Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-19 DOI:10.1111/ijfs.17461

Yu Liu, Chi Zhang, Jun Mei, Jing Xie

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Abstract

The objective of this study was to evaluate the effect of slurry ice (SI) in physicochemical changes, water migration, myofibrillar protein characterisation, and extended shelf life during cold storage of pufferfish (Takifugu obscurus). SI provided faster cooling rate, better structural stability of muscle tissue, and a significant reduction in total viable count (TVC). In addition, the use of SI treatment resulted in a considerable reduction in total volatile basic nitrogen (TVB-N) and pH. The results of the texture profile analysis (TPA) demonstrated that SI had a significant inhibitory effect on the reduction of hardness, springiness, resilience, and chewiness. In addition, SI treatment better maintained a well-structured myofibrillar protein stabilising the tertiary structure. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) revealed that SI treatment could retard the water migration. Furthermore, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that SI treatment of pufferfish effectively slowed down the degradation of their myofibrillar protein fraction throughout the cold storage.

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不同预冷方法对河豚（Takifugu obscurus）冷藏期间理化变化、水分迁移和肌纤维蛋白特性的影响

本研究的目的是评估浆状冰（SI）在河豚（Takifugu obscurus）冷藏过程中对理化变化、水迁移、肌纤维蛋白表征和延长保质期的影响。SI 可加快冷却速度，提高肌肉组织结构的稳定性，并显著降低总存活率（TVC）。此外，使用 SI 处理还大大降低了总挥发性碱氮（TVB-N）和 pH 值。质构分析（TPA）结果表明，SI 对降低硬度、回弹性、弹性和咀嚼感有显著的抑制作用。此外，SI 处理能更好地保持结构良好的肌纤维蛋白，稳定三级结构。低场核磁共振（LF-NMR）和磁共振成像（MRI）显示，SI 处理可延缓水分迁移。此外，共焦激光扫描显微镜（CLSM）和扫描电子显微镜（SEM）的结果表明，SI 处理河豚有效地减缓了其肌纤维蛋白部分在整个冷藏过程中的降解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.