Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Jia, Ru; Jiang, Qingqing; Kanda, Manabu; Tokiwa, Jun; Nakazawa, Nobuaki; Osako, Kazufumi; Okazaki, Emiko

doi:10.1016/j.foodhyd.2018.12.029

Cited by 73 publications

(41 citation statements)

References 38 publications

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“…The samples (2.0 mg/mL) were prepared according to Jia et al. (2019). Each sample (10µL) was mixed with the same amount of loading buffer, which was then loaded into corresponding lane of a 12% polyacrylamide gel.…”

Section: Methodsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA) grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) during refrigerated storage. The incorporation of GA and PA onto CS (CS‐g‐GA and CS‐g‐PA) were achieved by the carbodiimide‐mediated grafting procedure. Samples were treated with different solutions (deionized water [CK], 1% CS [m/v], 1% CS‐g‐GA [m/v], and 1% CS‐g‐PA [m/v]) for 10 min, which were then stored at 4 °C. Microbiological quality, including total viable counts (TVC), psychrophilic bacterial counts (PBC), Pseudomonas bacterial counts, and H2S‐producing bacterial counts were measured. Physicochemical parameters, including pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) value, water holding capacity (WHC), and K value, were measured. The changes in protein characteristics, including sulfhydryl groups (SH), Ca2+‐ATPase activity, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and tertiary structure of protein were analyzed periodically, along with texture profile analysis (TPA). The results demonstrated that the CS copolymers treatment exhibited better preservation effects. The CS‐g‐GA and CS‐g‐PA treatments could significantly inhibit the growth of microorganisms and retard the increase of pH, TVB‐N, TBA, WHC, and K‐value during refrigerated storage compared with the CK and CS groups. Additionally, the CS‐g‐GA and CS‐g‐PA treatments could delay the protein oxidation by keeping a higher SH level and Ca2+‐ATPase activity. The CS copolymers treatment could also extend the shelf life for another 6 days compared with that of CK. As a result, CS copolymers can be employed in a promising method for the preservation of sea bass. Practical Application The incorporation of gallic acid and protocatechuic acid onto chitosan (CS‐g‐GA and CS‐g‐PA) showed superior antioxidant and antimicrobial activities when applied on sea bass. The CS‐g‐GA and CS‐g‐PA coatings could maintain the quality and freshness of refrigerated sea bass. Additionally, this research could provide a theoretical basis for the application of graft copolymers on the preservation of aquatic products.

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Section: Methodsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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“…Hence, the τ value may mainly represent the protein–protein interactions of the surface of the fish blocks. The peak value indicated that the protein–protein interactions were enhanced during cooking, probably due to the formation of disulphide bonds in the surface of the fish blocks (Jia et al , ).…”

Section: Resultsmentioning

confidence: 99%

Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post‐mortem storage and cooking

Tang

Dai

et al. 2019

Int J of Food Sci Tech

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This study was carried out to investigate the changes in the microstructure and structural proteins (titin, nebulin, desmin and tropomyosin (TPM)) of mandarin fish muscle as well as the relationship between the structural proteins and the quality characteristics of fish muscle during post‐mortem storage and after cooking. During post‐mortem storage, titin was degraded initially, accompanied with an increase of the I‐band length. Subsequently, the degradation of desmin induced a gradual breakage of the myofibrils. The following degradation of nebulin accelerated the destruction of N2‐lines, which occurred with a slightly fuzzy Z‐disc. Finally, TPM began to degrade, and the remaining desmin was also degraded further. Principal component analysis (PCA) and correlation analysis indicated that the changes in the quality characteristics of fish muscle were intimately related to the degradation of structural proteins. Hence, these structural proteins could be the biomarkers to monitor the quality characteristics of fish muscle.

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“…Furthermore, employing the quick-freezing method facilitates the formation of a large number of nuclei with small and evenly distributed ice crystals, therefore, resulting in less damage to the structure of the food and reducing the drip loss. [49] Martino et al [50] stressed that a higher freezing rate protected against structure damage reduced the drip loss, and maintained a better quality than a lower freezing rate. Therefore, applying dry ice in conjunction with a significantly accelerated freezing rate revealed considerable advantages with regard to energy-saving characteristics and efficiency.…”

Section: Resultsmentioning

confidence: 99%

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated that when compared to other methods, the microstructure of the cabbage slices that were frozen cabbage using dry ice displayed the least amount of modifications when stored. The content of chlorophyll, vitamin C (V C), and titratable acidity (TA) in these samples presented minimal changes at the end of storage, which were 1.5147 mg/g, 26.2 mg/100 g, and 0.2623%, respectively. Moreover, the samples exposed to dry ice freezing exhibited the highest content of total sugar that reduced following 28 d of storage. In addition, this combined treatment prevented textural changes in the cabbage slices. For these samples, the values representing the hardness, chewiness, springiness, and cohesiveness were 47.01 N, 14.54 N mm, 1.5147 mm and 3.363, respectively. Furthermore, dry ice freezing treatment could mostly retard the microbiological degradation of the cabbage slices. Finally, the sensory quality of samples treated with dry ice freezing scored 6.4 at the conclusion of the storage period. The samples that were frozen at −60°C displayed enhanced preservation properties, while the sensory quality scored only 5.2. These results indicated that dry ice freezing treatment and storage at −18°C could maintain the microstructure and nutritional quality of cabbage slices.

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Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Cited by 73 publications

References 38 publications

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post‐mortem storage and cooking

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

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