Chlorogenic acid-grafted chitosan as a natural cryoprotectant preserves the quality and myofibrillar protein stability of pork patties during repeated freeze-thaw cycles. (PubMed, Meat Sci) - Oct 19, 2026 - "These effects are likely attributed to the ice-binding capacity of the chitosan backbone, non-covalent interactions between CA-g-CH and MPs, and the potent radical-scavenging activity of the grafted chlorogenic acid. CA-g-CH is a promising natural cryoprotectant for stabilizing MP structure and maintaining the overall quality of pork patties during repeated F-T cycles."
Journal • CDKN1A
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Huiyun Zhang; Junren Zhao; Liping Ma; Xinling Li; Yujia Shi
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