Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi
ObjectiveTo regulate the formation of α-dicarbonyl compounds (α-DCs) in unwashed silver carp surimi.MethodsThe levels of 3-deoxyglucosaldosterone (3-DG), glyoxal (GO), pyroacetal (MGO) and 2, 3-butanedione (2,3-BD) were analyzed in surimi during frozen storage and freeze-thaw cycles at -18 ℃ and -6...
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The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
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| author | SU Jie LI Jiayi LIU Yongle ZHOU Jinsong HUANG Yiqun LI Xianghong WANG Faxiang |
| author_facet | SU Jie LI Jiayi LIU Yongle ZHOU Jinsong HUANG Yiqun LI Xianghong WANG Faxiang |
| author_sort | SU Jie |
| collection | DOAJ |
| description | ObjectiveTo regulate the formation of α-dicarbonyl compounds (α-DCs) in unwashed silver carp surimi.MethodsThe levels of 3-deoxyglucosaldosterone (3-DG), glyoxal (GO), pyroacetal (MGO) and 2, 3-butanedione (2,3-BD) were analyzed in surimi during frozen storage and freeze-thaw cycles at -18 ℃ and -60 ℃. The effects of freezing temperature, freezing method, and the addition of an antifreeze agent (enzymatic hydrolysis product of silver carp) on the formation of these α-DCs were evaluated.ResultsAfter 60 days of storage at -60 ℃, the levels of 3-DG, MGO and 2,3-BD increased by 209%, 122% and 139%, respectively, but were significantly lower compared to storage at -18 ℃. GO levels initially increased, peaking on day 45 during -60 ℃ storage, with a slower rate of change compared to the -18 ℃ group, which peaked on day 30. These findings indicate that ultra-low temperature storage can effectively reduce α-DCs formation. During freeze-thaw cycles, 3-DG and 2,3-BD levels increased progressively with more cycles, while GO and MGO levels initially increased and later declined. Freezing at -60 ℃ notably inhibited α-DC formation, whereas other freezing methods and temperature showed no significant effects. Adding enzymatic hydrolysates from silver carp suppressed increases in GO, MGO and 2,3-BD after 3 freeze-thaw cycles and mitigated declines in GO and MGO after 6 cycles.ConclusionThe addition of antifreeze agents can partially inhibit the formation and transformation of α-DCs, especially under repeated freeze-thaw conditions. |
| format | Article |
| id | doaj-art-3a5d2e8594174fccb6909d98ca7e6df2 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-3a5d2e8594174fccb6909d98ca7e6df22025-08-20T02:59:18ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-11-01401112112710.13652/j.spjx.1003.5788.2024.806761003-5788（2024）11-0121-07Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimiSU Jie0LI Jiayi1LIU Yongle2ZHOU Jinsong3HUANG Yiqun4LI Xianghong5WANG Faxiang6School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaPingjiang Jinzai Food Co., Ltd., Yueyang, Hunan414000, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan410114, ChinaObjectiveTo regulate the formation of α-dicarbonyl compounds (α-DCs) in unwashed silver carp surimi.MethodsThe levels of 3-deoxyglucosaldosterone (3-DG), glyoxal (GO), pyroacetal (MGO) and 2, 3-butanedione (2,3-BD) were analyzed in surimi during frozen storage and freeze-thaw cycles at -18 ℃ and -60 ℃. The effects of freezing temperature, freezing method, and the addition of an antifreeze agent (enzymatic hydrolysis product of silver carp) on the formation of these α-DCs were evaluated.ResultsAfter 60 days of storage at -60 ℃, the levels of 3-DG, MGO and 2,3-BD increased by 209%, 122% and 139%, respectively, but were significantly lower compared to storage at -18 ℃. GO levels initially increased, peaking on day 45 during -60 ℃ storage, with a slower rate of change compared to the -18 ℃ group, which peaked on day 30. These findings indicate that ultra-low temperature storage can effectively reduce α-DCs formation. During freeze-thaw cycles, 3-DG and 2,3-BD levels increased progressively with more cycles, while GO and MGO levels initially increased and later declined. Freezing at -60 ℃ notably inhibited α-DC formation, whereas other freezing methods and temperature showed no significant effects. Adding enzymatic hydrolysates from silver carp suppressed increases in GO, MGO and 2,3-BD after 3 freeze-thaw cycles and mitigated declines in GO and MGO after 6 cycles.ConclusionThe addition of antifreeze agents can partially inhibit the formation and transformation of α-DCs, especially under repeated freeze-thaw conditions.http://www.ifoodmm.com/spyjx/article/abstract/20241117?st=article_issuesilver carpunwashedsurimifrozen stroragefreeze-thaw cycleα-dicarbonyl compounds |
| spellingShingle | SU Jie LI Jiayi LIU Yongle ZHOU Jinsong HUANG Yiqun LI Xianghong WANG Faxiang Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi Shipin yu jixie silver carp unwashed surimi frozen strorage freeze-thaw cycle α-dicarbonyl compounds |
| title | Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi |
| title_full | Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi |
| title_fullStr | Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi |
| title_full_unstemmed | Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi |
| title_short | Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi |
| title_sort | effects of the conditions of frozen storage and freeze thaw treatment on the formation of α dicarbonyl compounds in unwashed silver carp surimi |
| topic | silver carp unwashed surimi frozen strorage freeze-thaw cycle α-dicarbonyl compounds |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241117?st=article_issue |
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