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
收藏
页数：10
相关论文
共 48 条
[11]   Rapid determination of TBARS content by hyperspectral imaging for evaluating lipid oxidation in mutton [J].
Fan, Naiyun ;
Ma, Xiang ;
Liu, Guishan ;
Ban, Jingjing ;
Yuan, Ruirui ;
Sun, Yourui .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 103
[12]   The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice [J].
Fan, Wenjiao ;
Chi, Yuanlong ;
Zhang, Shuo .
FOOD CHEMISTRY, 2008, 108 (01) :148-153
[13]   Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives [J].
Feng, Xiao ;
Yu, Xi ;
Yang, Yuling ;
Tang, Xiaozhi .
FOOD HYDROCOLLOIDS, 2023, 144
[14]   Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas) [J].
Gonzalez-Gonzalez, Diana Carolina ;
Lugo-Sanchez, Maria Elena ;
Garcia-Sifuentes, Celia Olivia ;
Ramirez-Suarez, Juan Carlos ;
Pacheco-Aguilar, Ramon .
FOOD CHEMISTRY, 2021, 337
[15]   Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid [J].
He, Dan ;
Yi, Xiangzhou ;
Xia, Guanghua ;
Liu, Zhongyuan ;
Zhang, Xueying ;
Li, Chuan ;
Shen, Xuanri .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 161
[16]   Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology [J].
Hu, Yaqin ;
Yu, Hiaxia ;
Dong, Kaicheng ;
Yang, Shuibing ;
Ye, Xingqian ;
Chen, Shiguo .
FOOD CHEMISTRY, 2014, 160 :219-225
[17]   Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions [J].
Jiang, Qingqing ;
Huang, Shiyu ;
Du, Yunfan ;
Xiao, Jianbo ;
Wang, Mingfu ;
Wang, Xichang ;
Shi, Wenzheng ;
Zhao, Yueliang .
FOOD CHEMISTRY, 2023, 406
[18]   Sensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice [J].
Lapa-Guimaraes, J ;
da Silva, MAA ;
de Felício, PE ;
Guzmán, EC .
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (01) :21-29
[19]   Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles [J].
Li, Hongyue ;
Wang, Lei ;
Wang, Jinxiang ;
Li, Xuepeng ;
Li, Jianrong ;
Cui, Fangchao ;
Yi, Shumin ;
Xu, Yongxia ;
Zhu, Wenhui ;
Mi, Hongbo .
FOOD CHEMISTRY, 2023, 404
[20]   Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters [J].
Lorentzen, Grete ;
Hustad, Anette ;
Lian, Federico ;
Grip, Adrian Eyser ;
Schrodter, Espen ;
Medeiros, Tatiana ;
Siikavuopio, Sten, I .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 123
12345