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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
05/08/2025 |
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Data da última atualização: |
06/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MEIRA, A. C. F. de O.; MORAIS, L. C. de; ANDRADE, B. F.; SETTER, C.; VERÍSSIMO, L. A. A.; CARVALHO, C. W. P. de; RAMOS, E. M.; RESENDE, J. V. de. |
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Afiliação: |
ANA CRISTINA FREITAS DE OLIVEIRA MEIRA, UNIVERSIDADE FEDERAL DE LAVRAS; LARISSA CAROLINA DE MORAIS, UNIVERSIDADE FEDERAL DE LAVRAS; BRUNA FERNANDES ANDRADE, UNIVERSIDADE FEDERAL DE LAVRAS; CARINE SETTER, UNIVERSIDADE FEDERAL DE LAVRAS; LIZZY AYRA ALCÂNTARA VERÍSSIMO, UNIVERSIDADE FEDERAL DE LAVRAS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; EDUARDO MENDES RAMOS, UNIVERSIDADE FEDERAL DE LAVRAS; JAIME VILELA DE RESENDE, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Application of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 292, n., p.139160, 2025. |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2024.139160 |
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Idioma: |
Inglês |
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Conteúdo: |
The application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystalliza- tion. The addition of 2 % w/w CNF attenuated the oxidation of myofibrillar proteins to the same extent as adding commercial cryoprotectants (sucrose, sorbitol and sodium tripolyphosphate). The surimi-like material containing 2 % CNF exhibited a high concentration of salt-soluble proteins (9.6 ± 1.1 mg/g), lower protein carbonylation (1.9 ± 0.3 nmol/mg) and few changes in the secondary structure of the myofibrillar proteins. In addition, this treatment minimized the percentage of water loss by thawing and cooking (30.2 ± 2.2 %), generating gels with a high water holding capacity (86.8 ± 1.6 %) and microstructure that was more homogeneous and less porous compared to the control (without cryoprotectants) and other treatments containing CNF. The cryoprotective efficacy of CNF was evident in surimi-like material, being an alternative compound to commercial cryoprotectants. |
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Palavras-Chave: |
Mechanically separated. |
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Thesaurus Nal: |
Chicken meat; Cryoprotectants; Oxidation; Proteins; Separation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02237naa a2200289 a 4500
001 2177736
005 2025-08-06
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2024.139160$2DOI
100 1 $aMEIRA, A. C. F. de O.
245 $aApplication of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material.$h[electronic resource]
260 $c2025
520 $aThe application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystalliza- tion. The addition of 2 % w/w CNF attenuated the oxidation of myofibrillar proteins to the same extent as adding commercial cryoprotectants (sucrose, sorbitol and sodium tripolyphosphate). The surimi-like material containing 2 % CNF exhibited a high concentration of salt-soluble proteins (9.6 ± 1.1 mg/g), lower protein carbonylation (1.9 ± 0.3 nmol/mg) and few changes in the secondary structure of the myofibrillar proteins. In addition, this treatment minimized the percentage of water loss by thawing and cooking (30.2 ± 2.2 %), generating gels with a high water holding capacity (86.8 ± 1.6 %) and microstructure that was more homogeneous and less porous compared to the control (without cryoprotectants) and other treatments containing CNF. The cryoprotective efficacy of CNF was evident in surimi-like material, being an alternative compound to commercial cryoprotectants.
650 $aChicken meat
650 $aCryoprotectants
650 $aOxidation
650 $aProteins
650 $aSeparation
653 $aMechanically separated
700 1 $aMORAIS, L. C. de
700 1 $aANDRADE, B. F.
700 1 $aSETTER, C.
700 1 $aVERÍSSIMO, L. A. A.
700 1 $aCARVALHO, C. W. P. de
700 1 $aRAMOS, E. M.
700 1 $aRESENDE, J. V. de
773 $tInternational Journal of Biological Macromolecules$gv. 292, n., p.139160, 2025.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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