Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen storage
文献类型： 外文期刊
作者： Shi, Liu 1 ; Yin, Tao 2 ; Wang, Lan 1 ; Xiong, Guangquan 1 ; Gao, Ruichang 3 ; Ding, Anzi 1 ; Li, Xin 1 ; Wu, Wenjin 1 ; Qia 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Farm Prod Proc Res Subctr, Hubei Innovat Ctr Agr Sci & Technol, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
关键词： Catfish; Pre-chilling time; Rigor mortis; Freshness; Quality deterioration
期刊名称：INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID （ 影响因子：3.629； 五年影响因子：3.853 ）
ISSN： 0140-7007
年卷期： 2020 年 115 卷
页码：
收录情况： SCI
摘要： The objective of this study was to investigate pre-chilling time (1, 8 and 24 h) on the changes of channel catfish's physicochemical properties during frozen storage (1, 4, 8, 12 and 24 weeks). During the pre-chilling process, onset and full rigor mortis of the catfish were reached at 1 h and 8 h post mortem. Light microscopy observation showed that gaps among the muscle cells of the catfish increased gradually with the pre-chilling time. Shear force of the catfish fillet with 1 h of pre-chilling (P1 fillet) continuously declined (P < 0.05) during the frozen storage, while shear forces of the catfish fillet with 8 and 24 h of pre-chilling (P8 and P24 fillet) increased with the storage duration up to 8 weeks and then decreased (P < 0.05). With the storage duration increasing, whiteness, expressible moisture and pH of all the fillet samples climbed up and then declined, while contents of TVB-N (total volatile nitrogen) and TBA (thiobarbituric acid) continuously increased (P < 0.05). As for the P1, P8 and P24 fillets, the maximum whiteness values were obtained after storing for 8, 8 and 4 weeks, respectively, and expressible moisture values for 12, 12 and 8 weeks, respectively. Under the same storage duration, P8 fillet showed the relatively higher shear force and lower expressible moisture; TVB-N and TBA contents were significantly higher for the fillets subjected to longer pre-chilling time. (C) 2020 Elsevier Ltd and IIR. All rights reserved.
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