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| Effects of Different Frozen Storage Temperatures on the Quality and Lipid Composition of Immersion-Frozen Grass Carp (Ctenopharyngodon idella) Meat |
| CHEN Ruizhi, ZHANG Wenjun, LUO Shucan, SONG Xianliang, Lü Bin, SITU Wenbei |
| 1. College of Food Science, South China Agricultural University, Guangzhou 510640, China; 2. Guangzhou Anfu Environmental Protection Technology Co. Ltd., Guangzhou 510145, China |
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Abstract To investigate the effects of different frozen storage temperatures on the quality of immersion-frozen grass carp (Ctenopharyngodon idella) meat, its thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and total viable count (TVC) were measured after frozen storage at –18 or –35 ℃ for 0, 7, 15, and 30 d. Besides, sensory evaluation and lipidomics analysis were performed. The results indicated that immersion freezing combined with storage at –35 ℃ significantly delayed the quality deterioration of grass carp fillets. After 30 d of storage, the TBARS value (0.360 mg/kg) and TVC (4.86 (lg (CFU/g))) of samples stored at –35 ℃ were significantly lower than those of samples stored at –18 ℃ (P < 0.05), and the sensory quality was closest to that of fresh samples. Following immersion freezing and frozen storage, significant alterations were observed in the lipid composition of grass carp meat. Glycerolipids and glycerophospholipids constituted the highest proportion among the differential lipids. Compared to fresh grass carp, sphingolipids were the most significantly up-regulated lipid class. Furthermore, the levels of fatty acyls resulting from oxidation and enzymatic hydrolysis, were significantly down-regulated at –35 ℃ compared to –18 ℃, demonstrating that immersion freezing combined with –35 ℃ low-temperature storage effectively mitigated lipid oxidation and degradation. This study provides molecular-level evidence for research into the deterioration mechanism of aquatic products and the optimization of preservation techniques.
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2026, Vol. 40 
