Impact of Freezing on the Nanoarchitecture and Techno‐Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy
exhibiting additional low-molecular-weight bands, indicative of extensive proteolysis. These structural disruptions correlated with reduced gel cohesiveness and potentially diminished water-holding capacity, key quality attributes in muscle-based food systems. Overall, this study demonstrates that prolonged freezing induces pronounced nano-structural and functional destabilization of myofibrillar proteins, with responses that differ according to muscle-specific composition.
Authors
- Ramdani Nacira
- Ahmed‐Laloui Hamza (ORCID: https://orcid.org/0000-0001-9285-2726)
- Maqsood Sajid (ORCID: https://orcid.org/0000-0003-2099-8392)
- Bendjaballah Sandra
- Rahmani Abderrahmen
- Seid Mahdi Jafari (ORCID: https://orcid.org/0000-0001-6877-9549)
- Cherb Nora
Institutions
- United Arab Emirates University (AE)
- Higher National Veterinary School (DZ)
- Biotechnology Research Center (IR)
- Ministry of Health and Medical Education (IR)
- Centre Hospitalo-Universitaire Bab El Oued (DZ)
- Gorgan University of Agricultural Sciences and Natural Resources (IR)
Publication Details
- Journal
- Food Science & Nutrition
- Published
- 2026-04-27
- DOI
- https://doi.org/10.1002/fsn3.71668
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00