Journal
INTERNATIONAL JOURNAL OF REFRIGERATION
Volume 130, Issue -, Pages 242-252Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2021.05.040
Keywords
Ice crystal; Water properties; Protein stability; Low-temperature fracture; Large yellow croaker (Pseudosciaena crocea)
Categories
Funding
- National Key R&D Program of China [2019YFD0901604]
- Key Project of Science and Technology Commission of Shanghai Municipality [19DZ1207503]
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation [19DZ228400 0]
Ask authors/readers for more resources
The study found that freezing treatment reduced the water properties and protein stability of large yellow croaker samples, with large ice crystals having a greater impact on water loss and protein denaturation. There was a significant correlation between ice crystal size, water properties, and protein stability.
This study aimed to investigate the changes in water properties and protein stability of large yellow croaker during freezing. The changes of ice crystals and muscle tissue were assessed using X-ray computed tomography (CT) and light microscopy, respectively. The results of water-holding capacity (WHC), low-field nuclear magnetic resonance, Fourier transform infrared, intrinsic fluorescence, differential scanning calorimetry (DSC), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that compared to the control, freezing treatment resulted in the reduction of WHC and protein stability of the samples. Large ice crystals had a greater effect on muscle water loss, protein secondary and tertiary structure, and protein thermal stability than small ice crystals. The results of Pearson analysis confirmed significant correlation between water properties and protein stability at different ice crystal size. Therefore, these results suggested the beneficial effects of small ice crystals on the water properties and protein stability of croaker, but the effect of low-temperature fracture on the product need to be concerned. (c) 2021 Elsevier Ltd and IIR. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available