Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

2018 ◽  
Vol 42 (6) ◽  
pp. e13640 ◽  
Author(s):  
Pan Qian ◽  
Yiqi Zhang ◽  
Qing Shen ◽  
Liping Ren ◽  
Renyao Jin ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Bighead Carp ◽  
Quality Changes ◽  
Aristichthys Nobilis ◽  
Immersion Freezing

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

2013 ◽  
Vol 138 (2-3) ◽  
pp. 1476-1482 ◽  
Author(s):  
Hui Hong ◽  
Yongkang Luo ◽  
Zhongyun Zhou ◽  
Yulong Bao ◽  
Han Lu ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Bighead Carp ◽  
Ice Storage ◽  
Quality Changes ◽  
Aristichthys Nobilis

scholarly journals Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1409
Author(s):  
Yiqi Zhang ◽  
Ye Dong ◽  
Zhiyuan Dai
Keyword(s):  
Antioxidant Activity ◽  
Thiobarbituric Acid ◽  
Fish Bone ◽  
Bighead Carp ◽  
Vacuum Impregnation ◽  
Ferrous Ions ◽  
Freezing And Thawing ◽  
Aristichthys Nobilis ◽  
Fish Fillets

Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.

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