage. Food Production, Processing and Nutrition 2 (1):8. doi: 10.1186/s43014-020-00033-x.
  • Brown, P., and D. Dave. 2021. Current freezing and thawing scenarios employed by North Atlantic fisheries: Their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery. PeerJ. 9: E12526. doi: 10.7717/peerj.12526.
  • Chang, T., O. A. Moses, C. Tian, H. Wang, L. Song, and G. Zhao. 2021. Synergistic ice inhibition effect enhances rapid freezing cryopreservation with low concentration of cryoprotectants. Advanced Science 8 (6):2003387. doi: 10.1002/advs.202003387.
  • Chang, T., and G. Zhao. 2021. Ice inhibition for cryopreservation: Materials, strategies, and challenges. Advanced Science (Weinheim, Baden-Wurttemberg, Germany) 8 (6):2002425. doi: 10.1002/advs.202002425.
  • Chen, X., X. Fu, L. Huang, J. Xu, and X. Gao. 2021. Agar oligosaccharides: A review of preparation, structures, bioactivities and application. Carbohydrate Polymers 265:118076. doi: 10.1016/j.carbpol.2021.118076.
  • Chen, X., X. Shi, X. Cai, F. Yang, L. Li, J. Wu, and S. Wang. 2021. Ice-binding proteins: A remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition 61 (20):3436–49. doi: 10.1080/10408398.2020.1798354.
  • Chen, X., J. Wu, X. Li, F. Yang, L. Yu, X. Li, J. Huang, and S. Wang. 2022. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chemistry 371:131054. doi: 10.1016/j.foodchem.2021.131054.
  • Cheung, I. W., Liceaga, A. M. L, and Chan, E. C. 2009. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen Pacific cod fillet mince. Journal of Food Science 74 (8):C588–C594. doi: 10.1111/j.1750-3841.2009.01307.x.
  • Damodaran, S. 2007. Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. Journal of Agricultural and Food Chemistry 55 (26):10918–23. doi: 10.1021/jf0724670.
  • Devi, G. K., K. Manivannan, G. Thirumaran, F. A. A. Rajathi, and P. Anantharaman. 2011. In vitro antioxidant activities of selected seaweeds from Southeast coast of India. Asian Pacific Journal of Tropical Medicine 4 (3):205–11. doi: 10.1016/S1995-7645(11)60070-9.
  • Dong, S., M. Zeng, D. Wang, Z. Liu, Y. Zhao, and H. Yang. 2008. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry 107 (4):1485–93. doi: 10.1016/j.foodchem.2007.10.011.
  • Du, X., H. Li, M. Nuerjiang, L. Rui, B. Kong, X. Xia, and M. Shao. 2021. Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.). Food Biophysics 16 (4):492–501. doi: 10.1007/s11483-021-09689-5.
  • Eskandari, A., Leow, T. C. Rahman, M. B. A, and Oslan, S. N. 2020. Antifreeze proteins and their practical utilization in industry, medicine, and agriculture. Biomolecules 10 (12):1649. doi: 10.3390/biom10121649.
  • Estévez, M., S. Ventanas, M. Heinonen, and E. Puolanne. 2011. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging. Journal of Agricultural and Food Chemistry 59 (10):5435–43. doi: 10.1021/jf104995j.
  • Fu, X., T. Belwal, G. Cravotto, and Z. Luo. 2020. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. Ultrasonics Sonochemistry 60:104726. doi: 10.1016/j.ultsonch.2019.104726.
  • Gao, W., Y. Huang, X.-A. Zeng, and M. A. Brennan. 2019. Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing. International Journal of Biological Macromolecules 135:839–44. doi: 10.1016/j.ijbiomac.2019.05.186.
  • Gbogouri, G., M. Linder, J. Fanni, and M. Parmentier. 2004. Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates. Journal of Food Science 69 (8):C615–C622. doi: 10.1111/j.1365-2621.2004.tb09909.x.
  • He, B., Y. Ming, Y. Pu, Y. Sun, M. Jin, C. Yu, and H. Qi. 2020. The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus niphonius under UVA irradiation. Food Chemistry 332:127373. doi: 10.1016/j.foodchem.2020.127373.
