Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

Samantaray, S.; Mehta, Naresh Kumar; Rout, Banalata; Majumdar, Ranendra K.; Sharma, Sanjeev; Nayak, Ankeeta; Pal, Prasenjit

doi:10.1080/10498850.2020.1854912

Cited by 9 publications

(13 citation statements)

References 51 publications

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“…A similar study on MP of common carp surimi (Kong et al, 2013) indicated denaturation of myosin, actin, and other MP with repeated F-T cycles. ATPase activity, electrophoretic pattern, and reduction in WHC of the fishes confirmed that protein denaturation took place because of multiple F-T cycles (Samantaray et al, 2021). According to Nikoo et al (2019), as the cycles increased, the protein carbonyl content of Asian black bass surimi increased, and the total sulfhydryl content and protein solubility decreased.…”

Section: Protein Oxidationmentioning

confidence: 88%

“…According to Samantaray et al (2021), the TVB‐N values of fresh catla, rohu, and mrigal were 10.50, 8.43, and 8.51 (mg/100 g), respectively, but at the end of the fifth cycle, the values increased ( p < .05) to 19.46, 21.50, and 18.86 (mg/100 g), respectively. The increase in TVB‐N content mainly arises from the degradation of NPN constituents by intrinsic enzymes or by bacterial activity.…”

Section: The Influences Of Freezing Thawing and Repeated F‐t Cycles O...mentioning

confidence: 94%

“…Nakazawa and Okazaki (2020) postulated that the WHC is diminished as the muscle tissue is not fully recovered during thawing and the moisture is not reabsorbed, and it flows out with the loss of drip. According to Samantaray et al (2021), the loss of moisture content and reduced WHC are also concurrent with drip loss in Indian major carps.…”

Section: Whcmentioning

confidence: 99%

“…According to Samantaray et al (2021), the TVB-N values of fresh catla, rohu, and mrigal were 10. 50, 8.43, and 8.51 (mg/100 g), respectively, but at the end of the fifth cycle, the values increased (p < .05) to 19.46, 21.50, and 18.86 (mg/100 g), respectively.…”

Section: Tvb-nmentioning

confidence: 99%

“…Prolonged thawing may result in more microorganisms, protein solubility reduction, and energy consumption increase (Samantaray et al, 2021). A recent study concluded that the possible impact of ice crystals on the quality of thawed fish differs depending on the protein denaturation, kinds of fish, post‐mortem stages, and processing conditions (Nakazawa & Okazaki, 2020).…”

Section: The Influences Of Freezing Thawing and Repeated F‐t Cycles O...mentioning

confidence: 99%

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Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing-thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applicationsFreezing, thawing, and repeated freezing-thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products.

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Section: Protein Oxidationmentioning

confidence: 88%

Section: The Influences Of Freezing Thawing and Repeated F‐t Cycles O...mentioning

confidence: 94%

Section: Whcmentioning

confidence: 99%

Section: Tvb-nmentioning

confidence: 99%

Section: The Influences Of Freezing Thawing and Repeated F‐t Cycles O...mentioning

confidence: 99%

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Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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Non‐destructive prediction of TVB‐N using color‐texture features of UV‐induced fluorescence image for freeze–thaw treated frozen‐whole‐round tilapia

Wang,

Du,

et al. 2023

J Sci Food Agric

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BACKGROUNDThe investigation of ultraviolet (UV)‐induced fluorescence imaging coupled with machine learning was conducted to non‐destructively detect the total volatile basic nitrogen (TVB‐N) of frozen‐whole‐round tilapia (FWRT) during freezing and thawing (F‐T). The UV‐induced fluorescence images of FWRT at the wavelength of 365nm were acquired by self‐developed fluorescence image acquisition system. A total of 169 color and texture features based on RGB, HSI, and L*a*b* color spaces and gray level co‐occurrence matrix (GLCM) were extracted, respectively. Successive projections algorithm (SPA) was employed to select the optimal 16 features to achieve feature dimension reduction modeling. With full and extracted features as input, the models of partial least squares regression (PLSR), least‐squares support vector machine (LS‐SVM), and convolutional neural network (CNN) were established for TVB‐N prediction.RESULTResults indicated that the full features‐based CNN performed better than SPA based prediction models (SPA‐PLSR and SPA‐LSSVM). CNN model was determined to be the optimal with RP2 value of 0.9779, RMSEP value of 1.1502×10‐2 g N/kg, RPD value of 6.721 for TVB‐N content predicting.CONCLUSIONIt indicated that the CNN method based on UV fluorescence imaging technology has potential for quality and safety detection of FWRT.This article is protected by copyright. All rights reserved.

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Thermosensitive hydrogel microneedles for controlled transdermal drug delivery

Feng²,

He³

et al. 2022

Acta Biomaterialia

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Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

Cited by 9 publications

References 51 publications

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Non‐destructive prediction of TVB‐N using color‐texture features of UV‐induced fluorescence image for freeze–thaw treated frozen‐whole‐round tilapia

Thermosensitive hydrogel microneedles for controlled transdermal drug delivery

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