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| Effect of Composite Antifreeze Agents Combined with Different Packaging Methods on the Frozen Storage Quality of Nanwan Fish Balls |
| CAO Meng, LIU Chang, WANG Ying, LU Yao, ZHOU Feng, LI Jianfang |
| 1. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China; 2. Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea |
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Abstract In order to improve the quality of frozen fish balls, a composite antifreeze agent consisting of trehalose, chitosan and epigallocatechin gallate was selected. Based on water-holding capacity, moisture content, sensory score and texture characteristics, the formulation was optimized by the combined use of one-factor-at-a-time method and response surface methodology. Furthermore, with conventional fish balls packaged in ziplock bags serving as the control group, the effect of different packaging methods (ziplock bags, vacuum, vacuum aluminum foil with one-sided coating, and vacuum aluminum foil packaging) on the quality of fish balls added with the optimized cryoprotectant during frozen storage (–18 ℃) was investigated. The results showed that the optimum formulation consisted of 0.38% chitosan, 0.04% epigallocatechin gallate and 0.33% trehalose. Fish balls added with the composite antifreeze agent vacuum packaged in aluminum foil had higher elasticity than did the other groups, the chewiness was moderate, and the water-holding capacity, thaw loss percentage, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, pH and sensory score were 68.13%, 8.55%, 0.59 mg/kg, 6.10 mg/100 g, 6.73, and 86 out of 100 points, respectively, collectively indicating better quality. In conclusion, the composite antifreeze agent combined with vacuum aluminum foil packaging can effectively delay the quality deterioration of fish balls during frozen storage.
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2026, Vol. 40 
