Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage
文献类型： 外文期刊
作者： Shi, Liu 1 ; Yin, Tao 2 ; Xiong, Guangquan 1 ; Ding, Anzi 1 ; Li, Xin 1 ; Wu, Wenjin 1 ; Qiao, Yu 1 ; Liao, Li 1 ; Wang, Jun 1 ;
作者机构： 1.Hubei Acad Agr Sci, Farm Prod Proc Res Sub Ctr, Inst Agr Prod Proc & Nucl Agr Technol, Hubei Innovat Ctr Agr Sci & Technol, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： Catfish; Pre-chilling time; Microstructure; Freshness; Quality deterioration
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： 2020 年 130 卷
页码：
收录情况： SCI
摘要： The objective this research was to investigate pre-chilling time (1, 4, 8 and 24 h) on the histomorphology and physicochemical properties of catfish fillets during frozen storage (1, 4, 12 and 24 weeks). With the extended pre-chilling (4 degrees C) and frozen storage (-18 degrees C) time, cells of catfish fillet were gradually dissociated in three aspects: size change, dispersion and breakage by ice crystals. Catfish fillets pre-chilled for 24 h or stored for more than 12 weeks showed apparent higher cell structure damage than other treated groups. The Magnetic resonance imaging (MRI) results showed that the activity of hydrogen protons was progressively enhanced with the storage time up to the 4 weeks and then decreased. With the increasing frozen storage period, pH of catfish samples were transferred from weakly alkali to weakly acid, shear force and whiteness of frozen channel catfish fillets was progressively decreased (P < 0.05), while the total volatile base-nitrogen (TVB-N), K value, expressible moisture and thiobarbituric acid-reactivate substance (TBARS) contents were increased (P < 0.05). Therefore, the maximum pre-chilling time and shelf-life of frozen catfish fillets should be recommended as 8 h and 12 weeks, respectively. This research provided theoretical support for aquatic processing industrially.
- 相关文献
作者其他论文 更多>>
-
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
作者：Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Guo, Yu
关键词：High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity
-
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
作者：Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Li, Chuan;Zhou, Mingzhu;Tan, Hongyuan
关键词：Ultra -high pressure pretreatment; Fish curing processing; Microorganism; Cathepsin; Metabolism; Volatile and non-volatile compounds
-
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
作者：Liu, Dongyin;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Yu, Qiao;Liu, Dongyin;Li, Chuan;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu
关键词：Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish
-
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
作者：Li, Yali;Wangjiang, Tianqi;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Xiong, Guangquan;Wang, Lan;Li, Yali;Sun, Zhida;Wangjiang, Tianqi
关键词：Aeromonas veronii; Bacillus subtilis; Lipopeptides; Inhibition mechanism; Spoil potential; Channel catfish
-
The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation
作者：Guo, Xiaojia;Liu, Shujin;Yang, Lanyan;Zhao, Chaoguang;Shi, Liu;Xiong, Guangquan;Chen, Lang;Chen, Sheng;Wu, Wenjin;Wang, Lan;Liu, Shujin;Yang, Lanyan
关键词：pH-sensitive carrier; Carboxymethyl starch; Fish preservation
-
Effects of transport densities on the physiological and biochemical characteristics of sturgeon ( Acipenser baerii ♀ x A. schrenckii ♂ )
作者：Bai, Chan;Wang, Zhaoding;Yu, Jigui;Wang, Juguang;Qiu, Liang;Xiong, Guangquan;Liao, Tao;Bai, Chan;Wang, Zhaoding;Yu, Jigui;Wang, Juguang;Qiu, Liang;Xiong, Guangquan;Liao, Tao;Wang, Zhaoding;Chai, Yi;Cai, Wei;Xiong, Guangquan;Liao, Tao
关键词：Sturgeon; Transport density; Transport duration; Post-transport recovery
-
Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods
作者：Ding, Anzi;Li, Jiapeng;Xiong, Guangquan;Shi, Liu;Wu, Wenjin;Wang, Lan;Zhu, Meng;Qian, Xiaoqing
关键词：Chouguiyu; Biogenic amines; Amine-producing bacterium; Orthogonal partial least squares -discriminant; analysis; High-throughput sequencing; Culture-dependent
