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Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides)
In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with −18 °C (A), −60 °C (B), and −60 °C with forced air circulation at 2 m/s (C), respectively) foll...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385098/ https://www.ncbi.nlm.nih.gov/pubmed/37513304 http://dx.doi.org/10.3390/molecules28145432 |
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author | Bao, Yulong Zhang, Yaqi Xu, Wanjun |
author_facet | Bao, Yulong Zhang, Yaqi Xu, Wanjun |
author_sort | Bao, Yulong |
collection | PubMed |
description | In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with −18 °C (A), −60 °C (B), and −60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at −18 °C for 30 and 90 days. Another two groups were frozen at −60 °C, followed by storage at −40 °C (D) and −60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen–thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate. |
format | Online Article Text |
id | pubmed-10385098 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103850982023-07-30 Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) Bao, Yulong Zhang, Yaqi Xu, Wanjun Molecules Article In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with −18 °C (A), −60 °C (B), and −60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at −18 °C for 30 and 90 days. Another two groups were frozen at −60 °C, followed by storage at −40 °C (D) and −60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen–thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate. MDPI 2023-07-15 /pmc/articles/PMC10385098/ /pubmed/37513304 http://dx.doi.org/10.3390/molecules28145432 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bao, Yulong Zhang, Yaqi Xu, Wanjun Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title | Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title_full | Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title_fullStr | Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title_full_unstemmed | Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title_short | Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides) |
title_sort | effects of different freezing rate and frozen storage temperature on the quality of large-mouth bass (micropterus salmoides) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385098/ https://www.ncbi.nlm.nih.gov/pubmed/37513304 http://dx.doi.org/10.3390/molecules28145432 |
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