Effects of different thawing methods on microstructure and the biochemical properties of tilapia (<i>Oreochromis niloticus</i>) fillets during frozen storage

Wang, Hongli; Shi, Wenzheng; Wang, Xichang

doi:10.1111/ijfs.15226

Cited by 11 publications

(4 citation statements)

References 59 publications

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“…Also in the same study maximum decrease in moisture content was in the microwave thawing (77.27% on the first day, 66% on the 60 th day). Wang et al (2022) studied the effects of different thawing methods (water immersion thawing, air thawing and refrigerator thawing) on the biochemical properties of tilapia (Oreochromis niloticus) fillets during storage at -18°C for 6 months. According to the thawing and cooking losses refrigerator thawing is suggested to be an effective thawing method similar with our study to minimise quality change during frozen storage.…”

Section: Discussionmentioning

confidence: 99%

Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)

Metin

Alparslan

Ekşi³

et al. 2022

EgeJFAS

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This study aimed to determine the potential changes in the fatty acid composition of frozen cultured sea bass (Dicentrarchus labrax) thawed at different environmental conditions. Sea bass fillets were thawed using four different methodologies: refrigerator (+4°C), water (+15°C), microwave (defrost mode) and ambient conditions (22±2°C). Some part of the fish was thawed once (on the 7th and 30th days), and the other part was thawed twice (on the 30th day). Thus, crude lipid analysis and fatty acid composition by gas chromatography were carried out in the thawed sea bass fillets. The results showed negative effects on the fatty acid composition caused by the different thawing methods. The most suitable thawing method was determined as refrigerator thawing, especially on the 30th day 1st thawing according to least loss of the lipid values (9.19±0.18%) and unsaturated fatty acids (C18:2 25.92±0.13%, C20:5 5.56±0.02%, C22:6n-3 8.90±0.09%, ∑PUFA 44.70±0.04%). Samples thawed in water and ambient conditions follow the refrigerator thawing method in terms of lipid and fatty acids. The highest lipid and fatty acid loss was observed in microwave thawing. Although the samples thawed in the refrigerator were better than the other groups in terms of lipid content and fatty acid composition, it is recommended to the consumers that frozen foods should be thawed only once and consumed immediately, and that fish should be frozen according to their needs and thaw as much as they can consume.

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Section: Discussionmentioning

confidence: 99%

Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)

Metin

Alparslan

Ekşi³

et al. 2022

EgeJFAS

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“…The results showed that chilled air thawing (CAT) is an effective thawing method to protect the structural integrity of muscle fibers, water-holding capacity and protein denaturation of fish fillets during frozen storage. 24 However, taste is one of the most important metrics in determining consumers' willingness to purchase. To the best of our knowledge, few studies have elucidated the relationship between frozen storage period and thawing method of frozen aquatic products with respect to taste substances.…”

Section: Introductionmentioning

confidence: 99%

“…In our previous study, we only evaluated the effects of frozen storage periods and thawing methods on protein denaturation and microstructure of tilapia fillets, obtaining interactions among the indicators. The results showed that chilled air thawing (CAT) is an effective thawing method to protect the structural integrity of muscle fibers, water‐holding capacity and protein denaturation of fish fillets during frozen storage 24 . However, taste is one of the most important metrics in determining consumers' willingness to purchase.…”

Section: Introductionmentioning

confidence: 99%

Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage

Wang,

et al. 2024

J Sci Food Agric

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BackgroundThe taste of fish is highly dependent on the composition of free amino acids (FAAs) and nucleotides. The present study aimed to investigate the effect of long‐term frozen storage periods (−18 °C, up to 6 months) and thawing methods (water thawing [WT, 25 °C], air thawing [AT, 25 °C], and chilled air thawing [CAT, 4 °C]) on the taste quality of tilapia (Oreochromis niloticus) fillets.ResultsThe results showed that increase in bitter FAAs of CAT samples was 150.57% at 6 months of storage, which was lower than that of AT and WT. Gly was the most abundant FAA and CAT maintained the highest sweet FAAs (249.90 mg/ 100 g). Additionally, the IMP of CAT samples were 1.18 and 1.09 times higher than that of WT and AT, respectively, at a frozen period of 6 months. In particular, the increase in EUC values ranged from 24.25 to 103.16% in the three groups during the first 2 months. Data from principal component analysis (PCA) and orthogonal partial least‐squares discrimination analysis (OPLS‐DA) indicated that the taste quality was highly correlated with high levels of FAAs, Hx, and HxR as the storage time progressed.ConclusionIn general, CAT is beneficial in maintaining the taste quality of tilapia fillets during frozen storage, and frozen durations for two months enhances the umami flavor. This study provides useful information for the preservation of frozen aquatic products during the storage and thawing, and enrich the theoretical knowledge of the flavor chemistry of fish products.This article is protected by copyright. All rights reserved.

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“…These new thawing methods have their own advantages and disadvantages and need to be optimized. However, most of the literature tend to focus on the influence of a single factor for a certain thawing method, or the comparative study of different thawing methods (Wang et al., 2021), and rarely involve the multiparameter optimization of the same thawing method. In addition, whether for the merchants or the consumers, the thawing time, the thawed meat quality, and the system energy consumption are all the indexes that need to be evaluated.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a novel vacuum sublimation–rehydration thawing process

Chen

Mao

et al. 2022

Journal of Food Science

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To better guarantee the quality of the thawed meat, maximize the thawing rate, and minimize the system energy consumption, the multiparameter and multi-objective coupling optimizations for the newly proposed vacuum sublimation-rehydration thawing (VSRT) process was conducted. The polynomial nonlinear regression equations of single and comprehensive objectives were established by the central composite rotatable design, and the corresponding test of fitting degree and the analysis of influencing factors order were carried out. Furthermore, the interaction effects of influencing factors were investigated through the response surface methodology and were experimentally validated to obtain the optimal process parameters. The results showed that the established regression equations were in good agreement with the experimental values. For the different objectives, there were great differences in the influence order and interaction of factors. In the sublimation and rehydration stages, there existed an optimal region in the response surface to achieve a better value for the single and comprehensive objectives. When the sublimation time was 19 min, the heating plate temperature was 26 • C, the rehydration water volume was 1634 ml, the rehydration water temperature was 29 • C, the thawing time was relatively short (1.00 h), and the thawing loss (1.19%), the total color difference (1.02), and the system-specific energy consumption (0.026 kW h/kg) were relatively low. The comprehensive performance of the VSRT system reached the best state.

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Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage

Cited by 11 publications

References 59 publications

Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)

Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)

Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage

Optimization of a novel vacuum sublimation–rehydration thawing process

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