Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles

Jingjing Yang; Peiyuan Huang; Bolun Sun; Wenge Yang; Changrong Ou; Chunhong Yuan; Tao Huang; Huamao Wei

doi:10.1016/j.foodres.2023.113758

Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles

Food Res Int. 2024 Jan:175:113758. doi: 10.1016/j.foodres.2023.113758. Epub 2023 Nov 24.

Authors

Jingjing Yang¹, Peiyuan Huang¹, Bolun Sun², Wenge Yang³, Changrong Ou³, Chunhong Yuan⁴, Tao Huang⁵, Huamao Wei⁶

Affiliations

¹ College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China.
² School of Nursing, Wenzhou Medical University, Wenzhou, China.
³ College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
⁴ Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka, Iwate 020-8550, Japan.
⁵ College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: huangtao@nbu.edu.cn.
⁶ College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: whm900916@163.com.

PMID: 38128998
DOI: 10.1016/j.foodres.2023.113758

Abstract

The objective of this study was to compare the effect of freezing and heating treatment sequences on the biochemical properties and flavor of crab (Portunus trituberculatus) meat during freeze-thaw cycles. The results showed that pH, color, K and microstructure changes in the H-F group were not significant with increasing number of freeze-thaw cycles, but TVB-N values increased and WHC values decreased. However, with the increase in the number of freeze-thaw cycles, pH and WHC significantly decreased and TVB-N, L* and K values significantly increased in the C and F-H groups. Proteins were degraded in all groups, but the lower degree of degradation occurred in the H-F group. Although the total free amino acid content decreased with increasing number of freeze-thaw cycles in each group, the high content of AMP and IMP in the H-F group suggested that it still had a better flavor.

Keywords: Free amino acids; Freeze-thaw cycles; Microstructure; Portunus trituberculatus; TVB-N.

MeSH terms

Animals
Brachyura* / chemistry
Freezing
Heating
Meat / analysis
Swimming