Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-25 DOI:10.1016/j.lwt.2025.118559

Wenxia Wang , Xiuping Liu , Xingdan Xia , Kun Liu , Zhini He , Weiliang Wu , Wenzhen Liao , Chunlong Liu , Xingfen Yang , Qi He

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引用次数: 0

Abstract

Debate persists on how moderate chilling affects sashimi palatability. This study reinterprets its impact through the framework of post-mortem cold shock physiology in fish fillets. Red sea bream (Pagrus major) sashimi, subjected to controlled cold shock (liquid-induced, ∼0 °C, 10–40 min), exhibited profound physiological shifts during 120 h of storage. Cold shock markedly suppressed metabolic activity, as indicated by reduced k-value and Ca²⁺-ATPase activity. The suppression attenuated spoilage pathways: lipid oxidation (declines in PV and TBARS), protein degradation (reduced TCA-soluble peptides and TVB-N), and microstructure deterioration (stabilized surface hydrophobicity, sulfhydryl groups, and limited protein carbonyls). Microbial growth (TBC and PC) was significantly inhibited, leading to drastically reduced biogenic amine accumulation, particularly histamine, which remained at 3.7 mg/kg versus 36.9 mg/kg in controls after storage. Consequently, sensory acceptance was significantly enhanced, and the acceptable period was extended from <48 h to beyond 120 h. By elucidating the physiological mechanism underlying cold shock, this work provides a scientific foundation for an ancient culinary practice, bridging millennia of culinary wisdom with cutting-edge food science.

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死后冷休克生理学：一种验证古代生鱼片做法的新机制，通过化学和细胞稳定延长保质期

关于适度冷却如何影响生鱼片的适口性的争论仍在继续。本研究通过鱼片死后冷休克生理学的框架重新解释了其影响。红海鲷鱼（Pagrus major）生鱼片在受控冷休克（液体诱导，~ 0°C， 10-40分钟）下储存120小时，表现出深刻的生理变化。冷休克显著抑制代谢活性，如降低k值和Ca2+- atp酶活性所示。抑制减弱了腐败途径：脂质氧化（PV和TBARS下降），蛋白质降解（tca可溶性肽和TVB-N减少）和微观结构恶化（表面疏水性，巯基和有限的蛋白质羰基稳定）。微生物生长（TBC和PC）被显著抑制，导致生物胺积累急剧减少，特别是组胺，在储存后保持在3.7 mg/kg，而对照组为36.9 mg/kg。因此，感官接受度显著提高，可接受时间从48小时延长到120小时以上。通过阐明冷休克的生理机制，这项工作为古代烹饪实践提供了科学基础，将数千年的烹饪智慧与尖端食品科学联系起来。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.