TY - JOUR
T1 - Effect of pre-freezing treatments on the quality of Alaska pollock fillets subjected to freezing/thawing
AU - Lee, Jinhwan
AU - Fong, Quentin
AU - Park, Jae W.
N1 - Funding Information:
Authors are thankful for the financial support (UAF 15-0043) by Pollock Conservation Cooperative Research Center (PCCRC), University of Alaska, Fairbanks, AK, USA.
Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Alaska pollock, immediately frozen at sea in the Bering Sea, were thawed in a cold room until the fish core temperature reached −1.5 °C. Whole fish (WF) and headed and gutted fish (HF), stored under refrigeration for 0, 4, 8 and 12 h, were subsequently filleted and frozen at −18 °C. Fillets were subjected to freezing/thawing (F/T) cycles (0, 3, 6, and 12 cycles) before measuring biochemical and textural properties. Trimethylamine-N-oxide demethylase (TMAOase), formaldehyde (FA) and dimethylamine (DMA) contents in the HF group significantly increased as F/T cycles repeated. FA and DMA content at 12-F/T decreased when refrigeration time before filleting increased. Decreases in surface hydrophobicity at 12-F/T led to textural toughening of frozen fillets due to protein aggregation by FA. F/T, which mimics long-term commercial frozen storage, possibly accelerated the release and accumulation of TMAOase through due to ice crystal formation and its subsequent growth. As a result, rapid quality deterioration was observed as F/T was repeated.
AB - Alaska pollock, immediately frozen at sea in the Bering Sea, were thawed in a cold room until the fish core temperature reached −1.5 °C. Whole fish (WF) and headed and gutted fish (HF), stored under refrigeration for 0, 4, 8 and 12 h, were subsequently filleted and frozen at −18 °C. Fillets were subjected to freezing/thawing (F/T) cycles (0, 3, 6, and 12 cycles) before measuring biochemical and textural properties. Trimethylamine-N-oxide demethylase (TMAOase), formaldehyde (FA) and dimethylamine (DMA) contents in the HF group significantly increased as F/T cycles repeated. FA and DMA content at 12-F/T decreased when refrigeration time before filleting increased. Decreases in surface hydrophobicity at 12-F/T led to textural toughening of frozen fillets due to protein aggregation by FA. F/T, which mimics long-term commercial frozen storage, possibly accelerated the release and accumulation of TMAOase through due to ice crystal formation and its subsequent growth. As a result, rapid quality deterioration was observed as F/T was repeated.
KW - Alaska pollock fillets
KW - Freezing/thawing
KW - Pre-freezing
KW - Textural toughness
KW - Trimethylamine-N-oxide demethylase
UR - http://www.scopus.com/inward/record.url?scp=84989337947&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2016.09.003
DO - 10.1016/j.fbio.2016.09.003
M3 - Article
AN - SCOPUS:84989337947
VL - 16
SP - 50
EP - 55
JO - Food Bioscience
JF - Food Bioscience
SN - 2212-4292
ER -