Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Zhang, Yihan; Yu, Qinye; Liu, Yueyue; Sun, Xiaoyue; Li, Qing; Fan, Hongbing; Benjakul, Soottawat; Tan, Yuqing; Luo, Yongkang; Hong, Hui

doi:10.1111/1750-3841.16781

Cited by 2 publications

(1 citation statement)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moisture loss during frozen storage is another problem. Water molecules in frozen foods migrate to the surface, and the layer of ice sublimes away [ 37 , 38 , 39 ]. Myofibrillar damage depends on the size of the formed ice crystals since increasing the freeze–thaw cycles increases their size, whereas the ice structuring protein has potential as a freeze-protective component, decreasing damage and extracellular water [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Near-Infrared Spectroscopy for Rapid Differentiation of Fresh and Frozen–Thawed Common Carp (Cyprinus carpio)

Atanassova,

Yorgov,

Stratev

et al. 2024

Sensors

View full text Add to dashboard Cite

This study aimed to investigate near-infrared spectroscopy (NIRS) in combination with classification methods for the discrimination of fresh and once- or twice-freeze–thawed fish. An experiment was carried out with common carp (Cyprinus carpio). From each fish, test pieces were cut from the dorsal and ventral regions and measured from the skin side as fresh, after single freezing at minus 18 °C for 15 ÷ 28 days and 15 ÷ 21 days for the second freezing after the freeze–thawing cycle. NIRS measurements were performed via a NIRQuest 512 spectrometer at the region of 900–1700 nm in Reflection mode. The Pirouette 4.5 software was used for data processing. SIMCA and PLS-DA models were developed for classification, and their performance was estimated using the F1 score and total accuracy. The predictive power of each model was evaluated for fish samples in the fresh, single-freezing, and second-freezing classes. Additionally, aquagrams were calculated. Differences in the spectra between fresh and frozen samples were observed. They might be assigned mainly to the O–H and N–H bands. The aquagrams confirmed changes in water organization in the fish samples due to freezing–thawing. The total accuracy of the SIMCA models for the dorsal samples was 98.23% for the calibration set and 90.55% for the validation set. For the ventral samples, respective values were 99.28 and 79.70%. Similar accuracy was found for the PLS-PA models. The NIR spectroscopy and tested classification methods have a potential for nondestructively discriminating fresh from frozen–thawed fish in as methods to protect against fish meat food fraud.

show abstract