The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
文献类型： 外文期刊
作者： Wei, Peiyu 1 ; Zhu, Kexue 2 ; Cao, Jun 1 ; Dong, Yue 1 ; Li, Mengzhe 1 ; Shen, Xuanri 1 ; Duan, Zhenhua 4 ; Li, Chuan 1 ;
作者机构： 1.Hainan Univ, Coll Food Sci & Engn, Hainan Prov Engn Res Ctr Aquat Resources Efficien, 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 Seafood Deep Proc, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China
4.Hezhou Univ, Inst Food Sci & Engn, Hezhou 542899, Peoples R China
关键词： Polyphenol; Partial freezing; Preservation; Mechanism; Texture; Tilapia fillets
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 335 卷
页码：
收录情况： SCI
摘要： The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin (PA), quercetin (QE), and resveratrol (RSV) treatments had significantly higher hardness values (over 230 g) than the control group (183 g) on day 49 (P < 0.05). Polyphenol treatments were effective in delaying the protein degradation, lipid oxidation and spoilage microbe growth. Moreover, the kinetic model showed that the predicted shelf life of tilapia fillets treated with PA (102 d) was extended by 25 d compared to the control group (77 d). It was the proposed possible mechanism that polyphenols comprehensively maintained the protein conformation (increased hydrogen bonds and decreased disulfide bonds) and retarded protein denaturation and degradation, protecting the texture of the fillets. Therefore, polyphenols can be used to maintain texture and extend the shelf life of tilapia fillets during partial freezing.
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