Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (<i>Cyprinus carpio)</i>

Wang, Hang; Luo, Yongkang; Shi, Ce; Shen, Huixing

doi:10.1080/10498850.2013.763884

Cited by 21 publications

(15 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Here, increased cooking moisture loss was observed as the number of freeze-thaw cycles increased from 0 to 3 (P<0.05). However, after 3 repeated freeze-thaw cycles, the cooking moisture loss gradually decreased, which was similar to the finding of Wang et al (2015) in common carp. This may be explained by the fact that too much water was exuded during repeated freeze and thaw processes and, in turn, the water content in the rabbit meat samples was significantly reduced.…”

Section: Changes In Whcsupporting

confidence: 71%

“…Vieira et al (2009) reported that fat melting and protein denaturation during cooking together contributed to the liberation of chemically bound water. Repeated thawing and regeneration of ice in the present study may have resulted in serious mechanical disruption of muscle cells, which is clearly detrimental to muscle tissues (Wang et al, 2015). Here, increased cooking moisture loss was observed as the number of freeze-thaw cycles increased from 0 to 3 (P<0.05).…”

Section: Changes In Whcmentioning

confidence: 52%

“…Ali et al (2016) suggested that the loss of muscle system integrity caused by repeated freeze-thaw cycles can accelerate oxidation. Moreover, the formation of ice crystals can damage the cell and can result in the release of pro-oxidants that promote lipid oxidation (Wang et al, 2015). According to Rahman et al (2015), the TBARS threshold for the development of rancidity is 1.0 mg/kg.…”

Section: Changes In Metmb Content Tbars and Carbonyl Contentmentioning

confidence: 99%

“…Numerous studies have reported that repeated freeze-thaw cycles affect many qualities of meat and related products, including colour, texture and WHC (Benjakul and Bauer, 2001;Xia et al, 2009;Jeong et al, 2011;Qi et al, 2012;Ali et al, 2015;Rahman et al, 2015;Wang et al, 2015). In a study of chicken breast meat, Ali et al (2015) revealed that freeze-thaw cycles cause significant lipid and protein oxidation.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

View full text Add to dashboard Cite

Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

show abstract

Section: Changes In Whcsupporting

confidence: 71%

Section: Changes In Whcmentioning

confidence: 52%

Section: Changes In Metmb Content Tbars and Carbonyl Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

View full text Add to dashboard Cite

show abstract

“…Freezing is a method of preservation, and important for shelf life extension and maintenance of quality. However, the quality of the product is closely related to the freezing and thawing conditions, and the choice of method for thawing has the potential to affect the quality of the fish, as chemical reactions and muscle degradation may escalate . There are many potential methods for thawing fish, and methods applicable at an industrial scale were recently reviewed by Backi …”

Section: Introductionmentioning

confidence: 99%

A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish

Roiha¹,

Jónsson

Backi

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThe catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has a need for all‐year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all‐year supply of high‐quality and safe cod products.RESULTSComparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water‐holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post‐filleting.CONCLUSIONThe results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all‐year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Microwave Thawing and Tempering

Mao,

Zhu

2024

Food Engineering Series

View full text Add to dashboard Cite

Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (Cyprinus carpio)

Cited by 21 publications

References 30 publications

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish

Microwave Thawing and Tempering

Contact Info

Product

Resources

About