Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins

Abstract

This study aims to investigate a new method of glazing for improving the storage quality of frozen horse mackerel. Specifically, this study explored the effect of double-glazing with theaflavins on the quality of horse mackerel stored at −20°C for 28 weeks by comparing with unglazed and those single glazed with theaflavins. Chemical indicators were used to assess deterioration during storage, the water-holding capacity (WHC), weight loss, drip loss, and low-field nuclear magnetic resonance (LF-NMR) were used to analyze the water retention of fish and water migration in tissues. The water retention analysis results showed that double-glazing can maintain higher WHC, T 22 values and lower weight loss, drip loss, T 23 values at the end of storage. Chemical analysis results showed that double-glazing combined with theaflavins was highly effective in maintaining lower TVB-N, FAAs, MDA values, and higher SH, IFI values in frozen horse mackerel, especially theaflavins as inner layer glazed material, perhaps due to the synergistic effect of anticrushing and antioxidant abilities. Therefore, the double-glazing with TF inner layer was more effective in controlling quality changes of frozen horse mackerel.

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

“…The changes of FAAs in large yellow croaker on the fresh and different freezing treatments are presented in Table 2 . FAAs have a crucial role in the flavor development of aquatic products because they can give umami, sweetness, and bitterness, among other taste characteristics ( 67 ). Large yellow croaker had a low histidine level of <5 mg/100 g, which was in agreement with the findings of Wang et al ( 68 ) and Dou et al ( 69 ).…”

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

“…It has been previously reported that the formation of sulfur volatiles increased in tilapia fillets with extended frozen storage time, which is further accompanied by an off-flavor of the fillets (X. Wang & Xie, 2021). The increased volatile flavor in mackerel during frozen storage could be associated with oxidation and denaturation of protein molecules and can also be related to freeze-induced lipid oxidation (Albertos et al, 2015).…”

Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing

“…Thus, the appropriate glazing of seafood prior to the freezing period would protect the final product from dehydration, quality loss, and oxidation. Previous studies have shown the valuable effects of glazing by inhibiting lipid oxidation [ 6 , 7 ] and hydrolysis [ 8 , 9 ] development, volatile amine formation [ 10 , 11 ], and microbial activity [ 12 , 13 ]. Additionally, the glazing process has been shown to improve the pH value and water-holding capacity, colour, and textural properties of frozen fish [ 10 , 11 ].…”