|
|
|
| Effect of Frozen Storage Temperature on the Quality of Pre-frozen Golden Pomfret |
| LIANG Shijie, SUN Xiaoyue, LI Qing, FENG Chunsong, HONG Hui, TAN Yuqing, LUO Yongkang |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
|
|
|
|
Abstract To investigate the effect of frozen storage temperature on the quality changes of pre-frozen golden pomfret, vacuum-packaged whole fish were pre-frozen at –40 ℃ for 24 h, and stored for 24 weeks at –20 or –40 ℃. During storage, changes in quality indicators, protein oxidation, fat oxidation, and muscle microstructure were measured. The results showed that golden pomfret maintained good sensory quality throughout the entire storage period, with better sensory quality being observed when stored at –40 ℃. The centrifugal loss rate of golden pomfret stored at –20 ℃ increased more rapidly. As the frozen storage time extended, the total sulfhydryl content and intrinsic fluorescence intensity of myofibrillar proteins in frozen golden pomfret meat gradually decreased, while disulfide bond and carbonyl contents increased. The thiobarbituric acid value of golden pomfret meat also increased gradually. Surface hydrophobicity increased initially and then decreased, but there was no significant difference between different storage temperatures. After 24 weeks of freezing, the gap between and fracture degree of muscle fibers in golden pomfret meat increased, but there was no significant difference in muscle microstructure between different storage temperatures. In conclusion, after pre-freezing treatment at –40 ℃, storage at –40 ℃ did not effectively delay the quality deterioration of whole golden pomfret compared to –20 ℃. Therefore, considering energy efficiency, –20 ℃ is recommended as freezing storage temperature for whole golden pomfret after prefreezing treatment.
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
