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Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna ( Katsuwonus pelamis ) Chilled Storage
Author(s) -
Zhang Bin,
Deng Shanggui,
Gao Meng,
Chen Jing
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12812
Subject(s) - skipjack tuna , slurry , chemistry , food science , flake , tuna , myofibril , congelation , chromatography , biochemistry , fishery , materials science , biology , physics , fish <actinopterygii> , composite material , thermodynamics
Abstract The effect of slurry ice on the quality of Skipjack tuna ( Katsuwonus pelamis ) during chilling storage was investigated and compared to flake ice. Slurry ice‐treated samples showed significantly higher springiness and chewiness variables than the blank and flake ice‐treated samples ( P < 0.05). The growth of microorganisms in tuna muscle treated with slurry ice was also down significantly ( P < 0.05), and the total aerobic counts didn't reach higher scores than 5.0 log CFU/g during the whole chilling storage. Additionally, the myofibrillar protein, Ca 2+ ‐ATPase activity, and total sulfydryl (SH) content in muscle treated with slurry ice were all significantly higher than the blank and flake‐iced samples ( P < 0.05). This was probably due to the faster cooling, subzero final‐temperature, and larger heat exchange derived from slurry ice. Standard error of mean and sodium dodecyl sulfate–polyacrylamide gel electrophoresis results also confirmed that slurry ice treatment could effectively retard the degradation of myofibrillar proteins and showed a positive effect on the stability of tissue structures.