  • Hematyar, N., T. Rustad, S. Sampels, and T. Kastrup Dalsgaard. 2019. Relationship between lipid and protein oxidation in fish. Aquaculture Research 50 (5):1393–403. doi: 10.1111/are.14012.
  • Herrera, J., and I. Mackie. 2004. Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols. Food Chemistry 84 (1):91–7. doi: 10.1016/S0308-8146(03)00178-X.
  • Jannat-Alipour, H., M. Rezaei, B. Shabanpour, M. Tabarsa, and F. Rafipour. 2019. Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product. Journal of Food Science and Technology 56 (8):3777–89. doi: 10.1007/s13197-019-03846-y.
  • Jenkelunas, P. J., and E. C. Li-Chan. 2018. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince. Food Chemistry 239:535–43. doi: 10.1016/j.foodchem.2017.06.148.
  • Jia, R., Q. Jiang, M. Kanda, J. Tokiwa, N. Nakazawa, K. Osako, and E. Okazaki. 2019. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage. Food Hydrocolloids. 90:254–65. doi: 10.1016/j.foodhyd.2018.12.029.
  • Jiang, L., and S. Wu. 2018. Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage. International Journal of Biological Macromolecules 112:1171–4. doi: 10.1016/j.ijbiomac.2018.02.094.
  • Jiang, Q., N. Nakazawa, Y. Hu, K. Osako, and E. Okazaki. 2019a. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chemistry 293:178–86. doi: 10.1016/j.foodchem.2019.04.091.
  • Jiang, Q., N. Nakazawa, Y. Hu, K. Osako, and E. Okazaki. 2019b. Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting. LWT 100:213–9. doi: 10.1016/j.lwt.2018.10.070.
  • Jiang, W., Y. He, S. Xiong, Y. Liu, T. Yin, Y. Hu, and J. You. 2017. Effect of mild ozone oxidation on structural changes of silver carp (Hypophthalmichthys molitrix) myosin. Food and Bioprocess Technology 10 (2):370–8. doi: 10.1007/s11947-016-1828-5.
  • Jongberg, S., A. M. Racanicci, and L. H. Skibsted. 2019. Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation. Food Chemistry 300:125134. doi: 10.1016/j.foodchem.2019.125134.
  • Kobayashi, Y., S. G. Mayer, and J. W. Park. 2017. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. Food Chemistry 226:156–64. doi: 10.1016/j.foodchem.2017.01.068.
  • Korzeniowska, M., I. W. Cheung, and E. C. Li-Chan. 2013. Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod. Food Chemistry 138 (23):1967–75. doi: 10.1016/j.foodchem.2012.09.150.
  • Kristinsson, H. G., and B. A. Rasco. 2000. Fish protein hydrolysates: Production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition 40 (1):43–81. doi: 10.1080/10408690091189266.
  • Lan, W., X. Hu, X. Sun, X. Zhang, and J. Xie. 2020. Effect of the number of freeze-thaw cycles number on the quality of Pacific white shrimp (Litopenaeus vannamei): An emphasis on moisture migration and microstructure by LF-NMR and SEM. Aquaculture and Fisheries 5 (4):193–200. doi: 10.1016/j.aaf.2019.05.007.
  • Lanier, T. C., P. Carvajal, and J. Yongsawatdigul. 2000. Surimi gelation chemistry. Surimi and Surimi Seafood 2:237–65.
  • Lassoued, I., L. Mora, R. Nasri, M. Jridi, F. Toldrá, M.-C. Aristoy, A. Barkia, and M. Nasri. 2015. Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods 13:225–38. doi: 10.1016/j.jff.2014.12.042.
  • Leygonie, C., T. J. Britz, and L. C. Hoffman. 2012. Impact of freezing and thawing on the quality of meat. Meat Science 91 (2):93–8. doi: 10.1016/j.meatsci.2012.01.013.
  • Li, Y., B. Kong, X. Xia, Q. Liu, and P. Li. 2013. Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition. International Journal of Food Science & Technology 48 (9):1916–23. doi: 10.1111/ijfs.12171.
  • Lin, J., H. Hong, L. Zhang, C. Zhang, and Y. Luo. 2019. Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi. Food Chemistry 298:124868. doi: 10.1016/j.foodchem.2019.05.142.
