Food Chem 2025 Jun 16;491:145136. doi: 10.1016/j.foodchem.2025.145136.

Cryoprotective activity of different characterized fractions isolated from sea cucumber intestinal protein hydrolysates against salmon.

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An investigation was conducted to assess the impact of different fractions, obtained through the enzymatic hydrolysis of sea cucumber intestinal protein using neutral protease, on the freeze-thaw stability of salmon in terms of their cryoprotective properties. The ultrafiltration membrane separation fractions (<3 k Da, UMSF-1; >3 k Da, UMSF-2) and solid-phase extraction separation fractions (hydrophilic fraction, SPESF-1; hydrophobic fraction, SPESF-2), were assessed for their impact on meat quality, moisture retention, lipid oxidation, and myofibrillar protein stability. The results showed that frozen fish fillets treated with SPESF-2 had the best antifreeze activity, which could greatly maintain uniform texture and good water-holding capacity and reduce the denaturation and aggregation of myofibrillar proteins. These findings suggest that SPESF-2 from sea cucumber intestinal protein hydrolysates has great potential as a novel antifreeze agent for protein-based products.

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