Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi

YU Luhan; CHEN Xu; WU Jinhong; ZHANG Fang; HUANG Jianlian; WANG Shaoyun

doi:10.13386/j.issn1002-0306.2021080165

Volume 43 Issue 7

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(7): 352-360. > DOI: 10.13386/j.issn1002-0306.2021080165

YU Luhan, CHEN Xu, WU Jinhong, et al. Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi[J]. Science and Technology of Food Industry, 2022, 43(7): 352−360. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080165.

Citation:

PDF (2715 KB)

Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi

YU Luhan^{1, 2,},
CHEN Xu¹,
WU Jinhong³,
ZHANG Fang¹,
HUANG Jianlian^{2, 4},
WANG Shaoyun^1, ,

1.
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
2.
Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen 361022, China
3.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200204, China
4.
Fujian Anjoy Food Co., Ltd., Xiamen 361022, China

More Information

Received Date: August 16, 2021
Available Online: February 10, 2022

Graphical Abstract

Abstract

Abstract

In order to study the effect of freeze-thaw cycle on quality of surimi under different low temperature conditions, the prepared surimi samples were divided into 3 groups and placed in the refrigerator at 4, −18, −35 ℃, respectively. Five repeated freeze-thaw cycles were simulated. Different indexes, such as rheological characteristics, gel properties, water changes (low field nuclear magnetic resonance (LF-NMR), freezing loss, thawing loss, cooking loss rate, water holding capacity (WHC)), texture characteristic, were analyzed, which also combined with the microstructure observation, so as to assess storage temperature influence on the quality of minced fish during freeze-thaw cycles comprehensively. The results showed that the storage temperature and freezing-thawing cycle were important factors affecting the quality of surimi. The lower the storage temperature was, the less the quality of surimi changed. With the increase of the freezing-thawing cycle, the viscosity of surimi gel decreased, G' and G" decreased, and tanδ increased, and the hardness, chewiness, gel strength decreased first and then increased. The freezing loss and thawing loss were 2.18% and 22.87%, 2.38% and 10.20% at −18 ℃ and −35 ℃ for 5 cycles, respectively. The WHC of surimi decreased from 80.04% to 73.51% and 75.33%, respectively. The results of this study can provide theoretical reference for quality maintenance of surimi and its gel during circulation.
- surimi,
- gel,
- storage,
- freeze-thaw cycles,
- physical and chemical quality

FullText(HTML)

References (50)

