Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
This study was conducted to investigate the potential of cryogenic freezing with liquid nitrogen in the shelf-life extension of northern snakehead (Channa argus) and clarify the effects of temperature fluctuations after freezing on the quality attributes and tissue microstructure during frozen stora...
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Online Access: | http://dx.doi.org/10.1080/10942912.2018.1437631 |
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doaj-f6d3006316784fddbb3caa5fe8684f3e2020-11-25T01:56:10ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-012111166117910.1080/10942912.2018.14376311437631Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storageQingqing Jiang0Emiko Okazaki1Jiawen Zheng2Tingting Que3Shiguo Chen4Yaqin Hu5Zhejiang UniversityTokyo University of Marine Science and TechnologyZhejiang UniversityZhejiang UniversityZhejiang UniversityZhejiang UniversityThis study was conducted to investigate the potential of cryogenic freezing with liquid nitrogen in the shelf-life extension of northern snakehead (Channa argus) and clarify the effects of temperature fluctuations after freezing on the quality attributes and tissue microstructure during frozen storage. The fish fillets were frozen by three methods including freezing using an ultra-low-temperature freezer (−80°C) to the core temperature of −60°C (T1) or −18°C (T2), or liquid nitrogen (T3) followed by storage at −20°C for five months. Cryogenic freezing with liquid nitrogen postponed the decrease in pH and protein extractability. Temperature fluctuations after freezing might promote the accretion of ice crystals and resulted in the loss of tissue integrity and disorganization of myofibrils. The microstructural changes contributed greatly to the increased thawing loss and decreased resilience, as indicated by the enlarged extracellular spacing and the flakiness of myofibrils. Cryogenic freezing with liquid nitrogen showed no superiority in maintaining the microstructure of northern snakehead fillets, which was supposedly attributed to the cracking in tissue during freezing and the accretion of ice crystals during frozen storage.http://dx.doi.org/10.1080/10942912.2018.1437631Biochemical propertieswater-holding capacitytexturemicrostructurecryogenic freezingfrozen storagenorthern snakehead |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Qingqing Jiang Emiko Okazaki Jiawen Zheng Tingting Que Shiguo Chen Yaqin Hu |
spellingShingle |
Qingqing Jiang Emiko Okazaki Jiawen Zheng Tingting Que Shiguo Chen Yaqin Hu Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage International Journal of Food Properties Biochemical properties water-holding capacity texture microstructure cryogenic freezing frozen storage northern snakehead |
author_facet |
Qingqing Jiang Emiko Okazaki Jiawen Zheng Tingting Que Shiguo Chen Yaqin Hu |
author_sort |
Qingqing Jiang |
title |
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage |
title_short |
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage |
title_full |
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage |
title_fullStr |
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage |
title_full_unstemmed |
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage |
title_sort |
structure of northern snakehead (channa argus) meat: effects of freezing method and frozen storage |
publisher |
Taylor & Francis Group |
series |
International Journal of Food Properties |
issn |
1094-2912 1532-2386 |
publishDate |
2018-01-01 |
description |
This study was conducted to investigate the potential of cryogenic freezing with liquid nitrogen in the shelf-life extension of northern snakehead (Channa argus) and clarify the effects of temperature fluctuations after freezing on the quality attributes and tissue microstructure during frozen storage. The fish fillets were frozen by three methods including freezing using an ultra-low-temperature freezer (−80°C) to the core temperature of −60°C (T1) or −18°C (T2), or liquid nitrogen (T3) followed by storage at −20°C for five months. Cryogenic freezing with liquid nitrogen postponed the decrease in pH and protein extractability. Temperature fluctuations after freezing might promote the accretion of ice crystals and resulted in the loss of tissue integrity and disorganization of myofibrils. The microstructural changes contributed greatly to the increased thawing loss and decreased resilience, as indicated by the enlarged extracellular spacing and the flakiness of myofibrils. Cryogenic freezing with liquid nitrogen showed no superiority in maintaining the microstructure of northern snakehead fillets, which was supposedly attributed to the cracking in tissue during freezing and the accretion of ice crystals during frozen storage. |
topic |
Biochemical properties water-holding capacity texture microstructure cryogenic freezing frozen storage northern snakehead |
url |
http://dx.doi.org/10.1080/10942912.2018.1437631 |
work_keys_str_mv |
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