  • Liu, Q., Y. Liu, J. Yu, F. Wang, and X. Li. 2019. Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates. International Journal of Food Properties 22 (1):1011–23. doi: 10.1080/10942912.2019.1622563.
  • Liu, Y., X. Li, Z. Chen, J. Yu, F. Wang, and J. Wang. 2014. Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products. Food Chemistry 151:459–65. doi: 10.1016/j.foodchem.2013.11.089.
  • Lund, M. N., M. Heinonen, C. P. Baron, and M. Estévez. 2011. Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research 55 (1):83–95. doi: 10.1002/mnfr.201000453.
  • Maity, T., A. Saxena, and P. Raju. 2018. Use of hydrocolloids as cryoprotectant for frozen foods. Critical Reviews in Food Science and Nutrition 58 (3):420–35. doi: 10.1080/10408398.2016.1182892.
  • Maqsood, S., S. Benjakul, A. Abushelaibi, and A. Alam. 2014. Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety 13 (6):1125–40. doi: 10.1111/1541-4337.12106.
  • Méndez, L., R. Sacchi, I. Medina, and S. P. Aubourg. 2022. Nutritional and preservative properties of polyphenol-rich olive oil: Effect on seafood processing and storage. Lipid Oxidation in Food and Biological Systems 455–77. doi: 10.1007/978-3-030-87222-9_20.
  • Nikoo, M., and S. Benjakul. 2015. Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review. Journal of Functional Foods 19:753–64. doi: 10.1016/j.jff.2015.10.014.
  • Nikoo, M., S. Benjakul, and K. Rahmanifarah. 2016. Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products. Trends in Food Science & Technology 57:40–51. doi: 10.1016/j.tifs.2016.09.001.
  • Nikoo, M., S. Benjakul, and X. Xu. 2015. Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chemistry 181:295–303. doi: 10.1016/j.foodchem.2015.02.095.
  • Nikoo, M., J. Mac Regenstein, M. R. Ghomi, S. Benjakul, N. Yang, and X. Xu. 2015. Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system. LWT - Food Science and Technology 60 (1):358–64. doi: 10.1016/j.lwt.2014.07.051.
  • Özalp Özen, B., and A. Soyer. 2018. Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology 55 (1):120–7. doi: 10.1007/s13197-017-2847-6.
  • Panseri, S., F. Arioli, C. Biolatti, G. Mosconi, R. Pavlovic, and L. M. Chiesa. 2020. Detection of polyphosphates in seafood and its relevance toward food safety. Food Chemistry 332:127397. doi: 10.1016/j.foodchem.2020.127397.
  • Park, J. W. 2000. Surimi seafood: Products, market, and manufacturing. Food Science and Technology-New York-Marcel DEKKER 201–36.
  • Piao, X., J. Li, Y. Zhao, L. Guo, B. Zheng, R. Zhou, and K. K. Ostrikov. 2022. Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms. Food Hydrocolloids 133:107893. doi: 10.1016/j.foodhyd.2022.107893.
  • Rodezno, L. A. E., S. Sundararajan, K. M. Solval, A. Chotiko, J. Li, J. Zhang, L. Alfaro, J. D. Bankston, and S. Sathivel. 2013. Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets. LWT - Food Science and Technology 54 (2):377–82. doi: 10.1016/j.lwt.2013.07.005.
  • Roohinejad, S., M. Koubaa, F. J. Barba, S. Saljoughian, M. Amid, and R. Greiner. 2017. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Research International (Ottawa, Ont.) 99 (Pt 3):1066–83. doi: 10.1016/j.foodres.2016.08.016.
  • Sano, T., S. F. Noguchi, J. J. Matsumoto, and T. Tsuchiya. 1990. Thermal gelation characteristics of myosin subfragments. Journal of Food Science 55 (1):55–8. doi: 10.1111/j.1365-2621.1990.tb06015.x.
  • Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, I. I. Negulescu, and K. D. Reppond. 2004. Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts. Journal of Agricultural and Food Chemistry 52 (16):5040–6. doi: 10.1021/jf0351422.
