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Effect of Superchilling on the Quality and Muscle Tissue Structure of Trichiurus haumela

HU Yue, YANG Shuibing, YU Haixia, LI Yujin, LI Shan, HU Yaqin   

  1. 1. Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Department of Food Science and Nutrition,
    Zhejiang University, Hangzhou 310058, China; 2. Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021,
    China; 3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
    4. Ocean Food Nutrition Research Institute of Shandong Taixiang Group, Rongcheng 264309, China
  • Online:2016-09-25 Published:2016-09-26
  • Contact: HU Yaqin

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Abstract:

The effects of superchilling and two other low-temperature treatments on the quality of Trichiurus haumela
during a storage period of 30 days were comparatively investigated. T. haumela was stored at 4, −3 and −18 ℃, respectively.
During storage, physicochemical properties such as pH value, conductivity, thiobarbituric acid (TBA), total volatile basic
nitrogen (TVB-N), salt soluble protein content and Ca2+-ATPase activity were determined as well as sensory attributes. Then,
we observed the microstructure changes of Trichiurus haumela muscle tissue. The results showed that with the extension of
storage time, the pH value decreased first and then increased; conductivity, TBA and TVB-N progressively increased, while
salt soluble protein content, Ca2+-ATPase activity and sensory attribute decreased gradually. The results indicated that of the
three low-temperature preservation methods, −18 ℃ was the best for maintaining the quality of T. haumela, followed by −3 ℃.
The quality of T. haumela decreased most quickly at 4 ℃. Microstructure observations showed that cell integrity was best
maintained upon short-term storage at −3 ℃ while −18 ℃ was more beneficial in the case of long-term storage.

Key words: Trichiurus haumela, superchilling, quality, sensory attribute, muscle tissue structure

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