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Development of a robust mitochondrial-based approach to evaluate freezing damage in fish muscle.

Number: 18329

Author(s) : YIN Z., YAN L., REDO M. A., WATANABE M.

Summary

The evaluation of freezing damage to food typically involves the measurement of sensorial changes, estimation of drip loss, and microscopic observation. These common techniques are frequently associated with substantial measurement errors and are resource intensive. In this study, a new and robust evaluation method was developed and proposed. The degree of mitochondrial damage in frozen-thawed samples was assessed, and a metric called as Mitochondrial Structure Activity (MSA) was developed to quantify the ratio of NADH consumption by mitochondria prior to and following the implementation of a proposed homogenization procedure. Experiments revealed that MSA reliably distinguished fresh samples from frozen–thawed samples in sea bream (white flesh fish). The present study found that the freezing method, covering both slow and rapid freezing, had a significant effect on MSA (P < 0.001). In comparison with conventional evaluation methods, this technique does not require the use of fresh samples and use of toxic chemicals, is not species-dependent, and requires less processing time.

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Pages: 7 p.

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Details

  • Original title: Development of a robust mitochondrial-based approach to evaluate freezing damage in fish muscle.
  • Record ID : 30034730
  • Languages: English
  • Subject: Technology
  • Source: 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2026.8329

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