Effects of Multiple Freeze-Thaw Cycles on Protein and Lipid Oxidation, Microstructure and Quality Characteristics of Rainbow Trout (Oncorhynchus mykiss)

Abstract

Multiple freeze-thaw cycles due to temperature fluctuations irreversibly damage the muscle tissue of fish, thereby reducing their edibility. The aim of this study was to determine the effects of the number of freeze-thaw (F–T) cycles on protein and lipid oxidation, microstructure, physical index, and nutritional quality of rainbow trout muscle. The results showed that F–T cycles accelerated protein carbonyl formation and thiobarbituric acid reactive substances (TBARS) generation (p < 0.05), as well as increased the loss of total sulfhydryl (SH) groups (p < 0.05). Moreover, transmission electron microscope (TEM) images illustrated that the microstructure of muscle fibers was loosed and disintegrated after the third F–T cycle, causing a reduction in water holding capacity (WHC). In addition, muscles lost the intrinsic color of fresh meat after the fifth cycle, with lightness L* and yellowness b* increasing, while redness a* declined (p < 0.05). The hardness, springiness, and chewiness of muscles decreased, and the shear force first increased and then decreased after the third cycle. Furthermore, the proximate components, essential amino acids (EAAs), and total amino acids (TAAs), decreased significantly after the third cycle (p < 0.05) due to the decrease of WHC as well as protein and lipid oxidation. The results indicated that the quality of rainbow trout muscle changed after the third cycle, deteriorated seriously after the fifth cycle, and was unacceptable after the seventh cycle. Therefore, it is necessary to reduce the temperature fluctuation to less than three times during freezing. The results provided a reference for the identification and classification of frozen aquatic products.