Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage

SHANG Shan; WANG Yueyue; JIAO Tiantian; FU Baoshang; JIANG Pengfei; YU Bo; QI Libo

doi:10.13386/j.issn1002-0306.2022080078

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 388-396. > DOI: 10.13386/j.issn1002-0306.2022080078

SHANG Shan, WANG Yueyue, JIAO Tiantian, et al. Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage[J]. Science and Technology of Food Industry, 2023, 44(11): 388−396. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080078.

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Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage

1.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2.
Heilongjiang Yuanguang Casing Co., Ltd., Harbin 150060, China
3.
Liao Yu Group Co., Ltd., Dalian 116000, China

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Received Date: August 09, 2022
Available Online: April 01, 2023

Graphical Abstract

Abstract

Abstract

In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective effect of squid mince during 5-month frozen storage was evaluated using Peru squid as raw materials. Gel strength, water holding capacity, Ca²⁺-ATPase activity, water distribution, and microstructures were monitored. The results showed that trehalose, lactitol, and sodium lactate could effectively improve the gel strength and water-holding capacity with increasing addition amounts (P<0.05). After 5-month frozen storage, the Ca²⁺-ATPase activity of quid mince added with 6% trehalose, 6% lactitol and 4% sodium lactate was 0.28, 0.26 and 0.30 μmol Pi/(mg prot·h) respectively, significantly higher than the control group 0.17 μmol Pi/(mg prot·h) (P<0.05), indicating the denaturation of myofibrillar protein of squid mince was delayed. SEM results showed that the microstructures of squid mince added with 6% trehalose and 4% sodium lactate were more compact with a well-kept gel network matrix compared with the control group and mince added with lactitol during frozen storage. Combined with sensory evaluation, 6% trehalose could enhance the mouthfeel and overall acceptance of squid mince. Overall, 6% trehalose could effectively delay the quality change of squid sliders during frozen storage, and would provide a theoretical foundation for the utilization of Peru squid and its frozen prepared products.
- squid mince,
- frozen storage,
- gel strength,
- Ca²⁺-ATPase activity,
- SEM

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References (29)

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