期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 92, 期 -, 页码 471-476出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.02.063
关键词
Perch; Frozen storage temperature; Ice crystals; Myolibrillar protein; Temperature-dependent relationship
资金
- China Agriculture Research System [CARS-46]
- Freshwater products Processing Innovation Team of Hubei Innovation Center of Agriculture Science and Technology [2016-620-000-001-034]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU)
The objective of this work was to investigate the effect of frozen storage temperature on the ice crystal microstructure and physicochemical properties of pre-frozen perch. Perch cube were stored at -18, -40, -80 degrees C and liquid nitrogen (-196 degrees C) respectively for one month after pre-frozen in liquid nitrogen for 1 h. With the increase of storage temperature from -80 to -18 degrees C, temperature-dependent relationship was applicable: cell space, area and amount of ice crystals in frozen samples were gradually increased, Ca2+-ATPase activity and total sulfhydryl content of myofibrillar protein extracted from frozen samples decreased significantly (P < 0.05), shear force and salt-soluble protein content of perch tissues were significantly decreased (P < 0.05), while expressible moisture were increased (P < 0.05). Therefore, -80 degrees C was recommended as the appropriate storage temperature for pre-frozen perch. Liquid nitrogen was not fit for long-term storage due to the destructive effect on fish quality.
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