02237naa a2200289 a 450000100080000000500110000800800410001902400560006010000260011624501320014226000090027452013290028365000170161265000200162965000140164965000130166365000150167665300270169170000210171870000190173970000150175870000250177370000260179870000170182470000220184177300840186321777362025-08-06       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijbiomac.2024.1391602DOI1 aMEIRA, A. C. F. de O.  aApplication of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material.h[electronic resource]  c2025  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.  aChicken meat  aCryoprotectants  aOxidation  aProteins  aSeparation  aMechanically separated1 aMORAIS, L. C. de1 aANDRADE, B. F.1 aSETTER, C.1 aVERÍSSIMO, L. A. A.1 aCARVALHO, C. W. P. de1 aRAMOS, E. M.1 aRESENDE, J. V. de  tInternational Journal of Biological Macromoleculesgv. 292, n., p.139160, 2025.