Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

Abstract

SummaryThe quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques.