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Quality changes of prepared weever (Micropterus salmoides) by base trehalose solution during repeated freeze-thaw cycles

文献类型： 外文期刊

作者： Liu, Xiaoyue 1 ; Xiong, Guangquan 1 ; Wang, Xiaohong 3 ; Shi, Liu 1 ; Jiao, Chunhai 1 ; Wu, Wenjin 1 ; Li, Xin 1 ; Wang, 1 ;

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

2.Shanghai Jiao Tong Univ, Coll Agr & Biol, Shanghai, Peoples R China

3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： Effect of base trehalose solution on quality of prepared weever during repeated freeze-thaw cycles has been studied. L* (lightness), b* (yellowness), expressible moisture and total volatile base nitrogen (TVBN) of weever sample dipped in base trehalose solution reduced comparing with the control (without treatment), while pH, a* (redness), shear force, moisture content of treated samples increased (p .05) with the increased freeze-thaw cycle. As the number of freeze-thaw cycles increased, the peak temperatures (Peak 1 T-max and Peak 2 T-max) of all samples were less than that of fresh weever. The treated samples showed larger average cell area and smaller cell space than the control (p .05). Base trehalose solution could effectively improve the water retention of fish product and restrain the degradation of protein, which might constitute an available operation in industrial fish processing. Practical applications The objective of this study was to investigate the effect of base trehalose solution on quality of prepared weever during the repeated freeze-thaw cycles. The results indicated that base trehalose solution could effectively improve the water retention of fish product and retain the degradation of protein, which might be an available operation in industrial fish processing. Therefore, this work could lead the processing of prepared aquatic products industrially and provide theoretical fundament for the development of new cryoprotectants of protein-based food.

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