Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics
The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investi...
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ftmdpi:oai:mdpi.com:/2304-8158/12/15/2887/ 2023-08-20T04:05:19+02:00 Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics Wenxuan Wang Wenzheng Li Ying Bu Xuepeng Li Wenhui Zhu agris 2023-07-29 application/pdf https://doi.org/10.3390/foods12152887 EN eng Multidisciplinary Digital Publishing Institute Food Analytical Methods https://dx.doi.org/10.3390/foods12152887 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 12; Issue 15; Pages: 2887 salmon fillets magnetic nanoparticles (MNPs) freezing–thawing methods thermal characteristics protein oxidation Text 2023 ftmdpi https://doi.org/10.3390/foods12152887 2023-08-01T11:04:18Z The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investigated. Results have shown that NNMT raises Tg (glass transition temperature) and Tmax (transition temperature), thus improving the storage stability of salmon fillets. MNPs-assisted freezing and thawing treatment, especially NNMT treatment, significantly improved the water holding capacity, texture, color, and other quality characteristics of salmon fillets. In addition, the lipid and protein oxidation degrees of the NNMT treatment were the lowest, while the myofibrillar protein solubility of NNMT was the highest (87.28%). This study demonstrated that NNMT has minimal impact on the freezing–thawing quality of salmon fillets, making it a more suitable option for the preservation of aquatic foods. Text Atlantic salmon MDPI Open Access Publishing Foods 12 15 2887 |
institution |
Open Polar |
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MDPI Open Access Publishing |
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ftmdpi |
language |
English |
topic |
salmon fillets magnetic nanoparticles (MNPs) freezing–thawing methods thermal characteristics protein oxidation |
spellingShingle |
salmon fillets magnetic nanoparticles (MNPs) freezing–thawing methods thermal characteristics protein oxidation Wenxuan Wang Wenzheng Li Ying Bu Xuepeng Li Wenhui Zhu Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
topic_facet |
salmon fillets magnetic nanoparticles (MNPs) freezing–thawing methods thermal characteristics protein oxidation |
description |
The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investigated. Results have shown that NNMT raises Tg (glass transition temperature) and Tmax (transition temperature), thus improving the storage stability of salmon fillets. MNPs-assisted freezing and thawing treatment, especially NNMT treatment, significantly improved the water holding capacity, texture, color, and other quality characteristics of salmon fillets. In addition, the lipid and protein oxidation degrees of the NNMT treatment were the lowest, while the myofibrillar protein solubility of NNMT was the highest (87.28%). This study demonstrated that NNMT has minimal impact on the freezing–thawing quality of salmon fillets, making it a more suitable option for the preservation of aquatic foods. |
format |
Text |
author |
Wenxuan Wang Wenzheng Li Ying Bu Xuepeng Li Wenhui Zhu |
author_facet |
Wenxuan Wang Wenzheng Li Ying Bu Xuepeng Li Wenhui Zhu |
author_sort |
Wenxuan Wang |
title |
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
title_short |
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
title_full |
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
title_fullStr |
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
title_full_unstemmed |
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics |
title_sort |
nano freezing–thawing of atlantic salmon fillets: impact on thermodynamic and quality characteristics |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://doi.org/10.3390/foods12152887 |
op_coverage |
agris |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Foods; Volume 12; Issue 15; Pages: 2887 |
op_relation |
Food Analytical Methods https://dx.doi.org/10.3390/foods12152887 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods12152887 |
container_title |
Foods |
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12 |
container_issue |
15 |
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2887 |
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1774715818256367616 |