Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage
Abstract Taking air freezing (AF) as the reference, the effects of four types of multi‐compound freezing medium for cryogenic liquid quick‐freezing (immersion freezing, IF) on the freezing rate, quality and myofibrillar protein (MP) denaturation of red drum ( Sciaenops ocellatus ) fillets during fro...
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crwiley:10.1111/ijfs.15771 2024-06-02T08:13:46+00:00 Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage Zhao, Xi Li, Hongyue Cui, Fangchao Wang, Jinxiang Yi, Shumin Mi, Hongbo Lv, Yanfang Li, Xuepeng Li, Jianrong National Key Research and Development Program of China 2022 http://dx.doi.org/10.1111/ijfs.15771 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15771 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15771 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 57, issue 7, page 4400-4410 ISSN 0950-5423 1365-2621 journal-article 2022 crwiley https://doi.org/10.1111/ijfs.15771 2024-05-03T10:50:29Z Abstract Taking air freezing (AF) as the reference, the effects of four types of multi‐compound freezing medium for cryogenic liquid quick‐freezing (immersion freezing, IF) on the freezing rate, quality and myofibrillar protein (MP) denaturation of red drum ( Sciaenops ocellatus ) fillets during frozen storage (−18°C) from days 0 to 90 were studied. Samples were gathered on days 0, 15, 30, 45, 60 and 90 for analysis. The results showed that IF groups (IF‐1: 20% ethanol, 30% propylene glycol, 10% sodium chloride aqueous solution; IF‐2: 20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution; IF‐3: 20% ethanol, 20% propylene glycol, 10% polyethylene glycol, 10% sodium chloride aqueous solution; IF‐4: 20% ethanol, 20% propylene glycol, 5% glycerol, 5% polyethylene glycol, 10% sodium chloride aqueous solution) significantly shortened the time to cross the formation zone of maximum ice crystals while the freezing rate was 6.13 times higher than the AF group after adding 30% propylene glycol as the freezing medium. Furthermore, compared with the AF group, the IF groups significantly reduced losses in the water‐holding capacity, the myofibrillar fragmentation index, microstructure damage, texture characteristics, drip loss and water migration ( P < 0.05). In addition, the MP of IF groups had higher maximum transition temperatures ( T max 1 and T max 2 ), total sulfhydryl content, Ca 2+ ‐ATPase activity and relative α‐helix content compared with the AF group. In conclusion, IF could significantly increase the freezing rate of red drum fillets, and slow down quality deterioration and denaturation of MP during frozen storage for 90 days (−18°C). In particular, IF‐2 (20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution) was found to be more suitable for the immersion freezing of marine fish among the four multi‐compound freezing medium. Article in Journal/Newspaper Red drum Sciaenops ocellatus Wiley Online Library International Journal of Food Science & Technology 57 7 4400 4410 |
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Wiley Online Library |
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English |
description |
Abstract Taking air freezing (AF) as the reference, the effects of four types of multi‐compound freezing medium for cryogenic liquid quick‐freezing (immersion freezing, IF) on the freezing rate, quality and myofibrillar protein (MP) denaturation of red drum ( Sciaenops ocellatus ) fillets during frozen storage (−18°C) from days 0 to 90 were studied. Samples were gathered on days 0, 15, 30, 45, 60 and 90 for analysis. The results showed that IF groups (IF‐1: 20% ethanol, 30% propylene glycol, 10% sodium chloride aqueous solution; IF‐2: 20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution; IF‐3: 20% ethanol, 20% propylene glycol, 10% polyethylene glycol, 10% sodium chloride aqueous solution; IF‐4: 20% ethanol, 20% propylene glycol, 5% glycerol, 5% polyethylene glycol, 10% sodium chloride aqueous solution) significantly shortened the time to cross the formation zone of maximum ice crystals while the freezing rate was 6.13 times higher than the AF group after adding 30% propylene glycol as the freezing medium. Furthermore, compared with the AF group, the IF groups significantly reduced losses in the water‐holding capacity, the myofibrillar fragmentation index, microstructure damage, texture characteristics, drip loss and water migration ( P < 0.05). In addition, the MP of IF groups had higher maximum transition temperatures ( T max 1 and T max 2 ), total sulfhydryl content, Ca 2+ ‐ATPase activity and relative α‐helix content compared with the AF group. In conclusion, IF could significantly increase the freezing rate of red drum fillets, and slow down quality deterioration and denaturation of MP during frozen storage for 90 days (−18°C). In particular, IF‐2 (20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution) was found to be more suitable for the immersion freezing of marine fish among the four multi‐compound freezing medium. |
author2 |
National Key Research and Development Program of China |
format |
Article in Journal/Newspaper |
author |
Zhao, Xi Li, Hongyue Cui, Fangchao Wang, Jinxiang Yi, Shumin Mi, Hongbo Lv, Yanfang Li, Xuepeng Li, Jianrong |
spellingShingle |
Zhao, Xi Li, Hongyue Cui, Fangchao Wang, Jinxiang Yi, Shumin Mi, Hongbo Lv, Yanfang Li, Xuepeng Li, Jianrong Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
author_facet |
Zhao, Xi Li, Hongyue Cui, Fangchao Wang, Jinxiang Yi, Shumin Mi, Hongbo Lv, Yanfang Li, Xuepeng Li, Jianrong |
author_sort |
Zhao, Xi |
title |
Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
title_short |
Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
title_full |
Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
title_fullStr |
Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
title_full_unstemmed |
Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage |
title_sort |
effects of four multi‐compound freezing medium on the quality of red drum ( sciaenops ocellatus) during frozen storage |
publisher |
Wiley |
publishDate |
2022 |
url |
http://dx.doi.org/10.1111/ijfs.15771 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15771 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15771 |
genre |
Red drum Sciaenops ocellatus |
genre_facet |
Red drum Sciaenops ocellatus |
op_source |
International Journal of Food Science & Technology volume 57, issue 7, page 4400-4410 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/ijfs.15771 |
container_title |
International Journal of Food Science & Technology |
container_volume |
57 |
container_issue |
7 |
container_start_page |
4400 |
op_container_end_page |
4410 |
_version_ |
1800737368159813632 |