Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste

JIAO Yunshuang; WANG Yueyue; JIANG Pengfei; DU Xiaoping; QI Libo; SHANG Shan

doi:10.13386/j.issn1002-0306.2024040024

Volume 46 Issue 5

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(5): 309-317. > DOI: 10.13386/j.issn1002-0306.2024040024

JIAO Yunshuang, WANG Yueyue, JIANG Pengfei, et al. Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste[J]. Science and Technology of Food Industry, 2025, 46(5): 309−317. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040024.

Citation:

PDF (2387 KB)

Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste

1.
School of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, China
2.
Liao Yu Group Co., Ltd., Dalian 116000, China

More Information

Received Date: April 02, 2024
Available Online: January 01, 2025

Graphical Abstract

Abstract

Abstract

In this study, the effects of different thawing methods (blast water thawing, air thawing, ultrasonic thawing, refrigerated thawing and hydrostatic thawing) on the quality of Antarctic krill paste were investigated by analyzing the water retention properties, textural properties, protein oxidation, and lipid oxidation. The results indicated that krill paste thawed more rapidly in air-blasted flowing water. Nevertheless, the rate of thawing and cooking loss increased, which resulted in noticeable precipitation of water, and alleviated water retention ability. In contrast to other thawing methods, krill paste thawed by refrigeration exhibited minimal protein oxidation, which was confirmed by the highest salt-soluble protein content (33.39 mg/g) and the lowest carbonyl content (2.71 nmol/mg) . The total volatile basic nitrogen values (TVB-N) of krill paste thawed by blast water thawing and refrigerated thawing were 11.36 mg/100 g and 13.58 mg/100 g, respectively, which were significantly lower (P<0.05) when compared to air thawing (16.57 mg/100 g) and hydrostatic thawing (15.40 mg/100 g). The analysis of the krill paste quality resulting from five thawing methods revealed that krill paste thawed by refrigeration exhibited the lowest thawing loss and cooking loss, the most desirable textural characteristics, and a significantly reduced thiobarbituric acid values (TBARS) in comparison to the other thawing methods, indicating a lower degree of fat oxidation. Therefore, refrigeration during the thawing process can mitigate the oxidation of proteins and lipids in Antarctic krill paste, increasing water retention ability and decreasing thawing loss, making it a favored method for thawing krill paste.
- Antarctic krill,
- thawing methods,
- water retention properties,
- protein oxidation,
- lipid oxidation

FullText(HTML)

References (39)

