# Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs

## TL;DR

This study shows that antifreeze glycopeptides help preserve the quality of frozen lamb meatballs by reducing ice crystal formation and oxidation.

## Contribution

The study introduces antifreeze glycopeptides as a novel and effective cryoprotectant for frozen lamb meatballs.

## Key findings

- AFGs significantly improved water retention and reduced ice crystal formation in frozen lamb meatballs.
- AFGs reduced lipid oxidation and extended the oxidation time of lamb meatballs during freezing.
- The 0.30% AFG concentration showed the strongest protective effect on quality characteristics.

## Abstract

This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of −18 °C frozen lamb meatballs across various storage periods. Methods: Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (TBARS), water retention, water distribution, microstructure, and metabolite changes were taken in the lamb meatballs. Results: The results showed that the addition of antifreeze glycopeptides (AFGs) significantly preserved the quality characteristics of lamb meatballs. In particular, the 0.30% antifreeze glycopeptide demonstrated the strongest protective effect on water retention and metabolites during freezing. The ice crystal area within the microstructure of lamb meatballs with added antifreeze glycopeptides was markedly reduced compared to the others after 14 days of freezing (p < 0.05). Additionally, AFGs lessened the lipid oxidation reaction and prolonged the oxidation time of lamb after 28 days of freezing. Conclusion: In summary, AFGs beneficially affected the quality of frozen lamb meatballs and are a potential, safe, and efficient cryoprotectant.