COMPARISON OF SUPERCHILLING AND FREEZING ON THE MICROSTRUCTURE, MUSCLE QUALITY AND PROTEIN DENATURATION OF GRASS CARP (CTENOPHARYNGODON IDELLUS )

Abstract

Quality changes in grass carp during superchilled storage at −2C were evaluated in terms of the microstructure, drip loss, pH value, total volatile basic nitrogen (TVB‐N), trimethylamine nitrogen (TMA‐N), water holding capacity (WHC), salt soluble protein (SSP) and Ca2+‐ATPase activity by comparison with frozen storage at −18C. The microstructure of grass carp muscle was seriously damaged with the exhibition of myofibril shrinkage and breakage under frozen storage. Both TVB‐N and TMA‐N contents in superchilled grass carp were controlled under the acceptable values within 21 days of storage. Significant lower drip loss and higher WHC under superchilled storage was observed compared with frozen storage. Superchilling attenuated the denaturation of myofibrillar protein and the damage of muscle structure associated with freezing, where extractability of SSP and Ca2+‐ATPase activity were reduced. A shelf life of 21 days for superchilled grass carp could be estimated by the overall quality evaluation. PRACTICAL APPLICATIONS Traditional frozen fish can be extended for a long time. However, large amounts of water frozen out lead to serious texture change and drip loss after thawing. This study evaluated the potential of superchilling technology to keep the quality of grass carp with little damage caused by freezing storage. The results confirmed that superchilled grass carp could maintain the fresh quality up to 3 weeks. The present study provided a possible application of superchilling for medium period storage of freshwater fish.

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

“…Our results are similar of the finding of Mi [37] which reported for controlled both TVB-N and TMA-N contents in super chilled grass carp under the acceptable values within 21 days of storage. Those authors Mi [37] suggested the super chilling of grass carp attenuated the denaturation of myofibrillar protein and the damage of muscle structure associated with freezing, where extractability of salt soluble protein and Ca 2+ -ATPase activity were reduced. A shelf life of 21 days for super chilled could be estimated by the overall quality evaluation.…”

“…Similar to our results, Shen [34] found that after 11 days of storage at -3°C TVB-N and other freshness indicators (TAC, K value, sensory scores) were relatively low. Mi [37], and Liu [39] reach to similar conclusions studying on the total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N) in whole ungutted and filleted grass carp (Ctenopharyngodon idellus) during super chilled storage at -2°C to -3°C. Those authors concluded that TVB-N and TMA-N can be controlled under the acceptable values within 21 days.…”

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

“…This result was in accordance with the findings that for grass carp subjected to superchilling and freezing. [21] The initial decrease may be explained by the accumulation of lactic acid from anaerobic glycolysis and the production of inorganic phosphate due to ATP degradation, [32] whereas rising pH value during the later period of storage may be associated with decomposition of amino compounds resulting from microbial and autolytic reactions. [33] In the initial 3 days, the pH of samples superchilled at −3°C with tea polyphenols decreased slower than that frozen at −18°C and superchilling at −3°C, which indicated that tea polyphenols may interact with oxidase proteins and reduce their activity, inhibiting the rate of pH reduction due to glycolysis and ATP degradation.…”

“…[ 21] A 10 g sample was homogenised with 90 mL 0.6 mol/L perchloric acid solution, and the resulting suspension was centrifuged at 3000 r/min for 10 min at 4°C using a high-speed bench centrifuge (TGL-16G, Shanghai Anheng scientific instrument factory, Shanghai, China). A 10 mL supernatant was distilled and titrated in an automatic Kjeldahl Apparatus (Kjeltec2300, Foss, Sweden) with the blank experiment of 10 mL perchloric acid solution.…”

“…[20,21,22] However, the effect of superchilling combined with tea polyphenols on the quality of hairtail has not yet been reported.The overall objective of this research was to evaluate the effects of superchilling combined with tea polyphenols on the quality of hairtails. The pH value, electrical conductivity (EC), TVBN, lipid oxidation, microbial growth, the freshness K value, and sensory evaluation were used as the quality indicators.…”