The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea).

D-sodium erythorbate Frozen storage Large yellow croaker Myofibrillar protein Non-volatile flavor compounds Quality Vacuum packaging

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Jan 2024
Historique:
received: 09 08 2023
revised: 25 10 2023
accepted: 31 10 2023
medline: 22 12 2023
pubmed: 22 12 2023
entrez: 21 12 2023
Statut: ppublish

Résumé

Ice glazing containing 0.3 % D-sodium erythorbate (DSE), combined with vacuum packaging, was used as a method to maintain the quality of large yellow croaker during frozen storage. This study aimed to assess various aspects, including water properties (water holding capacity and moisture distribution), protein-related characteristics (secondary and tertiary structure of myofibrillar protein), freshness indicators (K value and total volatile base nitrogen (TVB-N)), and non-volatile flavor compounds (free amino acids (FAAs) and nucleotides) in samples stored for 300 days at -23 °C. The results showed that vacuum packaging had a significant inhibitory effect on the growth of ice crystal. Notably, it successfully maintained the cross-sectional area of nearly all ice crystals below 20,000 μm

Identifiants

DOI: 10.1016/j.foodres.2023.113657 PMID: 38129018
pubmed: 38129018
pii: S0963-9969(23)01205-X
doi: 10.1016/j.foodres.2023.113657
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

113657

Informations de copyright

Copyright © 2023. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yuanming Chu (Y)

College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.

Zhaoyang Ding (Z)

College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.

Jing Xie (J)

College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China. Electronic address: jxie@shou.edu.cn.

Classifications MeSH