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Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs

文献类型： 外文期刊

作者： Dong, Rong 1 ; Yan, Shengkun 1 ; Wang, Guoqiang 1 ; Wang, Pei 2 ;

作者机构： 1.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

关键词： antifreeze glycopeptides; lamb meatballs; water distribution; microstructure; untargeted metabolomics

期刊名称：METABOLITES （ 影响因子：3.7； 五年影响因子：4.1 ）

ISSN：

年卷期： 2025 年 15 卷 3 期

页码：

收录情况： SCI

摘要： This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of -18 degrees C frozen lamb meatballs across various storage periods. Methods: Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (TBARS), water retention, water distribution, microstructure, and metabolite changes were taken in the lamb meatballs. Results: The results showed that the addition of antifreeze glycopeptides (AFGs) significantly preserved the quality characteristics of lamb meatballs. In particular, the 0.30% antifreeze glycopeptide demonstrated the strongest protective effect on water retention and metabolites during freezing. The ice crystal area within the microstructure of lamb meatballs with added antifreeze glycopeptides was markedly reduced compared to the others after 14 days of freezing (p < 0.05). Additionally, AFGs lessened the lipid oxidation reaction and prolonged the oxidation time of lamb after 28 days of freezing. Conclusion: In summary, AFGs beneficially affected the quality of frozen lamb meatballs and are a potential, safe, and efficient cryoprotectant.

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