Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish

Lv, Ying; Xie, Jing

doi:10.3390/foods10112576

Cited by 19 publications

(12 citation statements)

References 38 publications

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“…Then, the total FAAs content decreased slightly until the end of storage (12 months; mean 3,535 mg/100 g). The increase of total FAAs during the first/eight months of storage might be associated with the degradation of proteins via endogenous protease activity ( 30 ). Over the 12-month period, mean PFAA content ranged between 1,832 and 2,058 mg/100 g in the five groups.…”

Section: Resultsmentioning

confidence: 99%

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

et al. 2022

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The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.

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Section: Resultsmentioning

confidence: 99%

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

et al. 2022

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“…Animal products rich in protein, amino acid, and other nutrients can easily be decomposed into ammonia and other basic volatile substances, which could be detected as total volatile basic nitrogen (TVB-N) content [ 25 ]. Figure 2 C display the changes of TVB-N content in salmon under different modified atmosphere packaging.…”

Section: Resultsmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage

Qian

Liu

Zhang

et al. 2022

Foods

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The effect of gas ratio on the growth of bacteria has been well demonstrated, but some adverse effects of modified atmosphere packaging (MAP) on seafoods have also been found. To provide a better understanding of the effects of CO2 and O2 concentrations (CO2 from 40% to 100% and O2 from 0% to 30%) in MAP on the texture and protein contents and odor characteristics of salmon during cold storage, the physiochemical, microbial, and odor indicators were compared with those without treatment (CK). Generally, MAP treatments hindered the increase of microbial counts, total volatile basic nitrogen, and TCA-soluble peptides, and decreased the water-holding capacity, hardness, springiness, and sarcoplasmic and myofibrillar protein contents. The results also indicated that 60%CO2/10%O2/30%N2 was optimal and decreased the total mesophilic bacterial counts by 2.8 log cfu/g in comparison with CK on day 12. In agreement, the concentration of CO2 of 60% showed the lowest myofibrillar protein degradation, and less subsequent loss of hardness. The electronic nose characteristics analysis indicated that 60%CO2/20%O2/20%N2 and 60%CO2/10%O2/30%N2 had the best effect to maintain the original odor profiles of salmon. The correlation analysis demonstrated that microbial growth had a strong relationship with myofibrillar and sarcoplasmic protein content. It can be concluded that 60%CO2/10%O2/30%N2 displayed the best effect to achieve the goal of preventing protein degradation and odor changes in salmon fillets.

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“…Through PLSR analysis, a strong correlation of immobilized water with pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) was observed. Lv and Xie (2021) showed that the proportion of free water in squid increased in an LF-NMR experiment. Compared with the experiment on water holding capacity (WHC), the changing trend of the two is consistent.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing

Luo

Lin

et al. 2023

Journal of Food Science

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To study the effects of freezing and thawing times and freezing temperatures on the water state and microstructure of tilapia fillets, experiments on tilapia fillets were carried out at –4 and –18°C with one to four freezing and thawing cycles (FTCs). Low‐field nuclear magnetic resonance (LF‐NMR) and nuclear magnetic resonance imaging were used to observe the water state after different treatments, and scanning electron microscopy (SEM) and frozen sections were used to observe the microstructure changes. Fractal dimension (FD) was used to quantitatively characterize the microstructure of the fish tissue, and the correlation between FD and fish fillet quality parameters was studied by principal component analysis (PCA). The findings showed that with the increase of FTCs, the thawing loss increased, and the water holding capacity (WHC) fell. FTCs cause a decrease in immobilized water and an increase in free water in the fillet. This indicates the migration of immobilized water to free water. SEM and frozen slice images showed that the growth of ice crystals led to the destruction of myogenic fibers. A decrease in freezing temperature inhibited ice crystal growth. The FD value dropped in accordance with an increase in FTCs. PCA demonstrated that the WHC, NMR data, and FD value had a strong correlation with the quality changes in the tilapia fillets. Therefore, FD and water state can reflect the quality characteristics of tilapia fillets. Practical Application The water migration in tilapia fillets is detected with LF‐NMR, and the microscopic image may be quantified using the FD value. Both approaches can offer fresh perspectives on how to assess the quality of tilapia fillets and reflect changes in their quality.

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Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish

Cited by 19 publications

References 38 publications

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage

Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing

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