Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

Zhang, Bin; Cao, Huijuan; Wei, Wanying; Ying, Xiaoguo

doi:10.1016/j.foodchem.2019.125641

Cited by 69 publications

(42 citation statements)

References 36 publications

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“…Meanwhile, the resilience levels of the AT, FWT, SUAT, DUAT and TUAT samples were reduced by 0.12, 0.10, 0.09, 0.07 and 0.05, while the chewiness values were decreased by 75.13%, 65.10%, 61.79%, 55.34% and 48.36%, respectively. The reductions in springiness, resilience, and chewiness of the different thawed samples could be the result of water loss and protein aggregation caused by ice crystal growth and recrystallization during the freezing and thawing process [38] . Among the five different thawing treatments, the texture characteristics of the AT samples were most different from those of the FS samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Bian

Cheng

et al. 2022

Ultrasonics Sonochemistry

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Highlights Multifrequency UAT significantly reduced the thawing time of frozen samples. Multifrequency UAT could convert more acoustic energy into thermal energy. Multifrequency UAT treated samples maintained better quality attributes. Multifrequency UAT improved the physicochemical properties and structural characteristics.

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Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Bian

Cheng

et al. 2022

Ultrasonics Sonochemistry

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“…However, the formation of ice crystals physically destroys the cell structure during frozen storage and results in the release of cytoplasm after thawing. Consequently, frozen storage decreases the product texture [21]. During storage, the best texture of mussel muscle was observed in the group treated with ClO2 + pullulan, followed by AEW + pullulan, pullulan, water, and the control.…”

Section: Texture Analysismentioning

confidence: 94%

“…The micro-structure of the muscle tissues was viewed employing an SEM (TM3030Plus, Hitachi Ltd., Tokyo, Japan), as described by Zhang et al [21]. The sample tissues were fixed with glutaraldehyde, formaldehyde, and osmium tetroxide (OsO4).…”

Section: Scanning Electron Microscopy (Sem) Analysismentioning

confidence: 99%

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

Gao

Jiang

et al. 2021

Foods

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Mussel (Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca2+-ATPase activity, and more SH groups than the other glazing treatments. The water-holding capacity and SEM observations showed that the pullulan glazing efficiently inhibited the physical damage caused by the frozen and long-term storage, which mainly contributed to the high amount of hydrophilic hydroxyl groups in the muscle tissues. The present study supports the use of a combination of cryoprotectants for extending the shelf-life of frozen mussel products during long-term storage.

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“…Ca 2+ ‐ATPase activity was measured as reported by Zhang et al . (2020) with slight modifications. Briefly, the Ca 2+ ‐ATPase activity of MP was assayed in Tris‐maleate buffer (pH 7.0), containing CaCl 2 , adenosine 5′‐triphosphate and MP.…”

Section: Methodsmentioning

confidence: 99%

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

Wang

Shi

Wang

2021

Int J of Food Sci Tech

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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.

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Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

Cited by 69 publications

References 36 publications

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

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

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