Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

Abstract:

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 978-984
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.978
• Online since: July 2012
• Authors: Qian Liu, Jian Chun Han, Yong Gen Zhang, Shuang Mei Li, Jing Li, Qian Chen
• Keywords: Physical Properties, Quality Characterizes, Sliver Carp, Superchilling, Surimi

References

[1] Y. Q. Luo, H. X. Shen, D. D. Pan, and G. H. Bu, Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate, Food Hydrocolloid. 22 (2008) 1513-1519.

DOI: 10.1016/j.foodhyd.2007.10.003

[2] J. W. Park, and T. M. Lin, Surimi: Manufacturing and evaluation, In J. W. Park (Ed.), Surimi and surimi seafood (pp.33-106), 2005. Boca Raton: CRC Press Taylor and Francis Group.

DOI: 10.1201/9781420028041.ch2

[3] T. Aymerich, P. A. Picouet, and J. M. Monfort, Decontamination technologies for meat products, Meat Sci. 78 (2008) 114-129.

DOI: 10.1016/j.meatsci.2007.07.007

[4] A. S. Duun, and T. Rustad, Quality changes during superchilled storage of cod (Gadusmorhua) fillets, Food Chem. 105 (2007) 1067-1107.

DOI: 10.1016/j.foodchem.2007.05.020

[5] T. Morkore, A. A. Hansen, E. Unander, and O. Einen, Composition, liquid leakage, and mechanical properties of farmed rainbow trout: Variation between fillet sections and the impact of ice and frozen storage, J. Food Sci. 67 (2002) 33-1938.

DOI: 10.1111/j.1365-2621.2002.tb08749.x

[6] L. Gram, and H. H. Huss, Microbiological spoilage of fish and fish products, Int. J. Food Microbiol. 33 (1996) 121-137.

DOI: 10.1016/0168-1605(96)01134-8

[7] F. Bin, and P. L. Theodore, Shelf-life prediction: theory and application, Food Con. 4 (1993) 125-133.

[8] A. S. Duun, A. K. T. Hemmingsen, A. Haugland and T. Rustad, Quality changes during superchilled storage of pork roast, LWT-Food Sci. Technol. 41 (2008) 2136-2143.

DOI: 10.1016/j.lwt.2008.02.001

[9] B. H. N. Duy, S. Arason, K. A. Thorarinsdóttir, Effects of dry ice and superchilling on the quality and shelf life of arctic charr (Salvelinus alpinus) fillets, Int J. Food Eng. 3 (2007) 1-27.

DOI: 10.2202/1556-3758.1093

[10] K. Fernández, E. Aspé, and M. Roeckel, Shelf-life extension on fillets of Atlantic salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging, Food Con. 20 (2009) 1036-1042.

DOI: 10.1016/j.foodcont.2008.12.010

[11] L. D. Kaale, T. M. Eikevik, T. Rustad and K. Kolsaker, Superchilling of food: A review, Int J. Food Eng. 107 (2011) 141-146.

DOI: 10.1016/j.jfoodeng.2011.06.004

[12] L. Gallart-Jornet, T. Rustad, J. M. Barat, P. Fito, and I. Escriche, Effect of superchilled storage on the freshness and salting behavior of Atlantic salmon (Salmo salar) fillets, Food Chem. 103 (2007) 1268-1281.

DOI: 10.1016/j.foodchem.2006.10.040

[13] X. F. Xia, B. H. Kong, Q. Liu, and J. Liu, Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles, Meat Sci. 83 (2009) 239-245.

DOI: 10.1016/j.meatsci.2009.05.003

[14] R. O. Sinnhuber, and T. C. Yu, The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils, J. Jpn. Oil Chem. Soc. 25 (1977) 259-267.

DOI: 10.5650/jos1956.26.259

[15] S. Benjakul, W. Visessanguan, C. Thongkaew, and M. Tanaka, Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage, Food Res. Int. 36 (2003) 787-795.

DOI: 10.1016/s0963-9969(03)00073-5

[16] J. A. Wells, M. M. Werber, and R. G. Yount, Inactivation of myosin subfragment one by cobalt(II)/cobalt(III) phenanthroline complexes 2. Cobalt chelation of two critical SH groups, Biochem. 18 (1979) 4800-4805.

DOI: 10.1021/bi00589a006

[17] L. H. Yu, E. S. Lee, and J. Y. Jong, Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles, Meat Sci. 71 (2005) 375-382.

DOI: 10.1016/j.meatsci.2005.04.020