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
收藏
页码:87 / 93
页数:6
相关论文
共 18 条
  • [11] XIE C, ZHANG B, MA L K, Et al., Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cookedshrimp (Litopenaeus vannamei) during frozen storage, Journal of Food Processing and Preservation, 41, 2, (2017)
  • [12] HERRERA J R, MACKIE I M., Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols, Food Chemistry, 84, 1, pp. 91-97, (2004)
  • [13] KIJOWSKI J M, MAST M G., Thermal properties of proteins in chicken broiler tissues, Journal of Food Science, 53, 2, pp. 363-366, (1988)
  • [14] JIANG S, LEE T., Changes in free amino acids and protein denaturation of fish muscle during frozen storage, Journal of Agricultural and Food Chemistry, 33, 5, pp. 839-844, (1985)
  • [15] BENJAKUL S, BAUER F., Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles, Journal of the Science of Food & Agriculture, 80, 8, pp. 1143-1150, (2010)
  • [16] PETRACCI M, BIANCHI M, MUDALAL S, Et al., Functional ingredients for poultry meat products, Trends in Food Science &Technology, 33, 1, pp. 27-39, (2013)
  • [17] ZHANG X C, HUANG W B, XIE J., Effect of different packaging methods on protein oxidation and degradation of grouper (Epinephelus coioides) during refrigerated storage, Foods, 8, 8, (2019)
  • [18] pp. 24-25, (2018)