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 50 条
[21]   Effect and Mechanism of Freeze-Thaw Cycles on Static and Dynamic Characteristics of Expandable Polystyrene Lightweight Soil [J].
Jiang, Ping ;
Zhou, Xuhui ;
Wang, Wei ;
Li, Na ;
Huang, Xianwen ;
Pu, Shaoyun ;
Asefa, Mulugeta Belete .
INTERNATIONAL JOURNAL OF GEOMECHANICS, 2024, 24 (02)
[22]   Effect of Iron on Physicochemical Changes of Sawai (Pangasianodon hypophthalmus) Pastes During Multiple Freeze-Thaw Cycles [J].
Sriket, Chodsana ;
Benjakul, Soottawat ;
Senphan, Theeraphol .
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, 2019, 19 (11) :947-956
[23]   The effect of storage time and freeze-thaw cycles on the stability of serum samples [J].
Cuhadar, Serap ;
Koseoglu, Mehmet ;
Atay, Aysenur ;
Dirican, Ahmet .
BIOCHEMIA MEDICA, 2013, 23 (01) :70-77
[24]   The effect of microstructural evolution on the permeability of sandstone under freeze-thaw cycles [J].
Zhou, Xiao-Ping ;
Li, Chang-Qing ;
Zhou, Lun-Shi .
COLD REGIONS SCIENCE AND TECHNOLOGY, 2020, 177
[25]   Effect of multiple freeze-thaw cycles on the quality of chicken breast meat [J].
Ali, Sher ;
Zhang, Wangang ;
Rajput, Nasir ;
Khan, Muhammad Ammar ;
Li, Chun-bao ;
Zhou, Guang-hong .
FOOD CHEMISTRY, 2015, 173 :808-814
[26]   Effect of freezing rates and freeze-thaw cycles on the texture, microstructure and pectic substances of mango [J].
Charoenrein, S. ;
Owcharoen, K. .
INTERNATIONAL FOOD RESEARCH JOURNAL, 2016, 23 (02) :613-620
[27]   Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles [J].
Xia, Xiufang ;
Kong, Baohua ;
Liu, Qian ;
Liu, Jing .
MEAT SCIENCE, 2009, 83 (02) :239-245
[28]   Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat [J].
Rinwi, Tsekwi Gracious ;
Sun, Da-Wen ;
Ma, Ji ;
Wang, Qi-Jun .
FOOD BIOSCIENCE, 2024, 59
[29]   Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat [J].
Shang, Xiaolan ;
Du, Juan ;
Zhao, Yuhan ;
Tian, Jiajia ;
Jiang, Shuhui .
FOOD SCIENCE OF ANIMAL RESOURCES, 2021, 41 (06) :923-935
[30]   Effects of freeze-thaw cycles on the texture of Nanguo pear [J].
Cao, Xuehui ;
Bai, Ge ;
Zheng, Jianrong ;
Zhu, Danshi ;
Li, Jianrong .
JOURNAL OF TEXTURE STUDIES, 2022, 53 (05) :662-671
12345