Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

Zuanazzi, Jovana Silva Garbelini; Goes, Elenice Souza dos Reis; Almeida, Fernanda Losi Alves de; Goes, Márcio Douglas; Lara, J. A. F. de; Ribeiro, Ricardo Pereira

doi:10.1590/fst.11119

Cited by 8 publications

(4 citation statements)

References 18 publications

(34 reference statements)

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“…An increase in the times of F‐T cycles tended to rise the pH value in the same fat content, being inconsistent with a report by Leygonie et al (2012), in which the F‐T cycles increased the hydrogen ion concentration, leading to a lower pH values. However, these study results above were accord with those carried out by Zuanazzi et al (2019) and Pons‐Sánchez‐Cascado et al (2006), in which the pH values were on the increase on account of the dissolution of alkaline substances coming from autolysis or microbial metabolism. With the same time of F‐T cycles, a significant difference in pH of surimi was found after 0 or 1 F‐T cycle with various differences in the fat content ( p < .05), while insignificant discrepancy in the pH of surimi with different fat contents was occurred after 3 and 6 F‐T cycles ( p > .05).…”

Section: Resultssupporting

confidence: 91%

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Shang

Guo

Liu

et al. 2022

Journal of Food Biochemistry

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Storing at −18°C, the surimi was processed from fresh grass carp, supplemented with pork backfat of 50, 100, or 150 g kg −1 (groups F 0 , F 50 , F 100 , and F 150 , respectively). The surimi was thawed and refrozen weekly afterward, with changes in surimi protein structure (primary structure, secondary structure, and tertiary structure), protein oxidation index (carbonyl and sulfhydryl), lipid oxidation index (TBARS), protein solubility, as well as surimi quality (texture characteristics and whiteness), were determined. The results showed that the texture characteristics of surimi increased after the first freezing and thawing (F-T) cycle and then decreased. The whiteness of the surimi decreased with the increase of F-T cycle times,

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Section: Resultssupporting

confidence: 91%

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Shang

Guo

Liu

et al. 2022

Journal of Food Biochemistry

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“…The reduced thawing loss that we observe at Day 210 may be due to ice sublimation during the long storage period. A similarly decreased thawing loss was reported during long‐term frozen storage of marinated herrings (Szymczak et al ., 2020) and during freeze–thaw cycles of tilapia fillets (Zuanazzi et al ., 2019).…”

Section: Discussionmentioning

confidence: 99%

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Bao

Wang

et al. 2021

Int J of Food Sci Tech

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To study the effects of freezing temperature on muscle proteins, shrimp (Metapenaeus ensis) were frozen stored at either −18 or −60°C up to 90 and 210 days. Shrimp frozen at −18°C had higher thawing and compression loss and poor myofibril water-holding capacity compared with those frozen at −60°C. In terms of protein characteristics, shrimp frozen at −18°C had higher levels of carbonyls and reduced sulphhydryls. Moreover, the shrimp frozen at −18°C had higher surface hydrophobicity and reduced Ca 2+ -ATPase activity, indicating increased protein denaturation. Proteomics revealed that seventy-five proteins were classified as differentially abundant proteins (DAPs) following freezing. There were sixtyfour DAPs in the F18-CON comparison group (shrimp frozen at −18°C vs. control) and thirty-two DAPs in the F60-CON comparison group (shrimp frozen at −60°C vs. control), suggesting that freezing at −18°C results in more DAPs than freezing at −60°C. A comparison between F18 and F60 revealed that ribosomal proteins (L44, L7a) and heat shock protein 21 were downregulated in F18. These results increase our understanding of the variable quality associated with shrimp frozen at different temperatures.

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“…Nutrients are lost with juice, which leads to the quality decline of aquatic products. Garbelini et al (2020) used 72 tilapia fillets for five times FTCs at −18 • C, and the quality of tilapia fillets was affected. Tilapia fillets lose weight and their lipids become oxidized, and as a result pH levels rise.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing

Luo

Lin

et al. 2023

Journal of Food Science

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To study the effects of freezing and thawing times and freezing temperatures on the water state and microstructure of tilapia fillets, experiments on tilapia fillets were carried out at –4 and –18°C with one to four freezing and thawing cycles (FTCs). Low‐field nuclear magnetic resonance (LF‐NMR) and nuclear magnetic resonance imaging were used to observe the water state after different treatments, and scanning electron microscopy (SEM) and frozen sections were used to observe the microstructure changes. Fractal dimension (FD) was used to quantitatively characterize the microstructure of the fish tissue, and the correlation between FD and fish fillet quality parameters was studied by principal component analysis (PCA). The findings showed that with the increase of FTCs, the thawing loss increased, and the water holding capacity (WHC) fell. FTCs cause a decrease in immobilized water and an increase in free water in the fillet. This indicates the migration of immobilized water to free water. SEM and frozen slice images showed that the growth of ice crystals led to the destruction of myogenic fibers. A decrease in freezing temperature inhibited ice crystal growth. The FD value dropped in accordance with an increase in FTCs. PCA demonstrated that the WHC, NMR data, and FD value had a strong correlation with the quality changes in the tilapia fillets. Therefore, FD and water state can reflect the quality characteristics of tilapia fillets. Practical Application The water migration in tilapia fillets is detected with LF‐NMR, and the microscopic image may be quantified using the FD value. Both approaches can offer fresh perspectives on how to assess the quality of tilapia fillets and reflect changes in their quality.

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Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

Abstract: The experiment was carried out in accordance with the guidelines of the Brazilian College of Animal Experimentation (CDBEA) and was duly approved by the Ethics Commission on Animal Use (CEUA) of the State University of Maringa, Brazil (CEUA Protocol number 2378110815, November 2015).

Cited by 8 publications

References 18 publications

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing

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