Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

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ID: 26177
2019
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Abstract
The influence of various freeze-thaw cycles on the physicochemical and histological properties of lightly salted tuna meat was studied. Enhanced water-holding capacity and springiness were obtained in the salted samples even after repeated freezing-thawing, which was ascribed to the modifications in tissue microstructure, ice crystal morphology, and protein properties. Intracellular and spherical ice crystals were observed in the salted meat, rather than the extracellular and large ice columns in the unsalted counterparts. Proteins in the salted meat were more sensitive to the stresses imposed by freezing-thawing and would form hydrophobic interactions more readily. Excessive freeze-thaw cycles accelerated the discoloration of salted meat, probably due to the decreased oxidative stability by salt. The overall quality properties of lightly salted tuna meat could be better maintained when subjected to no more than three freeze-thaw cycles.
Reference Key
jiang2019changesfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Jiang, Q.
Journal Food chemistry
Year 2019
DOI
10.1016/j.foodchem.2019.04.091
URL
Keywords Keywords not found

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