Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis
文献类型： 外文期刊
作者： Wu, Qingqing 1 ; Xiang, Huan 1 ; Hao, Shuxian 1 ; Cen, Jianwei 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Huang, Hui 1 ; Wei, Ya 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
关键词： Starching tilapia fillets; Frozen storage; Quality characteristic; Protein characterization; Microstructure; Quality
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 487 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the changes in quality and correlation between basic quality characteristics, protein properties, and microstructure of starching tilapia fillets during frozen storage. During the frozen storage of starching fish fillets, ice crystal formation and protein oxidative denaturation synergistically compromise product quality. These processes destabilize the myofibrillar protein structure, the alpha-helix content decreased 0.63-fold with a concurrent 1.18-fold rise in random coil, diminish color and texture stability, and induce water state transitions from bound and immobile to free water, ultimately resulting in fish quality deterioration. Correlation analysis demonstrated statistically significant relationships (r >= 0.4, p < 0.05) between the basic quality characteristics of fish fillets and their protein properties. In contrast, the microstructural parameters showed no significant correlations (r < 0.2, p >= 0.05) with quality attributes. This study provides data support and a theoretical reference for the quality regulation and evaluation of starching tilapia fillets during transportation and frozen storage.
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