Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles

Abstract

Channel catfish is a large-scale characteristic freshwater fish imported from the United States, which is tender, scaleless, and easy to process (Wei et al., 2007). Since the scale and technology of processing and preservation are far behind those in America, Japan, and other countries, the keys to achieve sustainable development are to exploit freshwater fish processing and cold chain logistics (Yang & Li, 2011). In the long-distance transportation, storage, and consumption of aquatic products, inevitably repeated freezing and thawing due to the temperature fluctuations lead to loss of nutrients and deterioration of meat quality, resulting in economic losses (Ali et al., 2015). The effect of repeated freezing and thawing on muscle protein and qualities has been concerned by Zhang et al. (2020).

Bleeding Influencing Color, Physical-Chemical Quality, and Texture Profile of Pirarucu (Arapaima Gigas) from Amazon, Brazil

“…According to our results, Sohn et al (2007) reported similar metmyoglobin concentrations between bled and un-bled yellowtail (Seriola quinquediata) muscles during three days of ice storage. On contrary, Huang et al (2021) found higher metmyoglobin values in un-bled American catfish (Ictalurus punctatus). During storage, BLE bellies demonstrated an increase in hardness from day 0 to 9 than in NON-BLE bellies, which could be attributed to protein oxidation (Wang et al, 2017).…”

Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

“…Insufficient slaughter and bleeding can lead to blood accumulation in the fillet, affecting the organoleptic quality and shelf life of the fish. Therefore, bleeding treatment after slaughter can be an important component of pretreated fish to prolong the freshness of the fish (Huang et al, 2021). The Ultra High Pressure (UHP) technique also inhibits lipid oxidation, protein oxidation and degradation in blackfish fish during refrigeration and maintains fish and myogenic fibrous protein structure and improves surimi gel properties (Qiaoyu et al, 2022).…”