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The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles.

Authors :
Huang, Yizhen
Liu, Yu
Zhang, Nana
Zhang, Lin
Ma, Xiaoxiao
Qin, Lei
Dong, Xiuping
Source :
Journal of Texture Studies; Apr2023, Vol. 54 Issue 2, p276-287, 12p
Publication Year :
2023

Abstract

In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze–thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze–thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze–thaw cycle on the quality changes of snakehead fish during transportation and marketing. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
00224901
Volume :
54
Issue :
2
Database :
Complementary Index
Journal :
Journal of Texture Studies
Publication Type :
Academic Journal
Accession number :
163282319
Full Text :
https://doi.org/10.1111/jtxs.12736