Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

Zuanazzi, Jovana Silva Garbelini; Goes, Elenice Souza dos Reis; Almeida, Fernanda Losi Alves de; Goes, Márcio Douglas; Lara, J. A. F. de; Ribeiro, Ricardo Pereira

doi:10.1590/fst.11119

Cited by 9 publications

(7 citation statements)

References 18 publications

(34 reference statements)

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“…An increase in the times of F‐T cycles tended to rise the pH value in the same fat content, being inconsistent with a report by Leygonie et al (2012), in which the F‐T cycles increased the hydrogen ion concentration, leading to a lower pH values. However, these study results above were accord with those carried out by Zuanazzi et al (2019) and Pons‐Sánchez‐Cascado et al (2006), in which the pH values were on the increase on account of the dissolution of alkaline substances coming from autolysis or microbial metabolism. With the same time of F‐T cycles, a significant difference in pH of surimi was found after 0 or 1 F‐T cycle with various differences in the fat content ( p < .05), while insignificant discrepancy in the pH of surimi with different fat contents was occurred after 3 and 6 F‐T cycles ( p > .05).…”

Section: Resultssupporting

confidence: 91%

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Shang

Guo

Liu

et al. 2022

Journal of Food Biochemistry

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Storing at −18°C, the surimi was processed from fresh grass carp, supplemented with pork backfat of 50, 100, or 150 g kg −1 (groups F 0 , F 50 , F 100 , and F 150 , respectively). The surimi was thawed and refrozen weekly afterward, with changes in surimi protein structure (primary structure, secondary structure, and tertiary structure), protein oxidation index (carbonyl and sulfhydryl), lipid oxidation index (TBARS), protein solubility, as well as surimi quality (texture characteristics and whiteness), were determined. The results showed that the texture characteristics of surimi increased after the first freezing and thawing (F-T) cycle and then decreased. The whiteness of the surimi decreased with the increase of F-T cycle times,

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Section: Resultssupporting

confidence: 91%

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Shang

Guo

Liu

et al. 2022

Journal of Food Biochemistry

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“…The reduced thawing loss that we observe at Day 210 may be due to ice sublimation during the long storage period. A similarly decreased thawing loss was reported during long‐term frozen storage of marinated herrings (Szymczak et al ., 2020) and during freeze–thaw cycles of tilapia fillets (Zuanazzi et al ., 2019).…”

Section: Discussionmentioning

confidence: 99%

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Bao

Wang

et al. 2021

Int J of Food Sci Tech

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To study the effects of freezing temperature on muscle proteins, shrimp (Metapenaeus ensis) were frozen stored at either −18 or −60°C up to 90 and 210 days. Shrimp frozen at −18°C had higher thawing and compression loss and poor myofibril water-holding capacity compared with those frozen at −60°C. In terms of protein characteristics, shrimp frozen at −18°C had higher levels of carbonyls and reduced sulphhydryls. Moreover, the shrimp frozen at −18°C had higher surface hydrophobicity and reduced Ca 2+ -ATPase activity, indicating increased protein denaturation. Proteomics revealed that seventy-five proteins were classified as differentially abundant proteins (DAPs) following freezing. There were sixtyfour DAPs in the F18-CON comparison group (shrimp frozen at −18°C vs. control) and thirty-two DAPs in the F60-CON comparison group (shrimp frozen at −60°C vs. control), suggesting that freezing at −18°C results in more DAPs than freezing at −60°C. A comparison between F18 and F60 revealed that ribosomal proteins (L44, L7a) and heat shock protein 21 were downregulated in F18. These results increase our understanding of the variable quality associated with shrimp frozen at different temperatures.

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“…Various methods such as low-temperature storage, high-pressure processing, modi ed atmosphere packaging, irradiation, biochemical preservation, and ozone preservation have been developed to maintain the freshness of aquatic products (Nagarajan et al 2021). Freezing is the most common preservation method for sh products, but freeze-thaw cycles and temperature uctuations during transport, storage, and distribution adversely affect their quality (Zuanazzi et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of Penaeus vannamei coated with gelatin extracted from Oreochromis niloticus scales

Nogueira,

Lima,

Cerqueira

et al. 2024

Preprint

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Fish products have high nutritional value but are very perishable. Fish gelatine coatings are a renewable technology that offers numerous benefits for preserving highly perishable fishery products with high nutritional value. A recent study evaluated the shelf life of Pacific white shrimp (Penaeus vannamei) coated with gelatine extracted from Nile tilapia (Oreochromis niloticus) scales and glycerol. The coated shrimp were stored frozen at -18°C for 180 days. The researchers applied the gelatine coating at a concentration of 1.5%, with 0.2% glycerol, to peeled and headless shrimp (“treatment G”) and compared them with uncoated shrimp (control – “treatment C”). They evaluated bacterial growth, pH, formation of volatile bases (TVB-N and TMA-N), and lipid oxidation (TBARS) every 30 days (day T0, T30, T60, T90, 120, 150 and 180). The study found that the gelatine extraction yield obtained was 24.64%. The total bacterial count (TBC) range for treatment C was 0.00 to 2.32 log CFU/g, while for treatment G it was only 0.00 to 1.48 log CFU/g. The shelf-life assessment showed that the gelatine and glycerol-based coating solution was effective in preserving P. vannamei in terms of microbiological parameters, pH, TVB-N, TMA-N and TBARS. The study concluded that the use of this coating combined with frozen storage could be a good alternative for maintaining the quality of Pacific white shrimp for an extended period.

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Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

Abstract: The experiment was carried out in accordance with the guidelines of the Brazilian College of Animal Experimentation (CDBEA) and was duly approved by the Ethics Commission on Animal Use (CEUA) of the State University of Maringa, Brazil (CEUA Protocol number 2378110815, November 2015).

Cited by 9 publications

References 18 publications

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Shelf life of Penaeus vannamei coated with gelatin extracted from Oreochromis niloticus scales

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