Research progress and prospect on improving freezing-thawing stability of minced meat products by antifreeze
Freeze-thaw cycles caused by temperature changes during frozen storage can cause problems such as drop loss,protein denaturation,and loss of nutritional value in minced meat products,which seriously affect the flavor,taste and other edible characteristics of the product.Antifreeze agent is a kind of food additive that can effectively improve the antifreeze ability and ensure the stability of product quality.In this paper,the antifreezing mechanism of phosphates,sugars and sugar alcohols,and antifreeze proteins and their application in minced meat products were reviewed.Furthermore,a kind of protein-based Pickering emulsion which also has antifreeze effect is prospected.Hopefully,this review will provide new ideas for improving the freeze-thaw stability of minced meat gel products and developing new antifreeze agents which are low-cost and suitable for industrial production to meet the healthy needs of people.
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维普
