Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

2018 ◽  
Vol 42 (5) ◽  
pp. e13589 ◽  
Author(s):  
Nima Hematyar ◽  
Jan Masilko ◽  
Jan Mraz ◽  
Sabine Sampels
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Nutritional Quality ◽  
Frozen Storage ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Sensory Parameters

scholarly journals Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) During Long-Time Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 629
Author(s):  
Qinxiu Sun ◽  
Baohua Kong ◽  
Shucheng Liu ◽  
Ouyang Zheng ◽  
Chao Zhang
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Properties ◽  
Frozen Food ◽  
Protein Gel ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio) during frozen storage were investigated with air freezing (AF) and immersion freezing (IF) as controls. The results showed that the carbonyl and dityrosine content of UF samples were lower and the free amine content was higher than those of AF and IF samples during frozen storage indicating that UF inhibited protein oxidation caused by frozen storage. The particle size of UF myofibrillar protein was the smallest among all the groups indicating that UF inhibited the protein aggregation. The UF sample had higher G’, G” value, gel strength and gel water holding capacity than AF and IF groups showing that UF reduced the loss of protein gel properties. The gel microstructure showed that UF protein gel was characterized by smaller and finer pores than other samples, which further proves that UF inhibited loss of gel properties during frozen storage. The UF sample had shorter T2 transition time than other samples demonstrating that UF decreased the mobility of water. In general, UF is an effective method to reduce protein oxidation and gel properties loss caused by frozen storage.

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