References

[1]	ZHANG L T, LI Q, SHI J, et al. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions[J]. Food Hydrocolloids,2018,75:116−124. doi: 10.1016/j.foodhyd.2017.09.007
[2]	DU X, DENG S, CHANG P, et al. Quality deterior ation mechanism and control technology of freezing surimi[J]. Science & Technology of Food Industry,2018,39(16):306−312.
[3]	SHI L, WANG X F, CHANG T, et al. Effects of vegetable oils on gel properties of surimi gels[J]. LWT-Food Science and Technology,2014,57(2):586−593. doi: 10.1016/j.lwt.2014.02.003
[4]	ZHOU F, WANG X C. Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by-product in freeze-thaw cycles[J]. Journal of Food Processing and Preservation,2021,45(5):1−10.
[5]	TANG S W, FENG G X, CUI W X, et al. Effect of α-tocopherol on the physicochemical properties of sturgeon surimi during frozen storage[J]. Molecules,2019,24(4):1−13.
[6]	BUENO M, RESCONI V C, CAMPO M M, et al. Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb[J]. Food Research International,2013,54(1):772−780. doi: 10.1016/j.foodres.2013.08.003
[7]	YU L H, CHEN X, CAI X X, et al. Research progress of change rules in freezing denaturation of surimi protein and its regulatory methods[J]. Food & Machinery,2020,36(8):1−8.
[8]	AN Y Q, YOU J, XIONG S B, et al. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)[J]. Food Chemistry,2018,257:216−222. doi: 10.1016/j.foodchem.2018.02.140
[9]	ZHAO Y, CHEN Z G, WU T. Cryogelation of alginate improved the freeze-thaw stability of oil-in-water emulsions[J]. Carbohydrate Polymers,2018,198:26−33. doi: 10.1016/j.carbpol.2018.06.013
[10]	WALAYAT N, XIONG Z, XIONG H, et al. Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage[J]. International Journal of Biological Macromolecules,2020,158:865−874. doi: 10.1016/j.ijbiomac.2020.04.093
[11]	CHEN X, WU J H, CAI X X, et al. Production, structure-function relationships, mechanisms, and applications of antifreeze peptides[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(1):542−562. doi: 10.1111/1541-4337.12655
[12]	ZHU Z W, ZHOU Q Y, SUN D W. Measuring and controlling ice crystallization in frozen foods: A review of recent developments[J]. Trends in Food Science & Technology,2019,90:13−25.
[13]	TAN M T, XIE J. Exploring the effect of dehydration on water migrating property and protein changes of large yellow croaker (Pseudosciaena crocea) during frozen storage[J]. Foods,2021,10(4):1−14.
[14]	LIU X, PENG H, LI Y, et al. Effect of storage temperature on protein characteristics and sensory quality of frozen catfish fi-llets[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(1):141−147.
[15]	EGELANDSDAL B, ABIE S M, BJARNADOTTIR S, et al. Detectability of the degree of freeze damage in meat analytic-tool depends on selection[J]. Meat Science,2019,152:8−19. doi: 10.1016/j.meatsci.2019.02.002
[16]	ZHANG B, MAO J L, YAO H, et al. Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate[J]. Food Research International,2020,137:1−8.
[17]	GAO X, XIE Y R, YIN T, et al. Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents[J]. Ultrasonics Sonochemistry,2021,70:1−8.
[18]	ZHOU Y G, LIU J J H, KANG Y, et al. Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage[J]. Food Research International,2021,145:1−13.
[19]	WU X, SUN W, YANG H, et al. Effect of repeated freeze-thaw cycles on quality properties of frozen surimis of grass carp and common carp[J]. Food Science,2012,33(20):323−327.
[20]	WANG L, ZHANG M, BHANDARI B, et al. Investigation on fish surimi gel as promising food material for 3D printing[J]. Journal of Food Engineering,2018,220:101−108. doi: 10.1016/j.jfoodeng.2017.02.029
[21]	LIU H, CHEN X, SONG L, et al. Effect of different thawing methods on freshness and quality of Scomber japonicus[J]. Food Science,2016,37(10):259−265.
[22]	YANG Z, WANG W, WANG H Y, et al. Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn odon idellus)[J]. Food Chemistry,2014,145:212−219. doi: 10.1016/j.foodchem.2013.08.040
[23]	CAO H W, FAN D M, JIAO X D, et al. Effects of microwave combined with conduction heating on surimi quality and morphology[J]. Journal of Food Engineering,2018,228:1−11. doi: 10.1016/j.jfoodeng.2018.01.021
[24]	LIU Y, TIAN M, LI X, et al. Effects of silver carp hydrolysate on quality and in vitro protein digestibility of freeze-thawed surimi products[J]. Food and Machinery,2018,34(10):118−123.
[25]	YU Y, YI S, XU Y, et al. Gel properties of mixed surimi from silver carp and Nemipterus virgatus[J]. Food Science,2016,37(5):17−22.
[26]	SWEENEY M, CAMPBELL L, HANSON J, et al. Characterizing the feasibility of processing wet granular materials to improve rheology for 3D printing[J]. Journal of Materials Science,2017,52(22):13040−13053. doi: 10.1007/s10853-017-1404-z
