Effects of Freeze-thawing on Physicochemical Properties of Different Muscles of Spotted Silver Carp (Hypophthalmichthys nobilis) During Refrigeration

Abstract

To explore the effects of freeze-thawing on the physicochemical properties of different muscle types during refrigeration storage, the white and red muscles of spotted silver carp were studied. The water retention (drip loss, water activity, and water distribution), color, protein thermal stability, and texture of muscle were analyzed under direct refrigeration storage (4 ℃ stored for seven days) and freeze-thaw refrigeration storage (frozen at -18 ℃ for one day, stored at 4 ℃ for six days after thawing). The results showed that the drip loss of muscle increased significantly during freeze-thaw storage. After freeze-thawing, the changes in the relaxation time, the peak area percentage of immobilized water, and free water in white muscle were more apparent than those in red muscle. Freeze-thawing significantly increased the lightness value L* of white muscle, and the yellow value b* of red muscle increased by 104%. In addition, the stability of protein structure was related to the muscle type, and freeze-thawing aggravated the decrease of myosin enthalpy. In addition, the hardness and chewiness of muscle decreased significantly during storage, and the white muscle was more prone to dry consumption after freeze-thawing. Therefore, red muscle fibers may have better freeze tolerance, and freeze-thawing may have less effect on the physicochemical properties of red muscle.

Keywords

• spotted silver carp
• refrigeration storage
• freeze-thawing
• white muscle
• red muscle
• physicochemical properties