References

[1]	朱国平. 南极磷虾种群生物学研究进展Ⅰ—年龄、生长与死亡[J]. 水生生物学报,2011,35(5):862−868. [ZHU G P. Population biology of Antarctic krill Euphausia superb. I—Age、growth and mortality[J]. Avta Hydrobiologica Sinica,2011,35(5):862−868.] ZHU G P. Population biology of Antarctic krill Euphausia superb. I—Age、growth and mortality[J]. Avta Hydrobiologica Sinica, 2011, 35（5）: 862−868.
[2]	ZHAN X, SUN D W, ZHU Z, et al. Improving the quality and safety of frozen muscle foods by emerging freezing technologies:A review[J]. Critical Reviews in Food Science and Nutrition,2018,58(17):2925−2938. doi: 10.1080/10408398.2017.1345854
[3]	YI S, HUO Y, QIAO C, et al. Synergistic gelation effects in surimi mixtures composed of Nemipterus virgatus and Hypophthalmichtys molitrix[J]. Journal of Food Science,2019,84(12):3634−3641. doi: 10.1111/1750-3841.14761
[4]	ZHOU X, CHEN T, LIN H, et al. Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols[J]. Food Hydrocolloids,2019,90:82−89. doi: 10.1016/j.foodhyd.2018.07.031
[5]	ZHENG H, BEAMER S K, MATAK K E, et al. Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation[J]. Food Chemistry,2019,278:644−652. doi: 10.1016/j.foodchem.2018.11.080
[6]	沈玉, 黄卉, 吴燕燕. 5种鸢乌贼解冻方法对品质影响的比较研究[J]. 食品安全质量检测学报,2014,5(12):4092−4096. [SHEN Y, HUANG H, WU Y Y. Comparison of 5 thawing methods on product quality of frozen purpleback flying squid Sthenoteuthis oualaniensis[J]. Journal of Food Safety and Quality,2014,5(12):4092−4096.] SHEN Y, HUANG H, WU Y Y. Comparison of 5 thawing methods on product quality of frozen purpleback flying squid Sthenoteuthis oualaniensis[J]. Journal of Food Safety and Quality, 2014, 5（12）: 4092−4096.
[7]	翁梅芬, 郇延军, 樊明明, 等. 不同解冻方式对碎虾仁品质特性的影响[J]. 食品工业科技,2015,36(16):162−166. [WENG M F, HUAN Y J, FAN M M, et al. Influence of different thawing methods on the quality of shrimp pieces meat[J]. Science and Technology of Food Industry,2015,36(16):162−166.] WENG M F, HUAN Y J, FAN M M, et al. Influence of different thawing methods on the quality of shrimp pieces meat[J]. Science and Technology of Food Industry, 2015, 36（16）: 162−166.
[8]	CHU Y, TAN M, BIAN C, et al. Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea)[J]. Journal of Food Science,2022,87(1):52−67. doi: 10.1111/1750-3841.15983
[9]	ZHANG R, YOO M J Y, FAROUK M M. Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef[J]. Food Chemistry,2021,344:128601. doi: 10.1016/j.foodchem.2020.128601
[10]	WANG Y, LIU X, JIANG P, et al. Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide[J]. Food Bioscience,2024,58:103766. doi: 10.1016/j.fbio.2024.103766
[11]	杨姣, 安玥琦, 陈雨欣, 等. 鱼糜制品加热过程中过熟味的特征风味成分解析[J]. 现代食品科技,2020,36(8):265−280. [YANG J, AN Y Q, CHEN Y X, et al. Characterization of odorant components in surimi products with warmed-over flavor during the heating process[J]. Modern Food Science and Technology,2020,36(8):265−280.] YANG J, AN Y Q, CHEN Y X, et al. Characterization of odorant components in surimi products with warmed-over flavor during the heating process[J]. Modern Food Science and Technology, 2020, 36（8）: 265−280.
[12]	姚志琴. 鱼滑类预凝胶鱼糜制品的制备研究[D]. 杭州:浙江工业大学, 2016. [YAO Z Q. Studies on the preparation of preformed surimi gel products[D]. Hangzhou:Zhejiang University of Technology, 2016.] YAO Z Q. Studies on the preparation of preformed surimi gel products[D]. Hangzhou: Zhejiang University of Technology, 2016.
[13]	罗翌元, 陈梁, 齐贺, 等. 不同添加物结合真空渗透处理对冻藏虾仁肌原纤维蛋白稳定性的影响[J]. 食品科学,2024,45(4):35−41. [LUO Y Y, CHEN L, QI H, et al. Effects of different additives combined with vacuum permeation treatment on the stability of myofibrillar proteins from peeled shrimps during frozen storage[J]. Food Science,2024,45(4):35−41.] doi: 10.7506/spkx1002-6630-20230517-162 LUO Y Y, CHEN L, QI H, et al. Effects of different additives combined with vacuum permeation treatment on the stability of myofibrillar proteins from peeled shrimps during frozen storage[J]. Food Science, 2024, 45（4）: 35−41. doi: 10.7506/spkx1002-6630-20230517-162
[14]	程成鹏, 贺稚非, 唐春, 等. 不同嫩化剂改善猪大肠嫩度的工艺优化[J]. 食品与发酵工业,2022,48(15):249−256. [CHENG C P, HE Z F, TANG C, et al. Process optimization for the improvement of pig large intestine tenderness with different tenderizing agents[J]. Food and Fermentation Industries,2022,48(15):249−256.] CHENG C P, HE Z F, TANG C, et al. Process optimization for the improvement of pig large intestine tenderness with different tenderizing agents[J]. Food and Fermentation Industries, 2022, 48（15）: 249−256.
