Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage

Abstract

IntroductionThe production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage.MethodsIn this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze–thaw (F–T) cycles and frozen storage.Results and discussionThe results show the deterioration of muscle quality of large yellow croaker after low-salt treatment was lower than that of the salt-free soaking group. The salting treatment significantly (P < 0.05) enhanced the yield of large yellow croaker, which was 24.3% greater than the salt-free soaking group after 6 weeks of frozen storage. The microstructure of the salted muscle was more stable and maintained its cellular structure after F–T cycles and frozen storage. The b* value of the salt-free soaking group increased from b* value of the low-salt soaking group decreased from acceptable range. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicates the content of 17 kDa peptide decreased in the low-salt soaking group, and the peptides at 21 and 24 kDa increased during frozen storage. The results of the present study provide guidance for the optimal processing, transport, and storage of large yellow croaker, but the effect of salting on lipid oxidation and protein oxidation requires further study.

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“…Nosocomial infections, such as Stenotrophomonas maltophilia and Acinetobacter baumannii , are resistant to most antibiotics. Interestingly, TFs have an obvious bacteriostatic effect on these pathogens, and the effect is more significant when used with epicatechin (EC) (Mao, 2021).…”

“…Sun et al (2017)) showed that TFs can be used as a natural antioxidant to control the melanosis of shrimp. Mao (2021), (Cui et al, 2020) proved that TFs slowed the decomposition of protein and lipid in large yellow croaker, which significantly delayed the quality changes in fish during frozen storage. Therefore, TPGs, in combination with other preservatives or modern biotechnology, can play an important role in food preservation.…”

“…Also, they can be used in meat and aquatic products for preservation, color protection, and bacteriostasis. Sun et al (2017)) showed that TFs can be used as a natural antioxidant to control the melanosis of shrimp Mao (2021),(Cui et al, 2020). proved that TFs slowed the decomposition of protein and lipid in large yellow croaker, which significantly delayed the quality changes in fish during frozen storage.…”