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Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles

2022; Elsevier BV; Volume: 404; Linguagem: Inglês

10.1016/j.foodchem.2022.134530

1873-7072

Hongyue Li, Lei Wang, Jinxiang Wang, Xuepeng Li, Jianrong Li, Fangchao Cui, Shumin Yi, Yongxia Xu, Wenhui Zhu, Hongbo Mi,

Aquaculture Nutrition and Growth

Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing (UIF) technology on the changes in the quality of large yellow croaker (Pseudosciaena crocea) subjected to 0 to 5 freeze-thaw cycles were investigated. The results showed that the quality deterioration inevitably occurred after repeated freeze-thaw cycles. However, UIF significantly delayed the changes in the water holding capacity (WHC), immobilized water content, color and texture properties of fish. Compared to the control group (air freezing, AF), the thawing loss in the UIF group was reduced by 1.09 % to 4.54 % (P < 0.05), the centrifuging loss was reduced by 0.39 % to 1.86 % (P < 0.05), the migration of immobilized water content was reduced by 4 % to 5 % (P < 0.05). Moreover, SEM and LM images illustrated that the microstructures of muscle tissue in UIF group were more uniform and denser than that of the AF group after freeze-thaw cycles, and that the ice crystal size from UIF group were smaller and more regular than that of AF group. Furthermore, UIF did not caused more excessive protein oxidation of myofibrillary protein, but significantly delayed the lipid oxidation of fish muscle. The results indicated that UIF technology effectively inhibits the deterioration of fish quality affected by multiple freeze-thaw cycles, thus providing a reference for controlling the deterioration of aquatic products due to temperature fluctuations in the industry.