[15]	JIANG Q, JIA R, NAKAZAWA N, et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271:550−560. doi: 10.1016/j.foodchem.2018.07.219
[16]	JOHN L, CORNFORTH D, CARPENTER C E, et al. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum[J]. Meat Science,2005,69(3):441−449. doi: 10.1016/j.meatsci.2004.08.013
[17]	LIN J, HONG H, ZHANG L, et al. Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi[J]. Food Chemistry,2019,298:124868. doi: 10.1016/j.foodchem.2019.05.142
[18]	朱凯. 海水虾虾滑加工工艺及品质改良研究[D]. 杭州:浙江工商大学, 2023. [ZHU K. Study on processing technology of sea shrimp surimi products and quality improvement[D]. Hangzhou:Zhejiang Gongshang University, 2023.] ZHU K. Study on processing technology of sea shrimp surimi products and quality improvement[D]. Hangzhou: Zhejiang Gongshang University, 2023.
[19]	刘欢, 陈雪, 宋立玲, 等. 不同解冻方式对鲐鱼鲜度及品质的影响[J]. 食品科学,2016,37(10):259−265. [LIU H, CHEN X, SONG L L, et al. Effect of different thawing methods on freshness and quality of Scomber japonicus[J]. Food Science,2016,37(10):259−265.] doi: 10.7506/spkx1002-6630-201610044 LIU H, CHEN X, SONG L L, et al. Effect of different thawing methods on freshness and quality of Scomber japonicus[J]. Food Science, 2016, 37（10）: 259−265. doi: 10.7506/spkx1002-6630-201610044
[20]	LÜ Y, XIE J. Quality of cuttlefish as affected by different thawing methods[J]. International Journal of Food Properties,2022,25(1):33−52. doi: 10.1080/10942912.2021.2019269
[21]	BACKI C J. Methods for (industrial) thawing of fish blocks:A review[J]. Journal of Food Process Engineering,2018,41(1):e12598. doi: 10.1111/jfpe.12598
[22]	宦海珍. 秘鲁鱿鱼解冻过程中蛋白质氧化介导的保水性机制研究[D]. 锦州:渤海大学, 2020. [HUAN H Z. The Mechanism of Water holding capacity mediated by protein oxidation in Dosidicus gigas during thawing[D]. Jinzhou:Bohai University, 2020.] HUAN H Z. The Mechanism of Water holding capacity mediated by protein oxidation in Dosidicus gigas during thawing[D]. Jinzhou: Bohai University, 2020.
[23]	周然, 刘源, 谢晶, 等. 电解水对冷藏河豚鱼肉质构及品质变化的影响[J]. 农业工程学报,2011,27(10):365−369. [ZHOU R, LIU Y, XIE J, et al. Effects of electrolyzed water on texture and quality of obscure puffer fish (Takifugu obscurus) during cold storage[J]. Transactions of the CSAE,2011,27(10):365−369.] doi: 10.3969/j.issn.1002-6819.2011.10.064 ZHOU R, LIU Y, XIE J, et al. Effects of electrolyzed water on texture and quality of obscure puffer fish （Takifugu obscurus） during cold storage[J]. Transactions of the CSAE, 2011, 27（10）: 365−369. doi: 10.3969/j.issn.1002-6819.2011.10.064
[24]	王凤玉, 曹荣, 赵玲, 等. 解冻方式对冷冻秋刀鱼品质的影响[J]. 食品安全质量检测学报,2015,6(11):4584−4590. [WANG F Y, CAO R, ZHAO L, et al. Effects of thawing methods on quality of Coloabis saira[J]. Journal of Food Safety and Quality,2015,6(11):4584−4590.] WANG F Y, CAO R, ZHAO L, et al. Effects of thawing methods on quality of Coloabis saira[J]. Journal of Food Safety and Quality, 2015, 6（11）: 4584−4590.
[25]	邱泽慧, 郑尧, 王锡昌. 解冻方式对养殖暗纹东方鲀持水性及质构特性的影响[J]. 食品科学,2022,43(17):56−63. [QIU Z H, ZHENG Y, WANG X C. Effects of thawing methods on water-holding capacity and texture of frozen farmed Takifugu obscurus[J]. [J]. Food Science,2022,43(17):56−63.] doi: 10.7506/spkx1002-6630-20210531-358 QIU Z H, ZHENG Y, WANG X C. Effects of thawing methods on water-holding capacity and texture of frozen farmed Takifugu obscurus[J]. [J]. Food Science, 2022, 43（17）: 56−63. doi: 10.7506/spkx1002-6630-20210531-358
[26]	刁华玉, 林松毅, 陈冬, 等. 解冻方式对南极磷虾肉理化特性和滋味的影响[J]. 中国食品学报,2023,23(4):228−238. [DIAO H Y, LIN S Y, CHEN D, et al. Effect of thawing methods on the physico-chemical and taste characteristics of Antarctic krill meat[J]. Journal of Chinese Institute of Food Science and Technology,2023,23(4):228−238.] DIAO H Y, LIN S Y, CHEN D, et al. Effect of thawing methods on the physico-chemical and taste characteristics of Antarctic krill meat[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（4）: 228−238.
[27]	YU D, XU Y, JIANG Q, et al. Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 ℃[J]. International Journal of Food Science & Technology,2017,52(2):404−412.
