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Food Science of Animal Products 2023, 1(2): 9240019 https://doi.org/10.26599/FSAP.2023.9240019
Research Article | Open Access | Issue | Published: 17 August 2023

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Show Author's Information Xiaoxiang Yue1,2,  Fang Zhou3,  Nan Pan2,  Yihong Bao1,  Fangfei Li1( ),  Xiufang Xia2( )
College of Life Science, Northeast Forestry University, Harbin 150040, China
College of Food Science, Northeast Agricultural University, Harbin 150030, China
The Academy of Quality Inspection and Research in Heilongjiang Province, Harbin 150020, China
Keywords:
Chitosan, Quality, Myofibrillar protein, Fish balls, Ice glazing
Cite this article:
Yue X, Zhou F, Pan N, et al. Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles. Food Science of Animal Products, 2023, 1(2): 9240019. https://doi.org/10.26599/FSAP.2023.9240019
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Abstract Full text About this article

The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% to 13.57%) and ice crystal diameter (from 15.78 to 37.83 μm) on the surface of frozen fish balls. In addition, the quality of fish ball was significantly decreased and the structure of MP was damaged during F-T cycles (P < 0.05). Ice-glazing with CH decreased the thawing loss, cooking loss, and centrifugal loss of fish balls by 36.10%, 33.18%, and 32.11%, respectively, compared to control group. Moreover, ice-glazing with CH can maintain the MP structure of fish balls during F-T cycles. Compared with the control group, the surface hydrophobicity of CH ice-glazed samples was reduced by 35.78%, the content of free amino acids was increased by 24.86%. It can be concluded that ice glazing with CH is effective to inhibit the deterioration of quality and MP structure of fish balls.


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About this article

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Show Author's information Xiaoxiang Yue1,2, Fang Zhou3, Nan Pan2, Yihong Bao1, Fangfei Li1( ), Xiufang Xia2( )
College of Life Science, Northeast Forestry University, Harbin 150040, China
College of Food Science, Northeast Agricultural University, Harbin 150030, China
The Academy of Quality Inspection and Research in Heilongjiang Province, Harbin 150020, China

Abstract

The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% to 13.57%) and ice crystal diameter (from 15.78 to 37.83 μm) on the surface of frozen fish balls. In addition, the quality of fish ball was significantly decreased and the structure of MP was damaged during F-T cycles (P < 0.05). Ice-glazing with CH decreased the thawing loss, cooking loss, and centrifugal loss of fish balls by 36.10%, 33.18%, and 32.11%, respectively, compared to control group. Moreover, ice-glazing with CH can maintain the MP structure of fish balls during F-T cycles. Compared with the control group, the surface hydrophobicity of CH ice-glazed samples was reduced by 35.78%, the content of free amino acids was increased by 24.86%. It can be concluded that ice glazing with CH is effective to inhibit the deterioration of quality and MP structure of fish balls.

Keywords: Chitosan, Quality, Myofibrillar protein, Fish balls, Ice glazing

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Publication history
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Publication history

Received: 27 April 2023
Revised: 22 May 2023
Accepted: 14 June 2023
Published: 17 August 2023
Issue date: June 2023

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© Beijing Academy of Food Sciences 2023.

Acknowledgements

Acknowledgements

This study was supported by the National Natural Science Foundation of China (grant No. 32202104), Northeast Forestry University’s research funding for talent introduced (grant No. 60201520109) and Special Funds for the Basic Scientific Research Expenses of Central Government Universities (grant No. 2572021BA09).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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