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.
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.
Food Res Int. 2024 Jan;175:113657. doi: 10.1016/j.foodres.2023.113657. Epub 2023 Nov 3.
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, effectively curtailing water loss. Simultaneously, the combination of vacuum packaging with the complex ice glaze effectively mitigated the degradation of IMP and free amino acids, maintaining low levels of K value (12.85 %) and TVB-N (11.28 mg N/100 g) throughout the 300-day frozen storage, retaining first-class freshness. Among the various treatment modalities assessed, the combined application of vacuum packaging and 0.3 % DSE-infused ice glazing emerged as the most effective in terms of preservation outcomes. This efficacious combination shows promising potential for the frozen storage of aquatic products and is therefore recommended for practical implementation.
冰衣中添加 0.3%的 D-异抗坏血酸钠（DSE），结合真空包装，用于保持冷冻大黄鱼在冷冻储存期间的质量。本研究旨在评估 300 天内 -23°C 冷冻储存期间的水性质（持水能力和水分分布）、蛋白质相关特性（肌原纤维蛋白的二级和三级结构）、新鲜度指标（K 值和总挥发性碱基氮（TVB-N））和非挥发性风味化合物（游离氨基酸（FAA）和核苷酸）等各个方面。结果表明，真空包装对冰晶生长有显著的抑制作用。值得注意的是，它成功地将几乎所有冰晶的横截面积保持在 20000μm 以下，有效地减少了水分的损失。同时，真空包装与复杂冰衣的结合有效地缓解了 IMP 和游离氨基酸的降解，在 300 天的冷冻储存期间保持低 K 值（12.85%）和 TVB-N（11.28mgN/100g），保持一流的新鲜度。在所评估的各种处理方式中，真空包装和 0.3%DSE 冰衣的联合应用在保存效果方面最为有效。这种有效的组合对于水产品的冷冻储存具有广阔的应用前景，因此推荐实际应用。
