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Journal of Northwest A ＆ F University(Natural Science Edition). 2014, (05) Core

Effects of frozen storage temperature on ultrastructure and biochemical properties of Takifugu obscuresChinese Full Text

MA Yan;XIE Jing;ZHOU Ran;LIU Yuan;College of Food Science and Technology,Shanghai Ocean University;

Abstract: 【Objective】This study investigated the effects of frozen storage temperature on the quality of Takifugu obscures.【Method】Variations of texture and biochemical parameters including pH value,2-thiobarbituric acid value（TBA）,total volatile basic nitrogen（TVB-N）,the salt-extractable protein content,sulfhydryl（SH）content and texture of frozen puffer fish（Takifugu obscurus）during 180days frozen storage at the temperatures of-10,-18,-25,-30and-86℃ were measured every 30days,respectively.【Result】Significant differences（P＜0.05）in pH,TBA,TVB-N,the salt-extractable protein content,SH content and texture were observed during the frozen storage at different temperatures,and differences became more significant as the storage time extended.With the decrease of storage temperature,the increase of pH,TBA and TVB-N decreased,and the decrease of salt-extractable protein content and SH content became less.Hardness of the frozen fish fillets decreased significantly（P＜0.05）,and lower storage temperature resulted in more significant changes.The ultrastructure of fish myofibrils observed by the transmission electron microscope showed that there was a close relationship between the density of myofibrils and the change of texture profiles.More decomposition of muscle fibers led to larger loss of fillet hardness.【Conclusion】Based on this study,-86℃ was the optimum storage temperature to maintain thequality of obscure puffer fish.
Keywords：

puffer fish; frozen storage; change of texture; ultrastructure; biochemical property;

  • DOI：

    10.13207/j.cnki.jnwafu.2014.05.014

  • Series：

  • Subject：

  • Classification Code：

    S917.4

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