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Effects of four multi-compound freezing medium on the quality of red drum (Sciaenops ocellatus) during frozen storage |
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| Authors: | Xi Zhao Hongyue Li Fangchao Cui Jinxiang Wang Shumin Yi Hongbo Mi Yanfang Lv Xuepeng Li Jianrong Li |
| Affiliation: | 1. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 China;2. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 ChinaXi Zhao and Hongyue Li should be considered Co-first author.
Contribution: Data curation (equal), Formal analysis (equal), ?Investigation (equal), Software (equal);3. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 China Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal), Software (equal);4. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 China Contribution: Formal analysis (equal), Methodology (equal), Supervision (equal);5. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 China Contribution: Methodology (equal), Software (equal), Supervision (equal);6. College of Food Science and Technology, National R & D Branch Centre for Surimi and Surimi Products Processing, Bohai University, Jinzhou, 121013 China Contribution: Project administration (equal), Supervision (equal), Validation (equal) |
| 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 (Tmax1 and Tmax2), total sulfhydryl content, Ca2+-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. |
| Keywords: | freezing medium frozen storage immersion freezing quality red drum |
