Effects of immersion freezing with coolant on the quality of grouper (female Epinephelus fuscoguttatus x male Epinephelus lanceolatus) during frozen storage
文献类型： 外文期刊
作者： Wang, Yueqi 1 ; Zhang, Tao 1 ; Chen, Qian 1 ; Wu, Yanyan 1 ; Cai, Qiuxing 3 ; Zhao, Yongqiang 1 ; Cen, Jianwei 1 ; Wei, Y 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs Peoples Republ China, Guangzhou 510300, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
3.Beibu Gulf Univ, Guangxi Coll & Univ Key Lab Dev & High Value Util, Coll Food Engn, Qinzhou, Peoples R China
关键词： female epinephelus fuscoguttatus x male epinephelus lanceolatus; immersion freezing; air freezing; preservation; quality
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2021 年 19 卷 1 期
页码：
收录情况： SCI
摘要： In this study, we evaluated the effects of immersion freezing (IF) with coolant and air freezing (AF) techniques with different storage temperature (-18 degrees C and -30 degrees C) on the quality of groupers following frozen storage. Water loss rate, total volatile basic nitrogen, and the K-value, were positively correlated with storage time. The pH first decreased and then increased. Destruction of the muscle fiber structure led to changes in grouper texture characteristics including hardness, cohesiveness, springiness, and chewiness. IF-30 degrees C samples retained the highest quality after frozen storage, followed by IF-18 degrees C samples and AF-18 degrees C samples. Immersion freezing limited protein denaturation, decreased water loss, and contributed to the formation of uniformly distributed ice crystals, decreasing microstructure damage. Immersion freezing is a promising technique for preserving the quality of groupers, and the immersion coolant (propylene glycol, oligosaccharides and salts) used in this study has potential applications in the grouper processing industry.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
-
Spatial-temporal distribution of resources and the relationship between environmental factors of Portulus trituberculus in the Yangtze River Estuary
作者：Yang, Zuchang;Feng, Guangpeng;Yang, Gang;Zhang, Tao;Zhao, Feng;Geng, Zhi;Li, Xia;Tan, Qingyuan;Yang, Zuchang;Feng, Guangpeng;Shao, Jian
关键词：Yangtze River Estuary; Portunus trituberculatu s; Spatial-temporal distribution; Environmental factors
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
