Synopsis of recent research by authors named "ShengAo Cao"
- ShengAo Cao's recent research primarily focuses on the development and characterization of cryoprotective peptides from marine sources, particularly from sea cucumbers and large yellow croakers, to enhance the quality and stability of fish during frozen storage.
- One key finding highlights the isolation of antifreeze peptides that inhibit protein denaturation and enhance the quality of salmon fillets through freeze-thaw cycles, showing promising applications in the seafood industry.
- Additionally, the studies demonstrate that specific ultrafiltration and solid-phase extraction fractions from hydrolysates significantly improve texture retention, reduce moisture loss, and stabilize the proteins in fish, thereby underlining the potential of these peptides as effective cryoprotectants.
