Affiliation:
1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Abstract
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.
Funder
China Postdoctoral Science Foundation
Jiangsu Provincial Double-Innovation Doctor Program
Senior Talent Program of Jiangsu University
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science