Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Abstract

This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

“…Conventional preservation techniques used by the seafood industry include salting, drying, smoking, pickling, canning, heating, fermenting, chilling and freezing; some that affect the organoleptic properties of the product while others maintain the fresh taste of the food such as freezing and thawing ( Alizadeh et al, 2007 ; Gonçalves, Nielsen & Jessen, 2012 ; Torry Research Station 1977 ). The primary gap identified by this review is much of the research into freezing and thawing methods is limited to novel methods ( Cai et al, 2019 ; Li & Sun, 2002 ; Wu et al, 2017 ) or small-scale studies ( Baygar & Alparslan, 2015 ; Cai et al, 2020 ; Espinoza Rodezno et al, 2013 ) with little research directed at fullscale, processing applications ( Svendsen et al, 2022 ). Another gap identified is the use of uncontrolled thawing methods ( Haugland, 2002 ) by industry and the relative lack of thawing research compared to freezing ( Fig.…”

“…These methods use heat transfer through the surface and are inefficient, slow and inconvenient ( Cai et al, 2019 ). Unconventional thawing methods include vacuum, humidified forced convection, high-pressure, microwave, ohmic, high voltage electrostatic field, ultrasound, and radiofrequency thawing ( Cai et al, 2019 ; Cai et al, 2020 ; Coolnova, 2018 ; Li & Sun, 2002 ; Min et al, 2016 ; Mousakhani-Ganjeh, Hamdami & Soltanizadeh, 2015 ; Ragnarsson & Viðarsson, 2017 ; Roiha et al, 2018b ; Wu et al, 2017 ). Regardless of the thawing process selected, processors should be wary of: bacterial growth, excess drip loss, dehydration, and localized overheating of the product ( Garthwaite, 1999 ).…”

Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies

“…Cai et al have studied the effects of different thawing methods on the conformation and oxidation of the myofibrillar protein of the largemouth bass. Far-infrared thawed samples exhibit high thermal stability with a stable protein conformation and a low degree of protein oxidation (Cai et al, 2020).…”

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

“…Different thawing methods have been studied in meat and meat products, including conventional thawing by water or air, or combined with microwave, ultrasound, electrostatic field, and so on. Cai, Wan, et al (2020) compared effects of different thawing methods on the myofibrillar protein oxidation in large-mouth bass. The results showed that microwave thawing in combination with either vacuum or magnetic nanoparticles resulted in a lower degree of protein oxidation as compared to microwave thawing alone.…”