[28]	万海伦, 应晓国, 赵波, 等. 不同解冻方式对生食鱼片解冻品质的影响[J]. 食品科学,2022,43(15):227−235. [WAN H L, YING X G, ZHAO B, et al. Effects of different thawing methods on the quality of Sashimi[J]. Food Science,2022,43(15):227−235.] doi: 10.7506/spkx1002-6630-20210524-290 WAN H L, YING X G, ZHAO B, et al. Effects of different thawing methods on the quality of Sashimi[J]. Food Science, 2022, 43（15）: 227−235. doi: 10.7506/spkx1002-6630-20210524-290
[29]	谭明堂, 谢晶, 王金锋. 解冻方式对鱿鱼品质的影响[J]. 食品科学,2019,40(13):94−101. [TAN M T, XIE J, WANG J F. Effects of different thawing methods on quality of squid[J]. Food Science,2019,40(13):94−101.] doi: 10.7506/spkx1002-6630-20181022-246 TAN M T, XIE J, WANG J F. Effects of different thawing methods on quality of squid[J]. Food Science, 2019, 40（13）: 94−101. doi: 10.7506/spkx1002-6630-20181022-246
[30]	TOLSTOREBROV I, EIKEVIK T M, BANTLE M. Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish[J]. International Journal of Refrigeration,2016,63:37−47. doi: 10.1016/j.ijrefrig.2015.11.003
[31]	LEYGONIE C, BRITZ T J, HOFFMAN L C. Impact of freezing and thawing on the quality of meat[J]. Meat Science,2012,91(2):93−98. doi: 10.1016/j.meatsci.2012.01.013
[32]	王雪松, 谢晶. 不同解冻方式对冷冻竹荚鱼品质的影响[J]. 食品科学,2020,41(23):137−143. [WANG X S, XIE J. Effects of different thawing methods on the quality of frozen Horse Mackerel[J]. Food Science,2020,41(23):137−143.] doi: 10.7506/spkx1002-6630-20191105-050 WANG X S, XIE J. Effects of different thawing methods on the quality of frozen Horse Mackerel[J]. Food Science, 2020, 41（23）: 137−143. doi: 10.7506/spkx1002-6630-20191105-050
[33]	王晋, 高学慧, 陈云云, 等. 解冻方式对船载超低温鱿鱼肌肉保水性及品质的影响[J]. 食品与机械,2022,38(9):159−164,197. [WANG J, GAO X H, CHEN Y Y, et al. Effect of thawing methods on water retention and quality of ship-borne ultra-low-temperature squid muscle[J]. Food & Machinery,2022,38(9):159−164,197.] WANG J, GAO X H, CHEN Y Y, et al. Effect of thawing methods on water retention and quality of ship-borne ultra-low-temperature squid muscle[J]. Food & Machinery, 2022, 38（9）: 159−164,197.
[34]	LEYGONIE C, BRITZ T J, HOFFMAN L C. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis[J]. Meat Science,2012,91(3):364−368. doi: 10.1016/j.meatsci.2012.02.020
[35]	蒋祎人, 李涛, 刘友明, 等. 丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响[J]. 食品科学,2020,41(6):1−7. [JIANG Y R, LI T, LIU Y M, et al. Effect of malondialdehyde-induced protein oxidation on structural properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix)[J]. Food Science,2020,41(6):1−7.] doi: 10.7506/spkx1002-6630-20190411-143 JIANG Y R, LI T, LIU Y M, et al. Effect of malondialdehyde-induced protein oxidation on structural properties of myofibrillar protein from silver carp （Hypophthalmichthys molitrix）[J]. Food Science, 2020, 41（6）: 1−7. doi: 10.7506/spkx1002-6630-20190411-143
[36]	姜晴晴, 吴春华, 董开成, 等. 解冻方式对带鱼蛋白性质及肌肉品质的影响[J]. 中国食品学报,2016,16(11):17−27. [JIANG Q Q, WU C H, DONG K C, et al. Effects of thawing methods on protein properties and muscle quality of hairtail fish[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(11):17−27.] JIANG Q Q, WU C H, DONG K C, et al. Effects of thawing methods on protein properties and muscle quality of hairtail fish[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16（11）: 17−27.
[37]	刘妙. 保鲜剂对冻藏鱿鱼品质的影响[D]. 上海:上海海洋大学, 2017. [LIU M. Effects of preservatives on the frozen squid quality[D]. Shanghai:Shanghai Ocean University, 2017.] LIU M. Effects of preservatives on the frozen squid quality[D]. Shanghai: Shanghai Ocean University, 2017.
[38]	尚佳宇, 徐祥, 徐大伦, 等. 解冻方式对炝蟹食用品质的影响[J]. 食品科学,2024,45(6):192−198. [SHANG J Y, XU X, XU D L, et al. Effects of thawing methods on the edible quality of salted-crab[J]. Food Science,2024,45(6):192−198.] doi: 10.7506/spkx1002-6630-20230525-241 SHANG J Y, XU X, XU D L, et al. Effects of thawing methods on the edible quality of salted-crab[J]. Food Science, 2024, 45（6）: 192−198. doi: 10.7506/spkx1002-6630-20230525-241
[39]	BAO Y, ERTBJERG P, ESTÉVEZ M, et al. Freezing of meat and aquatic food:Underlying mechanisms and implications on protein oxidation[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(6):5548−5569. doi: 10.1111/1541-4337.12841

