This study demonstrates the cryoprotective effects of grape seed protein hydrolysates in golden trevally mince, suggesting improved stability and reduced oxidative damage.
This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) significantly reduced both the phase transition and total freezing time compared to the control group (p < 0.05). Notably, the mince supplemented with GSPH8 in combination with trehalose (TH) and sodium pyrophosphate (SPP) exhibited the shortest phase transition and freezing times (p < 0.05). The addition of grape seed protein hydrolysates resulted in a smoother surface morphology and the highest absolute zeta potential in myofibrillar proteins. Furthermore, it decreased lipid and protein oxidation, particularly when combined with TH and SPP (p < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis (p < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles.
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Firoozi et al. (2025) studied this question.
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