Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage
In order to study the effect of ultrasound-assisted thawing on the quality of Antarctic krill (Euphausia superba) and its changes during cold storage, frozen Antarctic krill was placed into net bags or polyethylene (PE) bags and thawed by water immersion with or without ultrasound treatment. The qua...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-008.pdf |
| _version_ | 1811159548644294656 |
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| author | QIAN Yunfang, YU Jiayi, WANG Minchen, ZHANG Qu, WANG Chuyan, ZHU Guoping, SHI Wenzheng, YANG Shengping |
| author_facet | QIAN Yunfang, YU Jiayi, WANG Minchen, ZHANG Qu, WANG Chuyan, ZHU Guoping, SHI Wenzheng, YANG Shengping |
| author_sort | QIAN Yunfang, YU Jiayi, WANG Minchen, ZHANG Qu, WANG Chuyan, ZHU Guoping, SHI Wenzheng, YANG Shengping |
| collection | DOAJ |
| description | In order to study the effect of ultrasound-assisted thawing on the quality of Antarctic krill (Euphausia superba) and its changes during cold storage, frozen Antarctic krill was placed into net bags or polyethylene (PE) bags and thawed by water immersion with or without ultrasound treatment. The quality changes of thawed samples during cold storage were evaluated in terms of sensory scores, microbial growth, hardness, total volatile basic nitrogen (TVB-N) content, polyphenol oxidase (PPO) activity and trypsin activity as well as the signal intensity of hydrogen protons in low field nuclear magnetic resonance. The thawing time was 105 and 145 min for net bag and plastic bag packaging combined with water immersion thawing, respectively, while it took only 65 and 75 min for net bag and plastic bag packaging combined with ultrasound-assisted immersion thawing. After thawing, the sensory score of Antarctic krill continued to decline during storage at 4 ℃ and reached an unacceptable level after 24 h of storage. However, the total viable count remained less than 2.5 (lg (CFU/g)) before and after thawing and during subsequent cold storage for 28 h, but the activity of PPO and trypsin increased firstly and decreased at the end of storage, while TVB-N content increased during storage. The quality of thawed Antarctic krill contained in net bags deteriorated more slowly than in plastic bags. Collectively, net bag packaging combined with ultrasound-assisted thawing can not only accelerate the thawing rate, but also improve the storability of Antarctic krill. |
| first_indexed | 2024-04-10T05:43:04Z |
| format | Article |
| id | doaj.art-4fe6679908e3409e957241adb9242396 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:43:04Z |
| publishDate | 2023-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-4fe6679908e3409e957241adb92423962023-03-06T07:12:32ZengChina Food Publishing CompanyShipin Kexue1002-66302023-01-01441636910.7506/spkx1002-6630-20210929-352Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold StorageQIAN Yunfang, YU Jiayi, WANG Minchen, ZHANG Qu, WANG Chuyan, ZHU Guoping, SHI Wenzheng, YANG Shengping0(1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; 3. College of Marine Sciences, Shanghai Ocean University, Shanghai 201306, China; 4. Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)In order to study the effect of ultrasound-assisted thawing on the quality of Antarctic krill (Euphausia superba) and its changes during cold storage, frozen Antarctic krill was placed into net bags or polyethylene (PE) bags and thawed by water immersion with or without ultrasound treatment. The quality changes of thawed samples during cold storage were evaluated in terms of sensory scores, microbial growth, hardness, total volatile basic nitrogen (TVB-N) content, polyphenol oxidase (PPO) activity and trypsin activity as well as the signal intensity of hydrogen protons in low field nuclear magnetic resonance. The thawing time was 105 and 145 min for net bag and plastic bag packaging combined with water immersion thawing, respectively, while it took only 65 and 75 min for net bag and plastic bag packaging combined with ultrasound-assisted immersion thawing. After thawing, the sensory score of Antarctic krill continued to decline during storage at 4 ℃ and reached an unacceptable level after 24 h of storage. However, the total viable count remained less than 2.5 (lg (CFU/g)) before and after thawing and during subsequent cold storage for 28 h, but the activity of PPO and trypsin increased firstly and decreased at the end of storage, while TVB-N content increased during storage. The quality of thawed Antarctic krill contained in net bags deteriorated more slowly than in plastic bags. Collectively, net bag packaging combined with ultrasound-assisted thawing can not only accelerate the thawing rate, but also improve the storability of Antarctic krill.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-008.pdfantarctic krill; ultrasound-assisted thawing; cold storage; quality |
| spellingShingle | QIAN Yunfang, YU Jiayi, WANG Minchen, ZHANG Qu, WANG Chuyan, ZHU Guoping, SHI Wenzheng, YANG Shengping Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage Shipin Kexue antarctic krill; ultrasound-assisted thawing; cold storage; quality |
| title | Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage |
| title_full | Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage |
| title_fullStr | Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage |
| title_full_unstemmed | Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage |
| title_short | Effect of Ultrasound-Assisted Thawing on the Quality of Euphausia superba and Its Changes during Cold Storage |
| title_sort | effect of ultrasound assisted thawing on the quality of euphausia superba and its changes during cold storage |
| topic | antarctic krill; ultrasound-assisted thawing; cold storage; quality |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-008.pdf |
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