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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (2923 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (42)

References

[1]	LIU J, SHAO Y, YUAN C, et al. Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 ℃[J]. International Journal of Biological Macromolecules,2021,183:2199−2204. doi: 10.1016/j.ijbiomac.2021.05.183
[2]	农业农村部渔业渔政管理局全国水产技术推广总站中国水产学会. 中国渔业统计年鉴 2021[M]. 北京: 中国农业出版社, 2021 National Aquatic Technology Extension Station of Fishery Administration of Ministry of Agriculture and Rural Affairs Chinese Aquatic Society. China fishery statistical yearbook 2021[M]. Beijing: China Agriculture Press, 2021.
[3]	KODDY J K, MIAO W, HATAB S, et al. Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus)[J]. Food Chemistry,2021,343:128418. doi: 10.1016/j.foodchem.2020.128418
[4]	王丽平. 阿魏酸-β-环糊精包合物制备及带鱼保鲜研究[D]. 杭州: 浙江大学, 2018 WANG L P. Preparation of ferulic acid-β-cyclodextrin inclusion complexes and preservation for hairtail (Trichiurus lepturus)[D]. Hangzhou: Zhejiang University, 2018.
[5]	CORONADO S A, TROUT G R, DUNSHEA F R, et al. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage[J]. Meat Science,2002,62(2):217−224. doi: 10.1016/S0309-1740(01)00249-2
[6]	LADRAT C, VERREZ-BAGNIS V. In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): Effects of cathepsins B, D and L[J]. Food Chemistry,2003,81(4):517−525. doi: 10.1016/S0308-8146(02)00481-8
[7]	TOLSTOREBROV I, EIKEVIK T M, INDERG E. The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus)[J]. International Journal of Refrigeration,2014,40:122−130. doi: 10.1016/j.ijrefrig.2013.11.014
[8]	BARRIUSO B, ICIAR ASTIASARÁN, ANSORENA D. A review of analytical methods measuring lipid oxidation status in foods: A challenging task[J]. European Food Research & Technology,2013,236(1):1−15.
[9]	栾兰兰. 冷冻带鱼冰晶生长预测模型及分形维数品质评价体系的建立[D]. 杭州: 浙江大学, 2018 LUAN L L. Establishment of prediction model for ice crystal growth and quality evaluation system based on fractal dimension of frozen hairtails (Trichiurus lepturus)[D]. Hangzhou: Zhejiang University, 2018.
[10]	张问, 杨文鸽, 陈霞霞, 等. 不同盐溶液漂洗对带鱼鱼糜凝胶强度及其挥发性风味的影响[J]. 现代食品科技,2016,32(5):219−226. [ZHANG W, YANG W G, CHEN X X, et al. Effects of washing treatments with different salt solutions on gel strength and flavor of hairtail surimi[J]. Modern Food Science and Technology,2016,32(5):219−226.
[11]	张喜才, 谢晶. 带鱼保鲜技术研究进展[J]. 食品研究与开发,2018,39(23):193−198. [ZHANG X C, XIE J. Research progress on the preservation technology and freshness evaluation index of trichiurus haumela[J]. Food Research and Development,2018,39(23):193−198. doi: 10.3969/j.issn.1005-6521.2018.23.035
[12]	何芳. 带鱼鱼肉重组制品工艺优化及其品质研究[D]. 杭州: 浙江工商大学, 2012 HE F. Hyphae differentiation and development of Streptomyces Viridoeharongenes E-219[D]. Hangzhou: Zhejiang Gongshang University, 2012
[13]	CAO H, FAN D, JIAO X, et al. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating[J]. Journal of Food Engineering,2019,248:80−88. doi: 10.1016/j.jfoodeng.2019.01.003
[14]	沈妮, 吴甜甜, 李苑, 等. 低温冷藏对带鱼肌肉蛋白的影响[J]. 渔业科学进展,2019,40(6):196−202. [SHEN N, WU T T, LI Y. et al. Effect of chilling storage on the muscle protein of hairtail[J]. Progress in Fishery Sciences,2019,40(6):196−202.
[15]	ZHAO Z, WANG Q, YAN B, et al. Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing[J]. Innovative Food Science & Emerging Technologies,2021,67:102546.
[16]	沈妮. 带鱼低温贮藏蛋白氧化、组织蛋白酶活性及鱼肉质地结构的变化规律[D]. 杭州: 浙江大学, 2019 SHEN N. Protein oxidation, cathepsins activity, texture and structure of muscle changes of hairtail during low-temperature storage[D]. Hangzhou: Zhejiang University, 2018.
[17]	国家和卫生计划生育委员会. GB 5009.181-2016 食品安全国家标准食品中丙二醛的测定[S]. 北京: 标准出版社, 2016 National Health and Family Planning Commission of PRC. GB 5009.181-2016 national standards for food safety determination of malondialdehyde in food[S]. Beijing: Standard Press, 2016
[18]	JIAO X, CAO H, FAN D, et al. Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment[J]. Food Hydrocolloids,2019,94:164−173. doi: 10.1016/j.foodhyd.2019.03.017
[19]	YAN B, JIAO X, ZHU H, et al. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism[J]. Food Hydrocolloids,2009,105:105779.
[20]	WANG Q, JIAO X, YAN B, et al. Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel[J]. Food Chemistry,2021,357:129745. doi: 10.1016/j.foodchem.2021.129745
[21]	YAN B, JIAO X, ZHU H, et al. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism[J]. Food Hydrocolloids,2021,105:105779.
