Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail

BAI Wenlu; ZHANG Wenhai; JIAO Xidong; YAN Bowen; ZHANG Nana; YE Weijian; CHEN Jiangping; HUANG Jianlian; FAN Daming

doi:10.13386/j.issn1002-0306.2022030384

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 98-106. > DOI: 10.13386/j.issn1002-0306.2022030384

BAI Wenlu, ZHANG Wenhai, JIAO Xidong, et al. Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail[J]. Science and Technology of Food Industry, 2023, 44(2): 98−106. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030384.

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Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail

BAI Wenlu^{1, 2,},
ZHANG Wenhai^{3, 4, 5},
JIAO Xidong^{1, 2},
YAN Bowen^{1, 2},
ZHANG Nana^{1, 2},
YE Weijian^{3, 4, 5},
CHEN Jiangping^{3, 4, 5},
HUANG Jianlian^{3, 4, 5},
FAN Daming^{1, 2, 3, ,}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3.
Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
4.
Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
5.
Fujian Anjoy Food Share Co., Ltd., Xiamen 361022, China

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Received Date: March 30, 2022
Available Online: November 15, 2022

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Abstract

Abstract

To study the changes of hairtail meat and its surimi under different frozen conditions. Fresh hairtails were stored at −7, −13, −18 and −23 ℃ for 15~120 d, respectively. And the physicochemical properties (carbonyl group, sulfhydryl group, Ca²⁺-ATPase activity, TBARS) of fish meat and the gel properties (color, gel strength, water holding capacity, microstructure) of surimi were determined at different stages. The results showed that with the extension of frozen time, the carbonyl content and TBARS value increased, while sulfhydryl content and Ca²⁺-ATPase activity decreased. For surimi gel, the color gradually deteriorated, and the water retention capacity gradually decreased. The lower frozen temperature, the smaller changes in each group. No spoilage occurred in the samples except the fish meat whose TBARS value was greater than 0.58 mg MDA/kg after being frozen at −7 ℃ for 60 d. After 120 d, the gel strength of surimi in four temperature groups decreased by 72.33%, 54.13%, 39.17% and 29.31%, respectively. SEM showed that the surimi had better three-dimensional network structure at lower frozen temperature. In conclusion, longer frozen time reduced the quality of hairtail meat and the gel properties of surimi, while lower temperature could inhibit the deterioration process.
- frozen storage,
- hairtail,
- fish,
- surimi,
- gel

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References (42)

References

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