Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Gnathanodon speciosus) during freeze-thaw cycles

This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) significantly reduced both the phase transition and total freezing time compared to the control group (<i>p</i> < 0.05). Notably, the mince supplemented with GSPH8 in combination with trehalose (TH) and sodium pyrophosphate (SPP) exhibited the shortest phase transition and freezing times (<i>p</i> < 0.05). The addition of grape seed protein hydrolysates resulted in a smoother surface morphology and the highest absolute zeta potential in myofibrillar proteins. Furthermore, it decreased lipid and protein oxidation, particularly when combined with TH and SPP (<i>p</i> < 0.05). These results were associated with an increased digestibility and antioxidant activity following simulated gastrointestinal hydrolysis (<i>p</i> < 0.05). Grape seed protein hydrolysates might serve as a promising plant-based cryoprotectant in fish mince during freeze-thaw cycles.