Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles

This study explored using small molecular weight hydrolysates from enzymolyzed thawed drip as cryoprotectants to preserve myofibrillar protein quality in pork patties during freeze-thaw cycles. Hydrolysates were added at 0.36 %, 0.72 %, and 1.4 % concentrations, compared to a control with deionized water and a positive control with sorbitol and sucrose. Results indicated that thawed drip hydrolysates significantly reduced thawing loss and cooking loss. Moreover, the color deterioration during the 3rd and 6th freeze-thaw cycles was delayed. Myofibrillar protein denaturation and oxidation in the experimental groups were inhibited, shown by decreased surface hydrophobicity, reduced carbonyl groups and protein surface roughness, and increased free sulfhydryl groups, α-helix content, and protein particle height. The highest hydrolysate concentration (1.4 %) provided the most benefits, performing comparably to the positive control. Correlation analysis confirmed that hydrolysates enhanced both myofibrillar protein and pork quality, offering a promising approach to improve meat resilience against freeze-thaw conditions. •Antifreeze role of enzymatic hydrolysates from thawed drip was explored.•Pork patty quality was enhanced during freeze-thaw cycles with hydrolysates adding.•Freezing-induced myofibrillar protein deterioration was delayed with hydrolysates.•Enhanced meat quality was linked to improved myofibrillar protein properties.•Thawed drip hydrolysates offer a promising strategy for preserving frozen pork patty.