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Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)

文献类型： 外文期刊

作者： Shi, Liu 1 ; Yang, Tao; Xiong, Guangquan 1 ; Li, Xin 1 ; Wang, Xiaohong; Ding, Anzi 1 ; Qiao, Yu 1 ; Wu, Wenjin 1 ; Li 1 ;

作者机构： 1.Hubei Innovat Ctr Agr Sci & Technol, Inst Agr Prod Proc & Nucl Agr Technol, Hubei Acad Agr Sci, Farm Prod Proc Res Subctr, Wuhan 430064, Hubei, Peoples R China

2.Hubei Innovat Ctr Agr Sci & Technol, Inst Agr Prod Proc &

关键词： Perch; Frozen storage temperature; Ice crystals; Myolibrillar protein; Temperature-dependent relationship

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 92 卷

页码：

收录情况： SCI

摘要： The objective of this work was to investigate the effect of frozen storage temperature on the ice crystal microstructure and physicochemical properties of pre-frozen perch. Perch cube were stored at -18, -40, -80 degrees C and liquid nitrogen (-196 degrees C) respectively for one month after pre-frozen in liquid nitrogen for 1 h. With the increase of storage temperature from -80 to -18 degrees C, temperature-dependent relationship was applicable: cell space, area and amount of ice crystals in frozen samples were gradually increased, Ca2+-ATPase activity and total sulfhydryl content of myofibrillar protein extracted from frozen samples decreased significantly (P < 0.05), shear force and salt-soluble protein content of perch tissues were significantly decreased (P < 0.05), while expressible moisture were increased (P < 0.05). Therefore, -80 degrees C was recommended as the appropriate storage temperature for pre-frozen perch. Liquid nitrogen was not fit for long-term storage due to the destructive effect on fish quality.

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