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Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.

Author(s) : YANG H., LU H., HE X., CHEN J., PENG L., LIAO E.

Type of article: IJR article

Summary

Monopterus albus is highly susceptible to spoilage due to high protein and moisture contents while frozen storage can effectively prolong the shelf-life. To study the effect of liquid nitrogen freezing (LNF) on quality, microstructure of ice crystal and muscle fiber, and physicochemical properties of proteins, Monopterus albus was frozen at -20 °C by refrigerator (RF, control), -50 °C, -80 °C, and -110 °C by LNF, respectively. The -110 °C LNF exhibited the highest freezing rate among four groups, contributing to the formation of small ice crystals with more uniform distribution and alleviating the damage to muscle fiber. In -110 °C LNF group, protein secondary structure changed relatively subtle, resulting in high protein solubility, Ca2+-ATPase activity, and total sulfhydryl content, as well as low surface hydrophobicity and disulfide bond content. LNF retarded the rise of TVB-N value, prevented the loss of immobilized and free water, and maintained water holding capacity and shear force. In conclusion, -110 °C LNF was recommended a promising freezing process for frozen Monopterus albus due to less alteration of quality and alleviation of protein denaturation.

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Pages: 188-198

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Details

  • Original title: Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.
  • Record ID : 30032468
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Publication date: 2024/09
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2024.05.033

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