Investigation of the cryoprotective mechanisms of silver carp muscle hydrolysate for frozen dough exposed to multiple freeze-thaw cycles
Meili Cui, Faxiang Wang, Xianghong Li, Jian Yu, Yiqun Huang, Yongle Liu
Abstract
This study aimed to elucidate the cryoprotective mechanisms associated with silver carp muscle hydrolysate (SCMH) in the context of frozen dough subjected to 0–6 freeze-thaw (FT) cycles. The presence of SCMH in the frozen dough matrix effectively mitigated the reduction in yeast viability, as evidenced by a mere 3.7% decrease in OD660 compared to a 7.6% decline observed in the control group after 6 FT cycles. Furthermore, the incorporation of SCMH exhibited a progressive increase in the concentration of numerous free amino acids (e.g., Threonine, Alanine, Leucine, and Lysine) throughout the FT cycles. Additionally, the introduction of SCMH into the dough formulation yielded multiple benefits. It substantially curtailed water loss and hindered the shift of water from T21 to T22 during FT cycles. Moreover, it exerted an inhibitory effect on the growth of ice crystals, as indicated by a 49% reduction in the average ice crystal area following 6 FT cycles. This multifaceted cryoprotective action contributed to a subsequent decrease in cryodamage to the dough matrix, gluten network structure, and yeast cells. In summary, these findings underscore the considerable potential of integrating SCMH as a cryoprotective agent to enhance the overall quality of frozen dough products.