Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

Truonghuynh, H.T.; Li, Baoguo; Zhu, Hehua; Quan-you, Guo; Song, Li

doi:10.1590/fst.27719

Cited by 13 publications

(4 citation statements)

References 31 publications

(53 reference statements)

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“…These variations may be influenced by freezing, thawing, and storage processes, as well as other environmental factors. According to other studies [29], the inability of muscle fibers to absorb water during thawing is the reason for the loss of water content after freezing. The melting of ice crystals positioned between muscle fibers is thought to be the source of this water.…”

Section: Water-holding Capacitymentioning

confidence: 89%

Effect of freeze–thaw cycles on the physicochemical, water–holding properties, and histology of Sardinella aurita

Megaache,

Bennoune

2024

RC FCV-LUZ

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This study investigates the impact of freeze–thaw cycles on samples of Sardinella aurita, focusing on the examination of physicochemical properties, water–holding capacity, color changes, and histological alterations in fish meat. The present findings indicate significant variations in the studied parameters, i.e., pH, water activity, lightness (L*), redness (a*),  yellowness (b*), protein solubility (mg·g-1), moisture content (%), thawing loss (%), centrifugation loss (%), cooking loss (%), underscoring the importance of comprehending the consequences of freezing–thawing in the fishing and food processing industry. Initially, a statistically significant decrease in pH levels was observed (T0: 6.23 ± 0.1, T4: 6.19 ± 0.1), followed by a notable increase after the fifth freeze–thaw cycle (T5: 6.47 ± 0.1), possibly due to chemical and microbiological composition shifts. Water activity exhibited a gradual decrease (T0: 0.911 ± 0.009, T4: 0.899 ± 0.01), likely attributed to water loss during freezing–thawing (P<0.05). Colorimetry results demonstrated a significant decrease in brightness (L*) and a slight increase in yellow hue (b*) throughout the cycles, with values ranging from 63.51 (T0) to 33.64 (T5) for L* and from 26.74 (T0) to 17.28 (T5) for b*. These variations highlight notable and significant changes in the product’s color over the freeze–thaw cycles (P<0.05). Histological analysis revealed structural changes, including muscle fiber dehydration. These observed changes hold implications for product quality and consumer perception. It is essential to recognize that various factors, such as fish size, seasonality, and environmental conditions influence these results. Further research is needed to delve deeper into these aspects. In essence, this study offers valuable insights for industry professionals, aiding them in making informed decisions regarding seafood products subjected to freezing–thawing cycles. This not only ensures product quality and safety but also helps prevent food fraud and provides consumers with high–quality products.

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Section: Water-holding Capacitymentioning

confidence: 89%

Effect of freeze–thaw cycles on the physicochemical, water–holding properties, and histology of Sardinella aurita

Megaache,

Bennoune

2024

RC FCV-LUZ

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“…According to Uauy et al (1999), the Japan Society for Lipid Nutrition recommends that the ω-6/ω-3 ratio be 4:1 for healthy adults and the World Health Organization (2005) recommends ω-6/ω-3 ratios between 1:3 and 1:4. The proper relationship between n-6 and n-3 is necessary to avoid an imbalance in the synthesis of eicosanoids, with the risk of promoting a deficiency of n-3 (Merdzhanova et al, 2012). The n-6/n-3 ratio also influences the development of obesity and cardiovascular diseases (Vaz et al, 2014).…”

Section: Fatty Acid Profilementioning

confidence: 99%

“…On the other hand, fish is seen as a marker of healthy eating patterns when eaten regularly. Important protein source, of high biological value, for having all the essential amino acids (Food and Agricultural Organization of the United Nations, 2016), rich in vitamins, mineral salts (Sartori & Amâncio, 2012) and one of the best sources of polyunsaturated fatty acids of the n-series 3, eicosapentaenoic (EPA) and docosahexaenoic (DHA) (Merdzhanova et al, 2012). The benefits of consuming n-3 involve combating and preventing cardiovascular disease, reducing its morbidity and mortality (Bocchi et al, 2012); assistance in the treatment of diabetes (Farsi et al, 2014); strengthening of the immune response (Braga & Barleta, 2007); preventing and treating neurological diseases (Zemdegs et al, 2009), such as Alzheimer's (Raposo, 2010); treating asthma of children in development and some cancers (Garófolo & Petrilli, 2006).…”

Section: Introductionmentioning

confidence: 99%

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

et al. 2020

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The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time "zero", or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

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“…Freezing is the commonly used conservation method for restructured fish products in the retail sector. It is characterized by decreasing the food temperature below its freezing point, when the water state changes to solid forming ice crystals, since the lower the temperature, the lower the speed of microbiological, chemical, and enzymatic changes (TRUONGHUYNH et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

et al. 2021

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The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage.

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Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

Cited by 13 publications

References 31 publications

Effect of freeze–thaw cycles on the physicochemical, water–holding properties, and histology of Sardinella aurita

Effect of freeze–thaw cycles on the physicochemical, water–holding properties, and histology of Sardinella aurita

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

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