Effect of Different Pre-freeze Conditions on the Quality of Larimichthys polyactis
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Abstract:
In this study, the effect of different pretreatments on the quality of Larimichthys polyactis (small yellow croaker) over a storage period of one month was investigated. The fish was stored at -4.3 ℃ (sample W) or -18 ℃ after three types of low-temperature freezing treatments: pre-frozen to -18 ℃ using a -80 ℃ cryogenic refrigerator (sample L), pre-frozen to -60 ℃ using a -80 ℃ cryogenic refrigerator (sample D), and pre-frozen to -60 ℃ with liquid nitrogen (sample Y). Physicochemical properties such as pH, TVBN, activity of Ca2+-ATPase, TBA value, sensory attributes, and total sulfhydryl and salt-soluble protein content of the fish were then determined. The results showed that with the increase in storage time, pH values of the four samples showed downward trends, while that of the sample W showed an initial drop and then an increase. TVBN and TBA values of the samples increased gradually. After storage for 30 days, the TVBN values of the four samples (W, L, D and Y) reached 14.26 mg/100 g, 7.11 mg/100 g, 6.13 mg/100 g, and 5.53 mg/100 g, respectively; while the salt-soluble protein contents declined to 17.68 mg/g, 28.36 mg/g, 30.01 mg/g, and 32.33 mg/g, respectively. The activity of Ca2+-ATPase, total sulfhydryl content, and sensory assessment values also decreased gradually with the increase in storage time. These results suggest that different pre-freeze conditions had different effects on the quality and flavor of the small yellow croaker during storage.
