Effects of Non-phosphate Water-Retaining Agents on the Physicochemical and Microstructure Properties of Sturgeon Fillets Subjected to Repeated Freeze-thaw Cycles

被引：0

作者：

Li G. ^{[1
]}

Zhao C. ^{[2
]}

Dou R. ^{[1
]}

Yan Z. ^{[1
]}

Sang Y. ^{[1
]}

Kang C. ^{[1
]}

Sun J. ^{[1
]}

机构：

[1] College of Food Science and Technology, Hebei Agricultural University, Baoding

[2] Baoding Open University, Baoding

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 12期

关键词：

Freeze-thaw cycles; Microstructure; Non-phosphate water-retaining agents; Physicochemical properties; Sturgeon fillets;

D O I：

10.7506/spkx1002-6630-20210511-117

中图分类号：

学科分类号：

摘要：

To explore the effects of a phosphorus-free water-retaining agent consisting of sodium bicarbonate, sodium citrate and sorbitol on the physicochemical properties and microstructure of sturgeon slices under repeated freeze-thaw conditions, sturgeon fillets were treated with the water-retaining agent or distilled water as a control before being repeatedly thawed and frozen up to five times. At each cycle, the thawing loss percentage, cooking loss percentage, pH, thiobarbituric acid(TBA) value, myofibrillar protein solubility, Ca2+-ATPase activity and texture characteristics were measured. Meanwhile, the microstructure was examined. The results showed that with the increase in the number of freeze-thaw cycles, the thawing loss percentage, cooking loss percentage and TBA value were significantly increased (P < 0.05), the waterretaining agent treatment plus quick freezing group exhibiting a slower rate of increase in these parameters compared with the water-retaining agent treatment plus slow freezing group and the control group. For all groups, pH decreased first and then increased, water content, myofibrillary protein solubility, Ca2+-ATPase activity, hardness and elasticity significantly decreased (P < 0.05), and the rate of decrease in these parameters was slower in the water-retaining agent treatment groups than in the control group. Cross-sectional images showed that the microstructure of sturgeon fillets could be maintained better by water-retaining agent treatment compared to the blank control group. These findings show that the water-retaining agent can inhibit the quality deterioration of sturgeon fillets under repeated freeze-thaw cycles. © 2022, China Food Publishing Company. All right reserved.

引用

页码：87 / 93

页数：6

共 18 条

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