Effect of collagen antifreeze peptides on the quality of beef patties during multiple freeze-thaw cycles

  • ZHANG Yueyue ,
  • HE Long ,
  • WANG Xinyue ,
  • ZHANG Li ,
  • HAN Ling ,
  • YU Qunli
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2025-01-17

  Revised date: 2025-03-18

  Online published: 2025-10-27

Abstract

In this study, bovine hide collagen antifreeze peptides were employed as a protective agent to investigate their impact on the moisture state, freezing characteristics, tissue structure, and edible quality of beef patties during repeated freeze-thaw cycles.The results showed that collagen antifreeze peptides lowered the freezing point and crystallization enthalpy of beef patties, promoting the formation of finer and more uniform ice crystals during freezing.They also inhibited ice crystal growth and recrystallization during repeated freeze-thaw cycles, thereby minimizing tissue damage.Additionally, they prevented the conversion of immobilized water to free water and reduced beef patties’ dehydration, significantly enhancing water-holding capacity (P<0.05).Moreover, the peptides delayed the decline in hardness, elasticity, and resilience (P<0.05), preserving the beef patties' desirable texture.They also postponed protein and lipid oxidation, significantly reducing the accumulation of amines, hydroperoxides, and malondialdehyde (P<0.05) and delaying spoilage and color deterioration.In conclusion, bovine hide collagen antifreeze peptides effectively maintain the quality of beef patties during repeated freeze-thaw cycles.This research provides a valuable theoretical basis for the development of high-quality frozen meat products.

Cite this article

ZHANG Yueyue , HE Long , WANG Xinyue , ZHANG Li , HAN Ling , YU Qunli . Effect of collagen antifreeze peptides on the quality of beef patties during multiple freeze-thaw cycles[J]. Food and Fermentation Industries, 2025 , 51(20) : 26 -34 . DOI: 10.13995/j.cnki.11-1802/ts.042185

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