Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Ice-binding proteins (IBP) facilitate survival under extreme conditions in diverse life forms.
IBPs in polar fishes block further growth of internalized environmental ice and inhibit ice …

Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

Extreme cold marine and freshwater temperatures (below 4° C) induce massive
deterioration to the cell membranes of organisms resulting in the formation of ice crystals …

The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen
pork patties subjected to multiple freeze-thaw (FT) cycles was investigated. The inhibitory …

This study aimed to investigate the inhibition effects of tamarind seed polysaccharide (TSP)
on ice recrystallization and to figure out its possible molecular weight-dependent effects …

Although freezing is by far the most common method of food preservation, deteriorative
changes in food quality are inevitable because of the formation of ice crystals and other …

The cryoprotective effect of ice structuring protein (ISP) on the microstructure and myofibrillar
protein (MP) structure of mirror carp induced by freeze-thaw (FT) processes was surveyed …

The inhibiting effect of ice structuring protein (ISP) with different additions on the quality
deterioration and oxidation of mirror carp induced by freeze-thaw (FT) cycles was …