Quality changes of prepared weever (Micropterus salmoides) by base trehalose solution during repeated freeze-thaw cycles
Xiaoyue Liu
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Search for more papers by this authorGuangquan Xiong
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorXiaohong Wang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Search for more papers by this authorLiu Shi
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorChunhai Jiao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorWenjin Wu
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorXin Li
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorJun Wang
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorYu Qiao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorLi Liao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorAnzi Ding
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorCorresponding Author
Lan Wang
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Correspondence
Lan Wang, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China.
Email: [email protected]
Search for more papers by this authorXiaoyue Liu
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Search for more papers by this authorGuangquan Xiong
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorXiaohong Wang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Search for more papers by this authorLiu Shi
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorChunhai Jiao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorWenjin Wu
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorXin Li
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorJun Wang
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorYu Qiao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorLi Liao
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorAnzi Ding
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Search for more papers by this authorCorresponding Author
Lan Wang
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
Correspondence
Lan Wang, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, 430064, China.
Email: [email protected]
Search for more papers by this authorAbstract
Effect of base trehalose solution on quality of prepared weever during repeated freeze-thaw cycles has been studied. L* (lightness), b* (yellowness), expressible moisture and total volatile base nitrogen (TVBN) of weever sample dipped in base trehalose solution reduced comparing with the control (without treatment), while pH, a* (redness), shear force, moisture content of treated samples increased (p ＜ .05) with the increased freeze-thaw cycle. As the number of freeze-thaw cycles increased, the peak temperatures (Peak 1 Tmax and Peak 2 Tmax) of all samples were less than that of fresh weever. The treated samples showed larger average cell area and smaller cell space than the control (p ＜ .05). Base trehalose solution could effectively improve the water retention of fish product and restrain the degradation of protein, which might constitute an available operation in industrial fish processing.
Practical applications
The objective of this study was to investigate the effect of base trehalose solution on quality of prepared weever during the repeated freeze-thaw cycles. The results indicated that base trehalose solution could effectively improve the water retention of fish product and retain the degradation of protein, which might be an available operation in industrial fish processing. Therefore, this work could lead the processing of prepared aquatic products industrially and provide theoretical fundament for the development of new cryoprotectants of protein-based food.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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