Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions

Jiang, Qingqing; Huang, Shiyu; Du, Yang; Xiao, Jianbo; Wang, Mingfu; Wang, Xichang; Shi, Wenzheng; Zhao, Yueliang

doi:10.1016/j.foodchem.2022.135097

Cited by 11 publications

(10 citation statements)

References 32 publications

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“…Despite the development of advanced technologies for fish processing and preservation, fish chilling and freezing remain the most commonly used preservation methods for farmed fish, such as Tilapia [35]. These techniques are used to preserve fish quality at low temperatures, [94] including refrigerated storage at 0°C to 4°C and frozen storage at 18°C to 40°C [38]. At the farm level, fish chilling is commonly achieved using ice, which may involve the use of super chilling technology.…”

Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

“…Fish chilling using ice [13] may entail the use of super chilling technology to freeze a small portion of the fish water content and reduce microbial activity, resulting in a longer shelf life than chilled fish. However, super chilling technology can speed up self-autolytic reactions in fish, leading to quick fish spoilage when thawed [7,38]. Fish freezing should be done quickly rather than through the prolonged freezing process to enhance quality during freezing.…”

Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

“…Fish freezing should be done quickly rather than through the prolonged freezing process to enhance quality during freezing. To increase fish shelf-life and ensure its quality and safety, incorporation of freeze/chill temperature and duration, regulation of bleeding conditions, and fish preparation (whole, gutted, filleted) should be considered [38,97]. The review paper focuses on traditional chilling and freezing methods for farmed fish, marine and freshwater capture fish species, and explores ways to increase the shelf-life of cooled and frozen fish, which is crucial for the quality assurance of farmed Tilapia fish.…”

Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

“…To ensure good quality frozen Nile tilapia (O. niloticus) in the market, a series of chilling, fast freezing, and frozen storage at ambient temperatures ranging from -18 oc to -35 oc are essential [35,46]. It is crucial to note that exposure of frozen fish to light, particularly ultraviolet, organic, and inorganic substances such as copper and iron, can initiate and accelerate the lipid oxidation process in farmed fish, leading to spoilage [38], especially in Tilapia fillets.…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Gaping is muscle separation in fish fillets that occurs during frozen storage and is regarded as a quality flaw [38]. As a result, during rigour mortis, the temperature of the fish should be kept as low as possible.…”

Section: Clostridium Botulinum Is a Kind Of Bacteria 82°c-110°c-optimummentioning

confidence: 99%

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Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

Syanya

Mathia

Harikrishnan

2023

AFSJ

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This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.

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Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

Section: The Deterioration Of Fish Freshness and Shelf Lifementioning

confidence: 99%

Section: Lipid Oxidationmentioning

confidence: 99%

Section: Clostridium Botulinum Is a Kind Of Bacteria 82°c-110°c-optimummentioning

confidence: 99%

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Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

Syanya

Mathia

Harikrishnan

2023

AFSJ

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Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

Li,

Liu,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDPotentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, which is a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated.RESULTSThe gel strength and WHC of the surimi gels were significantly improved (P < 0.05), the whiteness, and cooking loss of all the samples decreased slightly with the increase of PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols, and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels; PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1‐Propanol, 1‐octen‐3‐ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances.CONCLUSIONThese results provide a theoretical support for the investigation and development of new nutrient‐health‐flavored surimi products.This article is protected by copyright. All rights reserved.

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Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS

Cheng,

Mei,

Xie

2024

Food Bioprocess Technol

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Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions

Cited by 11 publications

References 32 publications

Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS

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