Effects of Quick-freezing by Circulated Fluid Impregnation on the Quality of Mullet during Storage
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Abstract:
We investigated the use of circulated fluid impregnation (CFI) as a novel quick-freezing technique for Mullet and its impact on storage quality. Experimental Mullet fillet samples were subjected to -25 ℃ CFI treatment before storage at -18 ℃, while the control samples were directly stored at -18 ℃, for 0, 3, 6, 9, 14, and 30 d. The freezing curve was then monitored and the properties of Mullet after storage (up to 30 d) were also evaluated with regard to changes in 4 indicators. These included water holding capacity (drip loss rate and cooking loss rate), freshness (total basic-nitrogen [TVB-N], sensory evaluation, and texture), lipid oxidation (thiobarbituric acid reactive substances, TBARS), and myofibrillar protein oxidation (carbonyl content, total sulfhydryl content, and bityrosine content). The results indicated that samples from the experimental group were superior with regard to all indicators compared to the control group during the entire storage experiment; the decline in their physical and chemical qualities was also lower. By 30 d, the drip loss rate and cooking loss rate of the experimental group were 10.36% and 10.16%, respectively (p<0.05), while the TVB-N value was 11.40?10-2 mg/g, which was within the accepted range of freshness. In addition, the degree of lipid oxidation and protein oxidation in the experimental group was also significantly lower than that in the control group (p<0.05) with a TBARS value of 0.14 mg MDA/kg, carbonyl content of 6.52 nmol/mg protein, total sulfhydryl content of 58.11 nmol/mg protein, and bityrosine content of 8911.50±15.58 A.U..
