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Adequate pre-freezing handling slows the quality deterioration of frozen obscure pufferfish: Revealed by untargeted metabolomics

文献类型： 外文期刊

作者： Zheng, Yao 1 ; Wang, Xichang 3 ;

作者机构： 1.Minist Agr & Rural Affairs, Key Lab Ocean & Polar Fisheries, Beijing, Peoples R China

2.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Engn, Shanghai 201306, Peoples R China

关键词： Frozen quality; Untargeted metabolomics; Obscure pufferfish ( Takifugu obscurus ); Pre-freezing handling; Dorsal muscle

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： To investigate the effect of different pre-freezing handling methods on the frozen quality of farmed obscure pufferfish, live pufferfish were treated with commercial slaughter (CS), spinal cord cutting (SCC), or spinal cord cutting and precooling (SCCP) before freezing. The metabolic status was evaluated by metabolomics before freezing, and quality attributes were analyzed through the water-holding capacity and texture properties of dorsal muscle during frozen storage. The results showed that quality loss followed the order of CS > SCC > SCCP, as revealed by thawing loss, cooking loss, and springiness. A total of 654 metabolites were identified from pufferfish samples; 33 and 25 differential metabolites were screened from the SCC/CS and SCCP/CS groups, respectively. Different pre-freezing handling methods significantly affected arginine and histidine metabolism, fatty acid biosynthesis, and purine metabolism, which may inhibit protein denaturation and ice crystal growth, thereby slowing the quality degradation of frozen pufferfish.

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