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| Effects of Different Quick-Freezing Treatments on the Quality Changes of Largemouth Bass Meat during Frozen Storage |
| SHI Gangpeng, GAO Tianqi, QIAN Xiaoqing, XIONG Guangquan, SHI Liu, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan |
| 1.College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; 2.Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Agricultural Products Processing Research Sub-Center of Hubei Agricultural Science and Technology Innovation Center, Wuhan 430064, China |
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Abstract In order to compare the effects of three quick freezing methods (liquid nitrogen quick freezing, freezing liquid quick freezing and flat plate quick freezing) on the quality of largemouth bass meat during frozen storage, the fish were slaughtered and cut into pieces before frozen storage, and total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, pH value, shearing force, color difference, thawing loss and pressurized water loss were monitored to comprehensively evaluate the quality changes of fish meat during frozen storage. The results showed that the TVB-N content and TBARs values of the liquid nitrogen group during the first 12 weeks of storage were significantly lower than those of the two other groups, while the flat plate group had the lowest TVB-N content at the end of the 24-week storage period. The TVB-N content, TBARs value and thawing loss showed an overall upward trend during the whole storage period, while the pressurized water loss and shearing force decreased, and the pH value first decreased and then increased. At the end of storage, the lightness value of the flat plate group was the lowest, while the highest redness and yellowness values were found in the liquid nitrogen and freezing liquid groups, respectively. The correlation analysis showed that the degree of lipid oxidation was significantly correlated with the water-holding capacity, freshness and color of fish meat (P < 0.01). In summary, liquid nitrogen quick-freezing could delay quality deterioration of bass during frozen storage and was suitable for short-term storage.
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2020, Vol. 34 