[1]	YIN Xinyi, LIU Zhuyin, LI Guijing, ZHANG Maiqi, JIANG Yongli, LIU Zhijia, ZHOU Linyan, YI Junjie. Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024100165
[2]	ZHONG Qiming, ZHANG Jiayu, GUO Cheng, YANG Guoyan, JIA Xiwu, LIU Yubiao, JIN Weiping. Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels[J]. Science and Technology of Food Industry, 2023, 44(23): 21-28. DOI: 10.13386/j.issn1002-0306.2023030162
[3]	ZHOU Wenwen, LIU Hui, XU Zhijia, XIAO Fengqin, LI Bo, YANG Yiliu, LI Guangzhe, YAN Mingming. Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2023, 44(16): 288-296. DOI: 10.13386/j.issn1002-0306.2022090054
[4]	YAN Xueyu, QIN Bozhong, HUANG Weide, PENG Jinxia, ZHU Peng, JIANG Meijun, ZHANG Bin, LI Xuanji, ZHONG Fangjie, WEI Pinyuan. Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas[J]. Science and Technology of Food Industry, 2022, 43(13): 276-283. DOI: 10.13386/j.issn1002-0306.2021100181
[5]	QIU Shuang, LIU Chang, XIE Meilin, YANG Lili, WEI Yangji, LI Jingming. Correlation Analysis between Aroma Components and Ecological Factors of ‘Hongdeng’ Cherry in Different Producing Areas[J]. Science and Technology of Food Industry, 2021, 42(11): 240-247. DOI: 10.13386/j.issn1002-0306.2020070389
[6]	CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006
[7]	ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
[8]	WANG Hai-li, HUANG Hai-ling, CUI Yan, CHEN Yun-gang, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea[J]. Science and Technology of Food Industry, 2018, 39(16): 208-212. DOI: 10.13386/j.issn1002-0306.2018.16.037
[9]	REN Yan-rong, DENG Chao-fang, PU Chang-jiu, WU Hong-bin. Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang[J]. Science and Technology of Food Industry, 2016, (18): 169-172. DOI: 10.13386/j.issn1002-0306.2016.18.024
[10]	QU Min, SUN Zhao-guo, CHEN Feng-lian, REN Jing, BAO Huan, LI Ling-li. Screening of wheat flour for frozen dough and correlation analysis of each indicators[J]. Science and Technology of Food Industry, 2016, (06): 137-141. DOI: 10.13386/j.issn1002-0306.2016.06.019