The effect of freeze-thaw cycles on the characteristics of Symplectoteuthis oualaniensis of different sizes

被引：0

作者：

Cao, Xinpeng ^{[1
]}

Yu, Jing ^{[1
]}

Yang, Yang ^{[1
]}

Xue, Yong ^{[1
]}

机构：

[1] Ocean Univ China, Sanya Ocean Inst, Coll Food Sci & Engn, State Key Lab Marine Food Proc & Safety Control, Qingdao 266003, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 475卷

关键词：

Symplectoteuthis oualaniensis; Freezing-thaw cycles; Physicochemical properties; Protein patterns; Lipid oxidation; Microstructure; SQUID DOSIDICUS-GIGAS; MANTLE MUSCLE; ICE; STORAGE; FROZEN; QUALITY; COLOR; FISH;

D O I：

10.1016/j.foodchem.2025.143248

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to investigate the changes in the characteristics of different sizes of Symplectoteuthis oualaniensis during the freezing-thaw cycle as a means to provide some advice for its storage. The results showed that as the freeze-thaw cycles increase, the medium sizes (MS) group has better freshness. And there was a significant decrease in water holding capacity (WHC) in all groups after the seventh freeze-thaw cycle compared to the first time (p<0.05). Conversely, the large sizes (LS) group was extremely variable in terms of textural properties, and these variations can all be explained by changes in protein. In addition, the SDS-PAGE results showed that all groups' proteins were degraded, this can be equally reflected by the microstructure, while the MS group was more stable. Therefore, the MS group has the best freeze-thaw stability among the three squid groups and is suitable as the main exploitation resource.

引用

页数：10

共 48 条

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