The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Methods
2.2.1. Sample Pretreatment
2.2.2. Thawing Loss Rate
2.2.3. Water-Holding Capacity
2.2.4. Cooking Loss Rate
2.2.5. pH
2.2.6. Color
2.2.7. Texture
2.2.8. Volatile Basic Nitrogen (TVB–N) Value
2.2.9. Extraction and Determination of Mass Concentration of Myofibrillar Protein
2.2.10. Determination the Activity of Ca2+–ATPase
2.2.11. Determination of Total Sulfhydryl Content
2.2.12. Water Distribution
2.2.13. Data Processing and Analysis
3. Results
3.1. Effects of Thawing Methods on the Thawing Time and Water Retention of A. neglectus
3.2. Effects of Thawing Mode on Water Distribution of A. neglectus
3.3. Impact of Thawing Methods on the Color and pH of A. neglectus
3.4. Effects of Thawing Methods on the Texture of A. neglectus
3.5. Effects of Thawing Mode on the Content of Total Volatile Basic Nitrogen (TVB–N) in A. neglectus Muscle
3.6. Impact of Thawing Methods on Protein Oxidation in A. neglectus
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Thawing Methods | Operation Methods |
---|---|
Air thawing (AT) | A sealed bag containing frozen octopi was placed on a tray and thawed in ambient air at room temperature (24 ± 3) °C. |
Hydrostatic thawing (HT) | A sealed bag containing frozen octopi was placed in a water bath to thaw at a constant temperature at (20 ± 1) °C with a sample–liquid ratio of 1:10. |
Flowing-water thawing (FWT) | A sealed bag containing frozen octopi was thawed under a uniform tap water flow at a rate of 50 mL/s. |
Microwave thawing (MT) | The frozen octopi were thawed in a microwave at a power range of 500–600 W. |
Water Retention Index | AT | HT | FWT | MT |
---|---|---|---|---|
Time/min | 400 ± 16.33 c | 115 ± 4.08 b | 39 ± 6.48 a | 20 ± 1.63 a |
Thawing loss rate/% | 22.06 ± 0.76 b | 11.49 ± 1.68 a | 11.25 ± 0.78 a | 33.28 ± 2.30 c |
Cooking loss rate/% | 42.65 ± 0.58 d | 36.34 ± 1.00 c | 26.50 ± 0.06 a | 32.75 ± 0.30 b |
Water-holding capacity/% | 67.61 ± 2.23 c | 70.56 ± 5.67 bc | 76.94 ± 4.09 a | 74.25 ± 1.87 ab |
Thawing Methods | AT | HT | FWT | MT |
---|---|---|---|---|
L* | 34.97 ± 0.83 b | 38.48 ± 5.33 ab | 40.30 ± 0.88 a | 31.43 ± 2.36 c |
a* | 4.99 ± 0.33 c | 7.01 ± 0.20 a | 6.11 ± 0.15 b | 6.82 ± 0.69 a |
b* | 9.02 ± 0.16 c | 10.33 ± 0.33 b | 11.01 ± 0.13 a | 8.07 ± 0.11 d |
W | 34.16 ± 0.83 c | 37.22 ± 5.33 b | 38.99 ± 0.88 a | 30.62 ± 2.36 b |
pH | 6.94 ± 0.02 a | 6.76 ± 0.02 b | 6.52 ± 0.01 d | 6.63 ± 0.02 c |
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Zhang, H.; Liu, S.; Li, S.; Chen, X.; Xu, M.; Su, Y.; Qiao, K.; Chen, X.; Chen, B.; Zhong, H.; et al. The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus. Foods 2024, 13, 1234. https://doi.org/10.3390/foods13081234
Zhang H, Liu S, Li S, Chen X, Xu M, Su Y, Qiao K, Chen X, Chen B, Zhong H, et al. The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus. Foods. 2024; 13(8):1234. https://doi.org/10.3390/foods13081234
Chicago/Turabian StyleZhang, Huixin, Shuji Liu, Shuigen Li, Xiaoe Chen, Min Xu, Yongchang Su, Kun Qiao, Xiaoting Chen, Bei Chen, Hong Zhong, and et al. 2024. "The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus" Foods 13, no. 8: 1234. https://doi.org/10.3390/foods13081234