[22]	CROPOTOVA J, RUSTAD T. A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods[J]. Food Chemistry,2019,297:125006. doi: 10.1016/j.foodchem.2019.125006
[23]	汪经邦, 谢晶, 刘大勇. 暗纹东方鲀低温贮藏期间水分、质地和蛋白质的变化规律[J]. 食品科学,2020,41(21):213−221. [WANG J B, XIE J, LIU D Y. Changes in water mobility, texture and protein structure in Takifugu obscurus during low temperature storage[J]. Food Science,2020,41(21):213−221. doi: 10.7506/spkx1002-6630-20191008-036
[24]	HU Y, ZHANG M, ZHAO Y, et al. Effects of different calcium salts on the physicochemical properties of sliver carp myosin[J]. Food Bioscience,2022,47:101518. doi: 10.1016/j.fbio.2021.101518
[25]	周果, 王芝妍, 陈霞霞, 等. 贮藏温度及解冻方式对鲐鱼肉蛋白生化特性的影响[J]. 中国食品学报,2016,16(7):164−169. [ZHOU G, WANG Z Y, CHEN X X, et al. Effect of storage temperature and thawing way on the biochemical properties of protein from Pneumatophorus japonicus[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(7):164−169.
[26]	WEI H, TIAN Y, YAMASHITA T, et al. Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle[J]. Food Chemistry,2020,319:126559. doi: 10.1016/j.foodchem.2020.126559
[27]	ZHANG B, QI X E, MAO J L, et al. Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation[J]. LWT,2020,127:109393. doi: 10.1016/j.lwt.2020.109393
[28]	石钢鹏, 阙凤, 高天麒, 等. 速冻方式对冷冻贮藏中大口黑鲈鱼肉蛋白质特性的影响[J]. 食品工业科技,2021,42(20):309−319. [SHI G P, QUE F, GAO T Q, et al. Effects of different quick-freezing methods on protein properties of largemouth bass (Lateolabrax japonicus)[J]. Science and Technology of Food Industry,2021,42(20):309−319.
[29]	WANG F, LIANG R, ZHANG Y, et al. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls[J]. Meat Science,2021,171:108292. doi: 10.1016/j.meatsci.2020.108292
[30]	JAMRÓZ E, KULAWIK P, TKACZEWSKA J, et al. The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at −18 ℃[J]. Food Chemistry,2021,338:127867. doi: 10.1016/j.foodchem.2020.127867
[31]	LI F, ZHONG Q, KONG B, et al. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage[J]. Food Research International,2020,133:109142. doi: 10.1016/j.foodres.2020.109142
[32]	KE P, J CERVANTES E, ROBLES-MARTINEZ C. Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation spectrophotometric method[J]. Journal of the Science of Food and Agriculture,1984,35:1248−1254. doi: 10.1002/jsfa.2740351117
[33]	汪经邦, 李沛昀, 谢晶, 等. 不同贮藏温度对暗纹东方鲀水分迁移、质构和色泽的影响及其货架期预测[J]. 食品与发酵工业,2020,46(6):73−81. [WANG J B, LI P Y, XIE J, et al. Effects of different temperatures on moisture migration, texture and color of Takifugu obscures during storage and the prediction of shelf-life[J]. Food and Fermentation Industries,2020,46(6):73−81. doi: 10.13995/j.cnki.11-1802/ts.022518
[34]	NIKOO M, BENJAKUL S, YASEMI M, et al. Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion[J]. LWT,2019,108:120−128. doi: 10.1016/j.lwt.2019.03.049
[35]	KE Z, BAI Y, ZHU H, et al. Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle[J]. Food Chemistry,2022,316:132972.
[36]	SHEN X, LI T, LI X, et al. Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures[J]. LWT,2022,153:112563. doi: 10.1016/j.lwt.2021.112563
[37]	ZHANG L, LI Q, HONG H, et al. Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products[J]. Food Chemistry,2020,316:126343. doi: 10.1016/j.foodchem.2020.126343
[38]	CAO Y, ZHAO L, HUANG Q, et al. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees[J]. Food Hydrocolloids,2022,124:107267. doi: 10.1016/j.foodhyd.2021.107267
[39]	MI H, LI Y, WANG C, et al. The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J]. Food Hydrocolloids,2021,112:106290. doi: 10.1016/j.foodhyd.2020.106290
[40]	LIU C, LI W, LIN B, et al. Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel[J]. LWT,2021,150:111919. doi: 10.1016/j.lwt.2021.111919
[41]	PHETSANG H, PANPIPAT W, UNDELAND I, et al. Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus×Clarias gariepinus)[J]. Food Chemistry,2021,364:130365. doi: 10.1016/j.foodchem.2021.130365
[42]	MORENO H M, BORDERÍAS A J, TOVAR C A. Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels[J]. LWT,2021,145:111353. doi: 10.1016/j.lwt.2021.111353

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	李文廷，叶沛，刘玲，陶蓉蓉，张瑞雨，师真，蒋孟圆. 超高效液相色谱-串联质谱法测定发酵乳制品中米酵菌酸和异米酵菌酸. 分析测试学报. 2025(02): 326-333 .
2.	郑圣乐，李卓颖，王家浩，刘峻铭，方桂娇，韩鹿. 益生菌清除食品毒素的研究进展. 农产品加工. 2024(21): 129-134+139 .
3.	宋娓娜，薛笛笛，路飞，李国德，肖志刚，史梦娜，张一凡. 食品中米酵菌酸的相关研究. 现代食品. 2023(11): 23-26 .
4.	宋娓娜，张嘉慧，赵秀红，路飞，肖志刚，张一凡. 植物乳杆菌对食品中常见毒素的抑制作用研究进展. 食品安全导刊. 2023(24): 174-177 .