title: Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots.
abstract: Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. The ability of the synthetic AFPs to minimize drip loss and preserve color, structure, texture, and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS, and texture analysis. The results prove the potential of these AFPs to preserve the above characteristics in frozen carrot samples.
authors.affiliation: School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand.
authors.forename: Charles H Z
authors.initials: CH
authors.lastname: Kong
authors.affiliation: School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand.
authors.forename: Nazimah
authors.initials: N
authors.lastname: Hamid
authors.affiliation: School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand.
authors.forename: Tingting
authors.initials: T
authors.lastname: Liu
authors.affiliation: School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand.
authors.forename: Vijayalekshmi
authors.initials: V
authors.lastname: Sarojini
mesh_terms: D021301:Antifreeze Proteins / Q000737:chemistry*; D003460:Crystallization; D018552:Daucus carota / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005615:Freezing; D007053:Ice / Q000032:analysis; D014867:Water / Q000737:chemistry*
chemical_list: D021301:Antifreeze Proteins; D005503:Food Additives; D007053:Ice; D014867:Water
keywords: antifreeze peptide; drip loss; freeze−thaw damage; ice crystal morphology; scanning electron microscopy; texture