羊骨胶原抗冻肽对羊肉冰温贮藏期间新鲜度的影响

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Abstract：This study investigatedthe effectof antifreeze peptides （AFP）derived from enzymatic hydrolysisofsheepbone collagenas a preservative on freshnessindices of mutton during superchilled storage.Mutton wastreated with AFPorone of the three traditional preservatives： chitosan， tea polyphenols and lysozyme and stored at -4°C for up to 20d Changes in six freshness indices were examined during the storage periodtodevelopamodel forthe evaluationof mutton freshnes. The proposedmodelwasapplied toexamine theefectofAFPandthetraditionalpreservativesonkeeping muttonfreshness. The results showed that the thermal hysteresis activity of AFP was 5.2∘C ，and superchilled storage reduced the ice crystal content of the samples.Lysozyme significantly improved the tenderness of mutton （P<0.05 ），whileteapolyphenols significantly improved the color ）.Both of them prolonged the shelf-life by five days compared with the untreated group.Chitosan significantly improved the pH and total bacterial count （P<0.05 ）and prolonged the shelf life to 15-20d AFP improved all tested indicators.Notably，occurence of theextreme acidity value in the AFP-treated group was delayed to the 15th day， and the total volatile base nitrogen （TVB-N） content was maintained below 10mg/100g in the first 15d .The model results showed that AFP extended the shelf life of mutton to more than 20d Overall，AP functionasa cryoprotectiveagentto improve various mutton freshnessidicators duringsuperchilled storage，effectively prolonging the shelf life.

Keywords： colagen-derivedantifreze peptide; antifreeze preservativecomprehensive evaluation model for mutton freshess DOI：10.7506/rlyj1001-8123-20250223-056

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）11-0064-08

抗冻肽（antifreezepeptides，AFP）是来源于耐寒地区动植物体内的一类特异的多肽或糖肽，能够以非依数的形式降低溶液的冰点而不改变其熔点[1]。（剩余16387字）