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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Published in:Foods
Main Authors: Wenxuan Wang, Wenzheng Li, Ying Bu, Xuepeng Li, Wenhui Zhu
Format: Text
Language:English
Published: Multidisciplinary Digital Publishing Institute 2023
Subjects:
Online Access:https://doi.org/10.3390/foods12152887
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spelling 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
collection MDPI Open Access Publishing
op_collection_id 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
container_volume 12
container_issue 15
container_start_page 2887
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