Impact of supercooling storage on physical and chemical properties of yellowfin tuna (Thunnus albacares)

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2023-10-31 DOI:10.1016/j.jfoodeng.2023.111818

Dongyoung Lee , Youngsang You , Kacie K.H.Y. Ho , Yong Li , Soojin Jun

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引用次数: 0

Abstract

Seafood is highly perishable, and its spoilage begins immediately after harvesting due to the production of various metabolites. However, freezing, a conventional long-term preservation technology, causes quality degradation due to ice crystallization. Supercooling has emerged as a promising technique to prevent ice formation and quality degradation. In this study, tuna fillets were supercooled at −3.5 °C with an external pulsed electric field (PEF) and oscillating magnetic field (OMF) strengths for optimization. Quality factors such as drip loss, color, microbial analysis, texture, and total volatile basic nitrogen (TVB-N) were evaluated in comparison with refrigerated, frozen-thawed, and supercooled samples stored for 1, 4, 7, and 10 days. The results showed that supercooled samples had lower TVB-N values than refrigerated samples. The aerobic plate counts of supercooled tuna samples did not significantly vary from 1 to 7 days of storage. Moreover, supercooling preserved the textural integrity of the product and reduced drip loss compared to frozen-thawed samples. Therefore, supercooling preservation can extend the shelf-life of tuna fillets while minimizing quality degradation, indicating its potential compared to conventional refrigeration and freezing methods.

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过冷储存对黄鳍金枪鱼（Thunnus albacares）物理和化学特性的影响

海产品极易变质，由于会产生各种代谢物，海产品在收获后会立即开始变质。然而，冷冻作为一种传统的长期保存技术，会因冰结晶而导致质量下降。过冷技术已成为一种很有前途的防止结冰和质量下降的技术。在这项研究中，金枪鱼鱼片在-3.5 °C的温度下采用外部脉冲电场（PEF）和振荡磁场（OMF）强度进行过冷，以进行优化。与冷藏、冷冻-解冻和过冷保存 1、4、7 和 10 天的样品相比，对滴水损失、颜色、微生物分析、质地和总挥发性碱氮（TVB-N）等质量因素进行了评估。结果显示，过冷样品的 TVB-N 值低于冷藏样品。过冷金枪鱼样品的需氧菌落计数在储存 1 至 7 天期间没有明显变化。此外，与冷冻-解冻样品相比，过冷保存保持了产品质地的完整性，减少了滴水损失。因此，与传统的冷藏和冷冻方法相比，过冷保存法既能延长金枪鱼片的货架期，又能最大限度地减少质量下降，显示了其潜力。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.

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