[27]	CHEN H Z, ZHANG M, YANG C H. Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics[J]. Journal of Food Engineering,2021,292:1−9.
[28]	TASKAYA L, CHEN Y C, JACZYNSKI J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation[J]. LWT-Food Science and Technology,2010,43(3):401−408. doi: 10.1016/j.lwt.2009.08.021
[29]	ZHANG T, XUE Y, LI Z, et al. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ℃) treatment[J]. Food Hydrocolloids,2015,43:125−131. doi: 10.1016/j.foodhyd.2014.05.008
[30]	ZHUANG X, ZHANG W, LIU R, et al. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber[J]. Food Research International,2017,100:586−594. doi: 10.1016/j.foodres.2017.07.063
[31]	PEREZ-MATEOS M, SOLAS T, MONTERO P. Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels[J]. Food Hydrocolloids,2002,16(3):225−233. doi: 10.1016/S0268-005X(01)00086-8
[32]	YUE K, HUANG Y, ZHANG Y, et al. The changes of rheological properties and gel structures of sea bass surimi during fro-zen storage[J]. Science & Technology of Food Industry,2016,37(8):330−334.
[33]	KAEWUDOM P, BENJAKUL S, KIJROONGROJANA K. Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase[J]. Food Bioscience,2013,1:39−47. doi: 10.1016/j.fbio.2013.03.001
[34]	YANG R, XU A Q, CHEN Y T, et al. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel[J]. Journal of Texture Studies,2020,51(6):968−978. doi: 10.1111/jtxs.12556
[35]	LI F F, WANG B, KONG B H, et al. Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles[J]. Food Hydrocolloids,2019,97:1−8.
[36]	CHEN X, SHI X D, CAI X X, et al. Ice-binding proteins: A remarkable ice crystal regulator for frozen foods[J]. Critical Reviews in Food Science and Nutrition,2020:1−14.
[37]	MULOT V, BENKHELIFA H, PATHIER D, et al. Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions[J]. International Journal of Refrigeration-Revue Internationale Du Froid,2019,103:329−338. doi: 10.1016/j.ijrefrig.2019.02.032
[38]	LI D P, JIA S L, ZHANG L T, et al. Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)[J]. Journal of Food Engineering,2017,212:226−233. doi: 10.1016/j.jfoodeng.2017.06.003
[39]	CHEN Z B, ZHU Z W, SUN D W. Effects of air content in radish tissue pores on freezing efficiency during ultrasound assisted immersion freezing[J]. Modern Food Science and Technology,2017,33(7):172−179.
[40]	YI S M, LI Q, QIAO C P, et al. Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix[J]. Food Hydrocolloids,2020,106:1−11.
[41]	YANG W G, ZHANG W, WANG X, et al. Effect of salt solution rinse on properties of hairtail surimi gel by low-field nuclear magnetic resonance[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(7):263−269.
[42]	ZHANG B, ZHAO J L, CHEN S J, et al. Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations[J]. International Journal of Refrigeration-Revue Internationale Du Froid,2019,99:176−185. doi: 10.1016/j.ijrefrig.2018.11.015
[43]	LEYGONIE C, BRITZ T J, HOFFMAN L C. Impact of freezing and thawing on the quality of meat: Review[J]. Meat Science,2012,91(2):93−98. doi: 10.1016/j.meatsci.2012.01.013
[44]	SUN W Q, WU X, YANG H, et al. Changes of silver carp surimi quality under different low temperature storage conditions[J]. Hubei Agricultural Sciences,2013(16):3959−3962.
[45]	WALAYAT N, XIONG Z, XIONG H, et al. The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus[J]. Food Hydrocolloids,2020,105:1−11.
[46]	WANG B, LI F F, PAN N, et al. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles[J]. Meat Science,2021,172:1−9.
[47]	CUI X Y, ZHAO X Q, LIU C Y, et al. Research progress on the effect of ice crystal morphology repeated freeze-thaw meat system[J/OL]. Food Science: 1−13[2021-08-27]. http://kns.cnki.net/kcms/detail/11.2206.TS.20210816.1513.080.html.
[48]	CHEN Q M, ZHANG Y C, GUO Y H, et al. Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy[J]. Journal of Food Engineering,2020,266:1−7.
[49]	WANG K Y, WANG R H, LI Y J, et al. Effects of α-tocopherol and vacuum packaging on the quality of sturgeon surimi incorporated with chicken meat during frozen storage[J]. Food Science,2021,42(11):195−204.
[50]	CAI L, DAI Y, CAO M. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets[J]. LWT,2020,128:1−9.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	滕薇，刘树滔，吴金鸿，张勇. 透明质酸的制备、功能特性及其调节肠道健康的研究进展. 中国食品学报. 2024(07): 401-413 .
2.	廖曦，刘雨薇，冯金华，李卡. 透明质酸水凝胶在医用导管表面改性的应用进展. 中国医疗器械杂志. 2023(02): 173-177 .
3.	张泽华，刘志林，陈晨. 超小分子透明质酸功效性能测试. 日用化学品科学. 2023(05): 29-34 .
4.	滕薇，刘俊辉，吴金鸿，刘树滔. 酶解—膜分离耦合连续制备抗氧化性小分子透明质酸. 食品与机械. 2023(12): 162-170 .
5.	李慧凝，张京良，杨艮，江晓路. 酶法制备透明质酸寡糖及其透皮吸收活性研究. 食品工业科技. 2022(06): 77-82 . 本站查看
6.	石晶，冯云，包杰，樊建茹，徐桂云，范金石. 天然生物质材料的制备、性质与应用（Ⅲ）——医护两用的糖胺聚糖：透明质酸. 日用化学工业. 2022(03): 237-244 .
7.	郑博文，王斌雅，肖婉玲，孙亚娟，赵炳天，杨成. 基于蛋白质组学的透明质酸寡聚糖抗炎活性研究及验证. 食品与发酵工业. 2022(14): 33-38 .
8.	张洛瑜，崔云前，郝晨晓，李雅晖. 透明质酸啤酒的研究概况. 食品科技. 2022(08): 43-46 .