  • Seo, H.-S., Y. Endo, K. Fujimoto, M. Moku, and K. Kawaguchi. 1997. Denaturation of myofibrillar protein in myctophid fish during refrigeration and freezing storage. Fisheries Science 63 (5):839–40. doi: 10.2331/fishsci.63.839.
  • Shahidi, F., and C. S. Dissanayaka. 2023. Phenolic-protein interactions: Insight from in-silico analyses–A review. Food Production, Processing and Nutrition 5 (1):21. doi: 10.1186/s43014-022-00121-0.
  • Shao, Y., L. Wang, C. Chen, G. Xiong, Y. Hu, Y. Qiao, W. Wu, X. Li, J. Wang, L. Liao, et al. 2018. Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments. LWT 91:213–21. doi: 10.1016/j.lwt.2018.01.048.
  • Sharma, K., K. Nilsuwan, B. Zhang, H. Hong, and S. Benjakul. 2023. Protein hydrolysate from salmon frame debittered by plastein reaction: Amino acid composition, characteristics and antioxidant activities. International Journal of Food Science & Technology 58 (1):154–66. doi: 10.1111/ijfs.16183.
  • Shen, X., T. Li, X. Li, F. Wang, Y. Liu, and J. Wu. 2022. Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures. LWT 153:112563. doi: 10.1016/j.lwt.2021.112563.
  • Shi, J., L. Zhang, H. Lu, H. Shen, X. Yu, and Y. Luo. 2017. Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: Chemical properties and their prediction. International Journal of Food Properties 20:1–14. doi: 10.1080/10942912.2017.1361973.
  • Shui S.s., Qi H., Shaimaa H., Aubourg S. P, and Zhang, B. 2021. Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage. Journal of Food Science 86 (1):140–8. doi: 10.1111/1750-3841.15547.
  • Sikorski, Z. E., and A. Kołakowska. 1994. Changes in proteins in frozen stored fish. Seafood proteins. 99–112. doi: 10.1007/978-1-4615-7828-4_8.
  • Sokolova, E., A. Barabanova, R. Bogdanovich, V. Khomenko, T. Solov’eva, and I. Yermak. 2011. In vitro antioxidant properties of red algal polysaccharides. Biomedicine & Preventive Nutrition 1 (3):161–7. doi: 10.1016/j.bionut.2011.06.011.
  • Somjit, K., Y. Ruttanapornwareesakul, K. Hara, and Y. Nozaki. 2005. The cryoprotectant effect of shrimp chitin and shrimp chitin hydrolysate on denaturation and unfrozen water of lizardfish surimi during frozen storage. Food Research International 38 (4):345–55. doi: 10.1016/j.foodres.2004.10.017.
  • Sultanbawa, Y., and E. C. Li-Chan. 2001. Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants. Journal of Agricultural and Food Chemistry 49 (10):4716–25. doi: 10.1021/jf001281x.
  • Tahergorabi, R., and J. Jaczynski. 2012. Physicochemical changes in surimi with salt substitute. Food Chemistry 132 (3):1281–6. doi: 10.1016/j.foodchem.2011.11.104.
  • Tan, M., J. Ye, and J. Xie. 2021. Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate. LWT 152:112381. doi: 10.1016/j.lwt.2021.112381.
  • Techaratanakrai, B., M. Nishida, Y. Igarashi, M. Watanabe, E. Okazaki, and K. Osako. 2011. Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat. Fisheries Science 77 (3):439–46. doi: 10.1007/s12562-011-0344-9.
  • Thorarinsdottir, K. A., S. Arason, S. Sigurgisladottir, T. Valsdottir, and E. Tornberg. 2011. Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets. Food Chemistry 124 (1):7–14. doi: 10.1016/j.foodchem.2010.05.095.
  • Tian, H., X. Chen, C. Chen, J. Wu, J. Huang, L. Zhao, and S. Wang. 2023. Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles. Food Chemistry 405 (Pt A):134780. doi: 10.1016/j.foodchem.2022.134780.
  • Tian, Y., D.-W. Sun, L. Xu, T.-H. Fan, S.-T. Zhang, and Z. Zhu. 2022. Bioinspired cryoprotectants enabled by binary natural deep eutectic solvents for sustainable and green cryopreservation. ACS Sustainable Chemistry & Engineering 10 (23):7677–91. doi: 10.1021/acssuschemeng.2c01578.
