Effects of Freezing and Radio Frequency Tempering on Quality Characteristics of Marinated Yellow-Fin Tuna (Thunnus Albacares)

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zhenkun Fu, Yajin Zhang, Yao Yao, Feng Li, Hu Shi, Fanbin Kong, Yang Jiao
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Abstract

Temperature fluctuation is recognized as a significant factor contributing to the degradation of frozen fish quality. In this study, we investigated the impact of freeze—radio frequency (RF) temper cycles on various quality attributes, including color, microstructure, and water retention and distribution in tuna meat. We compared traditional static marination with ultrasonic-assisted marination following 1, 3, and 5 freeze-temper cycles, employing both refrigeration and RF tempering methods. Our findings revealed that RF tempering substantially reduced the tempering duration while maintaining temperature uniformity. After the initial 3 freeze-temper cycles, significant decreases were observed in tempering loss, water holding capacity, pH, L* and a* values of the samples (p < 0.05), concomitant with significant increases in thiobarbituric acid-reactive substances (TBARS), total volatile base nitrogen (TVB-N), and b* value (p < 0.05). Low-field NMR analysis indicated enhanced water mobility in tuna after the first 3 freeze-temper cycles. Scanning electron microscopy (SEM) images further suggested that the intracellular space in unmarinated samples expanded following 3 freeze-temper cycles, whereas marinated samples maintained better muscle fiber structure. Additionally, the thickness of muscle fibers in ultrasonically marinated samples exceeded that of the statically marinated cones. Hence, repetitive freeze-temper cycles resulted in a gradual decline in the quality of tuna. Nevertheless, marinated tuna retained favorable quality characteristics throughout the freeze-temper cycles, with the exception of the TBARS and b* value increase.

Abstract Image

冷冻和射频回火对腌制黄鳍金枪鱼质量特性的影响
温度波动被认为是导致冷冻鱼类质量下降的一个重要因素。在这项研究中,我们调查了冷冻-射频(RF)回火周期对各种质量属性的影响,包括金枪鱼肉的颜色、微观结构、保水性和水分分布。我们比较了传统的静态腌制和超声波辅助腌制,分别采用了 1、3 和 5 次冷冻-回火周期,并同时使用了冷藏和射频回火方法。我们的研究结果表明,射频回火大大缩短了回火时间,同时保持了温度的均匀性。经过最初的 3 次冷冻-回火循环后,观察到样品的回火损失、持水率、pH 值、L* 和 a* 值显著下降(p < 0.05),同时硫代巴比妥酸反应物质(TBARS)、总挥发性碱基氮(TVB-N)和 b* 值显著增加(p < 0.05)。低场核磁共振分析表明,经过前 3 个冻融循环后,金枪鱼体内的水分流动性增强。扫描电子显微镜(SEM)图像进一步表明,在 3 个冷冻-回火周期后,未腌制样品的细胞内空间扩大,而腌制样品则保持了较好的肌肉纤维结构。此外,超声波腌制样本的肌肉纤维厚度超过了静态腌制的锥体。因此,反复的冷冻-温度循环导致金枪鱼的质量逐渐下降。尽管如此,腌制金枪鱼在整个冷冻-变温循环过程中仍保持了良好的质量特性,只是 TBARS 和 b* 值有所增加。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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