Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle

Shi

2021

Int J of Food Sci Tech

This study investigated the effects of different thawing methods (water immersion thawing [WIT, 25 °C], air thawing [AT, 25 °C] and refrigerator thawing [RT, 25 °C]) on the biochemical properties and microstructure of tilapia (Oreochromis niloticus) fillets during storage at À18 °C for 6 months. The results indicated that the thawing time for WIT, AT and RT were approximately 7, 83 and 616 min, respectively. Thawing and cooking losses in the RT samples were significantly lower than those in WIT and AT samples (P < 0.05). The microstructural integrity of RT samples was less compromised than that of WIT and AT treated samples. Ca 2+ -ATPase activity and SH content decreased with increasing storage time and the frozen storage time. Compared with the other two thawing groups during frozen storage, RT had the highest fluorescence, which was significant for the quality of tilapia fillets. However, no significant difference (P < 0.05) was observed in protein secondary structure changes, especially b-sheets and b-turns. Therefore, RT is suggested to be an effective thawing method to minimise quality change during frozen storage and the frozen storage time has a greater impact on its quality. These results demonstrate the interaction between frozen storage and thawing processes on selected quality parameters.

Section: Changes In Ca 2+ -Atpase Activity and Sh Contentsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Shi

2021

Int J of Food Sci Tech

“…Yet, autolytic, enzymatic, or other chemical reactions can be accelerated by this process [3]. On the other hand, fish freezing can be applied when the fish is in the pre-rigor mortis stage, allowing its greater quality when compared with the rigor mortis and post-rigor mortis stage [4]. Therefore, these preservation methods need to be optimized to increase fish shelf-life to guarantee its quality and safety, with consequent satisfaction of consumers requirements, reduction of economic losses from fishing industries and food waste.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Chilled and Frozen Fish—Mini Review

Duarte

Silva

Pinto

et al. 2020

Foods

Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.

“…Besides, it also plays a crucially important role in improving blood lipids, fighting fatigue, and enhancing immunity. Adductor muscle, the main edible part of scallop, which could be made into massive delicious dishes after being dried, which is highly sought after by some food lovers [5][6][7][8]. The Scallop Skirt could be made into delicious seafood soy sauce, a good helper for stir-fry seasoning, and could also serve as processed into raw materials for bait.…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology in Scallop Shelling

Lu¹,

Cai²,

Zhang³

et al. 2021

Preprint

Shelling is a central and crucial step in the mechanized processing of scallops. However, current research on the peeling mechanism is insufficient, and a relatively complete theoretical system has not been established so far. This paper proposes an application of response surface methodology and the design of an experiment to provide and stimulate further research on the automation of scallop shucking. Effective factors on the binding force of scallops are evaluated and discussed in this paper. The relationship between responses with significant factors is established. By employing response surface methodology, mathematical regression model can be efficiently performed. This response model is applied to analyze the response surface contours and surface plots to estimate shelling performance by developing a better shucking process. At the same time, quadric model proposed is used not only for predicted optimal process parameters but also for process optimization, and enrich the theoretical system of shellfish shelling.