  • Ullah, J., P. S. Takhar, and S. S. Sablani. 2014. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage. LWT - Food Science and Technology 59 (2):1186–90. doi: 10.1016/j.lwt.2014.06.018.
  • Walayat, N., J. Liu, A. Nawaz, R. M. Aadil, M. López-Pedrouso, and J. M. Lorenzo. 2022a. Role of food hydrocolloids as antioxidants along with modern processing techniques on the surimi protein gel textural properties, developments, limitation and future perspectives. Antioxidants 11 (3):486. doi: 10.3390/antiox11030486.
  • Walayat, N., W. Tang, X. Wang, M. Yi, L. Guo, Y. Ding, and J. Liu. 2022b. Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage. Food Hydrocolloids. 131:107761. doi: 10.1016/j.foodhyd.2022.107761.
  • Walayat, N., H. Xiong, Z. Xiong, H. M. Moreno, A. Nawaz, N. Niaz, and M. A. Randhawa. 2020a. Role of cryoprotectants in surimi and factors affecting surimi gel properties: A review. Food Reviews International 38 (6):1103–22. doi: 10.1080/87559129.2020.1768403.
  • Walayat, N., Z. Xiong, H. Xiong, H. M. Moreno, N. Niaz, M. N. Ahmad, A. Hassan, A. Nawaz, I. Ahmad, and P.-K. Wang. 2020b. Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage. International Journal of Biological Macromolecules 158:865–74. doi: 10.1016/j.ijbiomac.2020.04.093.
  • Wang, Z., Y. Tan, N. Yang, Y. Jin, H. Sun, and X. Xu. 2019. Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi. RSC Advances 9 (57):33163–9. doi: 10.1039/c9ra05365d.
  • Wang, L., G. Xiong, Y.-B. Peng, W. Wu, X. Li, J. Wang, Y. Qiao, L. Liao, and A. Ding. 2014. The cryoprotective effect of different konjac glucomannan (KGM) hydrolysates on the glass carp (Ctenopharyngodon idella) myofibrillar during frozen storage. Food and Bioprocess Technology 7 (12):3398–406. doi: 10.1007/s11947-014-1345-3.
  • Wei, P., K. Zhu, J. Cao, X. Lin, X. Shen, Z. Duan, and C. Li. 2021. Relationship between micromolecules and quality changes of tilapia fillets after partial freezing treatment with polyphenols. Journal of Agricultural and Food Chemistry 69 (29):8213–26. doi: 10.1021/acs.jafc.1c02035.
  • World Health Organization. 2020. Code of Practice for fish and fishery products. Food & Agriculture Org.
  • Wu, J., C. Li, L. Li, X. Yang, Y. Wang, and W. Zhou. 2022. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. LWT 167:113822. doi: 10.1016/j.lwt.2022.113822.
  • Xie, H.-K., D.-Y. Zhou, Z.-Y. Liu, D.-Y. Li, Z.-F. Tan, X.-F. Dong, X.-Y. Liu, F. Shahidi, and B.-W. Zhu. 2019. Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. Food Chemistry 295:423–31. doi: 10.1016/j.foodchem.2019.05.133.
  • Xiong, G., W. Cheng, L. Ye, X. Du, M. Zhou, R. Lin, S. Geng, M. Chen, H. Corke, and Y.-Z. Cai. 2009. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry 116 (2):413–8. doi: 10.1016/j.foodchem.2009.02.056.
  • Xu, B.-G., M. Zhang, B. Bhandari, J. Sun, and Z. Gao. 2016. Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science & Emerging Technologies 35:194–203. doi: 10.1016/j.ifset.2016.04.011.
  • Yang, F., W. Jiang, X. Chen, X. Chen, J. Wu, J. Huang, X. Cai, and S. Wang. 2022a. Identification of novel antifreeze peptides from Takifugu obscurus skin and molecular mechanism in inhibiting ice crystal growth. Journal of Agricultural and Food Chemistry 70 (44):14148–56. doi: 10.1021/acs.jafc.2c04393.
  • Yang, N., X. Fan, W. Yu, Y. Huang, C. Yu, K. Konno, and X. Dong. 2020. Effects of microbial transglutaminase on gel formation of frozen-stored longtail southern cod (Patagonotothen ramsayi) mince. LWT 128:109444. doi: 10.1016/j.lwt.2020.109444.
