Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method

He, Qi; Zhu, Liang; Shen, Yi; X, Lin; Xiao, Kaijun

doi:10.1016/j.lwt.2015.07.036

Cited by 33 publications

(30 citation statements)

References 38 publications

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“…A similar behavior of the water activity variation in fish preservation was found 22 . Fluid migration and ice crystallization during frozen storage could lead to a decrease in the water activity, as shown in this study.…”

Section: Resultssupporting

confidence: 78%

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

Luan

Sun

Chen

et al. 2018

Sci Rep

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Hairtail fish samples were stored at different freezing temperatures of −5 °C, −20 °C, −40 °C and −80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at −5 °C, −20 °C, −40 °C and −80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was , which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.

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Section: Resultssupporting

confidence: 78%

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

Luan

Sun

Chen

et al. 2018

Sci Rep

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“…The fractal dimension is a geometry parameter characterized as the space-filling capacity of a space structure at a certain scale 5 , which can be used to describe the porous structure in some food materials including frozen tilapia 6 . Fractal dimension analysis was also used as a quantitative indicator reflecting the surface roughness of frozen tofu 7 .…”

mentioning

confidence: 99%

Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract

Yang

Gong

et al. 2017

Sci Rep

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This work aimed to establish an effective approach to evaluate the quality of frozen fish, focusing on changes in fish tissue structure and chemical composition during storage. Fresh tilapia samples were treated by coating with tangerine peel (TP) extract and then stored at −4, −8 and −18 °C, respectively, for 40 days. The frozen fish tissues were analyzed for structural and chemical changes. Fractal dimension, which quantifies the porous structure formed in the tissue samples, texture properties including hardness and springiness, and moisture content and water activity all decreased during the storage, while the extents of lipid oxidation, measured as peroxide value and thiobarbituric acid concentration, and protein degradation, monitored with total volatile basic nitrogen and trichloroacetic acid soluble peptides, increased. The change rates of these parameters decreased with decreasing the storage temperature and by applying TP extract. A model was developed for predicting fractal dimension, which indicated the quality of preserved tilapia and thus can be used to predict the shelf life under different storage temperatures. The results demonstrated that TP extract could extend the shelf life of frozen tilapia by 35–45% by inhibiting changes in tissue structure, moisture loss, lipid oxidation and protein degradation during frozen storage.

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“…The D 0 describes the structure or irregularity of a multifractal object. An analysis of higher D 0 values have indicated a higher irregularity in food structure (He and others ; Rahimi and Ngadia ). In addition, an analysis of the amplitude of the dimensions showed that the generalized fractal dimension value decreased with an increase in RH from 2% to 58% and decreased gradually from 58% to 90%.…”

Section: Resultsmentioning

confidence: 97%

Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

Jung

Yoon

2017

Journal of Food Science

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Texture properties are the most important quality attributes for commercial dried laver (DL) products. The relative humidity influences the texture properties of DL during production, storage, shipping, and consuming. This study well characterized the effect of the relative humidity on the texture properties of DL using the tensile tests under microclimate conditions. This information is very practical and can be immediately applied to control the relative humidity of the packaging and the storage room for DL.

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Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method

Cited by 33 publications

References 38 publications

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract

Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

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