Low Temperature Combined with High-humidity Thawing Reduced the Physicochemical Quality Deterioration of Pampus argenteus
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to determine the effect of low temperature combined with high-humidity thawing (LT) on the quality and biochemical properties of myofibrillar protein of Pampus argenteus, the fresh fishes were frozen and treated with LT (-1~1 ℃, 2~4 ℃, 5~7 ℃ and 8~10 ℃, RH≥95%) and refrigerator thawing (RT, 4 ℃, RH 83±2%). The effect of LT on the thawing of Pampus argenteus was determined by investigating thawing time, and thawing loss. The changes in cooking loss, water binding capacity (WBC), pH, texture, lipid oxidation of fish muscle, as well as surface hydrophobicity, total sulfhydryl content, protein content, carbonyl content and Ca2+-ATPase activity of myofibrillar protein were also investigated. Results showed that high humidity was beneficial to the thawing of Pampus argenteus. Under the treatment of LT at 5~7 ℃, the thawing efficiency increased by 42.47% as compared with that of RT. LT treatment (-1~7 ℃) observably reduced the thawing loss and cooking loss, and remarkably increased the WBC. Compared to RT, the hardness, chewiness and gumminess levels of LT treatment (-1~7 ℃) were enhanced obviously, and were closer to fresh samples. With the treatment of LT (-1~7 ℃), the total sulfhydryl content, myofibril protein content, and Ca2+-ATPase activity were significantly increased, while the carbonyl content was remarkably reduced when compared to RT samples. It is demonstrated that LT can improve thawing efficiency and product yield, and reduce the physicochemical quality deterioration of Pampus argenteus during thawing process, suggesting a bright application potential of LT on thawing of frozen aquatic products.
