Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
文献类型： 外文期刊
作者： Shi, Yali 1 ; Wei, Peiyu 1 ; Shi, Qiuge 1 ; Cao, Jun 1 ; Zhu, Kexue 2 ; Liu, Zhongyuan 1 ; Zhou, Dayong 3 ; Shen, Xuanri 1 ; Li, Chuan 1 ;
作者机构： 1.Hainan Univ, Hainan Prov Engn Res Ctr Aquat Resources Efficien, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China
关键词： Tilapia fillets; Partial freezing; Quality; Protein degradation; Lipid oxidation; Micromolecular metabolites
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 385 卷
页码：
收录情况： SCI
摘要： The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM groups, BM samples had higher thiobarbituric acid reactive substances (TBARS) (0.41 mg malondialdehyde eq/kg at 49 d) and K values (61.81% at 42 d) (P < 0.05). The microstructure of the BM group deteriorated most obviously during storage. Therefore, the BM group was considered to be the fastest to oxidize and deteriorate. In addition, 54 different micromolecular metabolites were identified from tilapia fillets by UHPLC-Q-TOF-MS analysis, and there were significant differences in the micromolecular metabolites in the three parts of tilapia. Therefore, proteins and lipids were degraded by the action of enzymes and microorganisms to produce some amines and small molecular acids, leading to the deterioration of the quality of tilapia fillets.
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