Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Abstract

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of the meat and might even be risky for microorganisms, undermining the popularity of frozen filets among consumers. This study investigated the importance of different conditions (0°C, 4°C, and 25°C for 0–4 days) and physicochemical characteristics of rainbow trout filet storage on fish’s characteristics, freshness, quality, and shelf-life. Results showed that the fish easily underwent rigor mortis and resolution of rigor mortis when stored at 25°C. However, rigor mortis was more likely to occur under storage at 0°C than at 4°C [with 100 kV/m high voltage electrostatic fields (HVEF)] due to low-temperature stimulation, but resolution of rigor mortis began to appear after 24 h of storage at either temperature. The protein solubility and gel strength of fish stored at 25°C continued to decrease due to thermal denaturation, and those of fish stored at 4°C and 0°C also showed a decrease owing to rigor mortis and then an increase when rigor mortis disappeared. The K values increased rapidly at 25°C and reached 61% at 14 h. Under storage at 4°C and 0°C, the K values only slightly increased before resolution of rigor mortis. However, the K-values did not exceed 40% for 4 days post-resolution of rigor mortis. Differential Scanning Calorimetry analysis and tissue sectioning showed that protein denaturation and separation between muscle fibers persisted during storage at various temperatures, most notably at 25°C. It is important to note that storing at 0°C for 96 h did not result in any significant changes in the molecular protein composition. Moreover, the muscle tissue remained in excellent condition compared to storage at 25°C and 4°C. Additionally, there was no significant difference in the total viable count (TVC) and psychrophilic bacteria between storage at 0°C and 4°C, considered safe for food consumption. These promising findings are conveyed in a circular economy based on the food industry, particularly adequate raw materials, stable prices, measures to reduce food loss and waste, and contributing to developing efficient, diverse, and sustainable food processing systems.

Evaluating the application feasibility of thyme oil nanoemulsion coating for extending the shelf life of papaya (Carica papaya cv. Tainung No. 2) with postharvest physiology and quality parameters

“…TPC was determined according to the method described by Cheng et al [31], with slight modifications. The papaya peels from different storage periods were collected in 1 cm 2 sizes and sterilized with tweezers, placed in centrifuge tubes containing 500 μL of sterile water, followed by homogenization on a sterile bench.…”

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

“…The texture profile analysis (TPA) of the sample was measured as described in Cheng et al (2023) with minor modifications. The sample was randomly sampled and then sliced into 2.5 cm 3 cubes, followed by two compression tests using a Texture Analyzer (Brookfield CT3-4500, AMETEK, Inc., Berwyn, PA, USA).…”

“…Cheng et al (2023) described. Briefly, 10 g of the homogenized sausage was wrapped in filter paper and placed in a centrifuge tube, followed by centrifuge at 4 C, 4800g for 5 min with a centrifuge (Hitachi, CF7D2, Japan).…”

Influence of hot‐smoking on the stability of fresh and frozen–thawed deep‐skinned Atlantic mackerel fillets during cold storage

“…Recently, several studies have been carried out on many different fish preservation techniques (Cheng et al., 2023a , 2023b ; Kumar et al., 2022 ; Lu et al., 2022 ). Over the years, many studies aimed specifically at mackerel species have focused on the effects of smoking, each using different smoking processes, treatments, packaging methods, and technologies (Baten et al., 2020 ; Goulas & Kontominas, 2005 ; Huang et al., 2019 ; Kolodziejska et al., 2002 ; Ozogul & Balikci, 2013 ; Stolyhwo et al., 2006 ).…”