  • Yang, S., Y. Hu, K. Takaki, H. Yu, and C. Yuan. 2021. Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage. International Journal of Refrigeration 131:1010–5. doi: 10.1016/j.ijrefrig.2021.06.035.
  • Yang, Z., S. Liu, Q. Sun, O. Zheng, S. Wei, Q. Xia, H. Ji, C. Deng, J. Hao, and J. Xu. 2022b. Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures. Food Chemistry 374:131737. doi: 10.1016/j.foodchem.2021.131737.
  • Yi, S., Q. Li, C. Qiao, C. Zhang, W. Wang, Y. Xu, H. Mi, X. Li, and J. Li. 2020a. Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix. Food Hydrocolloids. 106:105924. doi: 10.1016/j.foodhyd.2020.105924.
  • Yi, S., B. Ye, J. Li, W. Wang, and X. Li. 2020b. Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures. Food Frontiers 1 (4):473–83. doi: 10.1002/fft2.52.
  • Yu, H., J. Mei, and J. Xie. 2022. New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review. Ultrasonics Sonochemistry 90:106185. doi: 10.1016/j.ultsonch.2022.106185.
  • Zhang, B., G.-J. Hao, H.-J. Cao, H. Tang, Y.-Y. Zhang, and S.-G. Deng. 2018. The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage. Food Hydrocolloids 77:228–37. doi: 10.1016/j.foodhyd.2017.09.038.
  • Zhang, B., H.-C. Yang, H. Tang, G.-J. Hao, Y.-Y. Zhang, and S.-G. Deng. 2017. Insights into cryoprotective roles of carrageenan oligosaccharides in peeled whiteleg shrimp (Litopenaeus vannamei) during frozen storage. Journal of Agricultural and Food Chemistry 65 (8):1792–801. doi: 10.1021/acs.jafc.6b05651.
  • Zhang, B., H. Yao, H. Qi, and X-l Zhang. 2020a. Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food & Function 11 (2):1270–8. doi: 10.1039/c9fo02016k.
  • Zhang, G., C. Zhu, N. Walayat, A. Nawaz, Y. Ding, and J. Liu. 2022. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Critical Reviews in Food Science and Nutrition 1–16. doi: 10.1080/10408398.2022.2025534.
  • Zhang, H., Y. Zhang, M. Javed, M. Cheng, S. Xiong, and Y. Liu. 2022. Gelatin hydrolysates from sliver carp (Hypophthalmichthys molitrix) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince. International Journal of Food Science & Technology 57 (5):2619–27. doi: 10.1111/ijfs.15121.
  • Zhang, L., Y. Shan, H. Hong, Y. Luo, X. Hong, and W. Ye. 2020b. Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates. LWT 123:109050. doi: 10.1016/j.lwt.2020.109050.
  • Zhang, X., Y. Zhang, Y. Dong, H. Ding, K. Chen, T. Lu, and Z. Dai. 2022. Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi. LWT 167:113767. doi: 10.1016/j.lwt.2022.113767.
  • Zheng, M., X. Liu, P. Chuai, Z. Jiang, Y. Zhu, B. Zhang, H. Ni, and Q. Li. 2021a. Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products. Food Control 122:107806. doi: 10.1016/j.foodcont.2020.107806.
  • Zheng, Y., F. Zhou, L. Zhang, H. Wang, and X.-C. Wang. 2021b. Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus). LWT 137:110416. doi: 10.1016/j.lwt.2020.110416.
  • Zhou, A., S. Benjakul, K. Pan, J. Gong, and X. Liu. 2006. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chemistry, 96 (1):96–103. doi: 10.1016/j.foodchem.2005.02.013.
  • Zhou, Y., and H. Yang. 2019. Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chemistry 277:327–35. doi: 10.1016/j.foodchem.2018.10.110.
  • Zhu, S., J. Yu, X. Chen, Q. Zhang, X. Cai, Y. Ding, X. Zhou, and S. Wang. 2021. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. Trends in Food Science & Technology 111:223–32. doi: 10.1016/j.tifs.2021.02.069.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.