Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (Ctenopharyngodon idellus) during frozen storage

• DOI: 10.1111/ijfs.15957
• Publication Date: 2022-07-14T18:08:15Z
• Authors: Diao Yuduan; Pei Gao; Qixing Jiang; Wenshui Xia; Fang Yang
• Keywords: Grass carp; Congelation; Liquid nitrogen; Denaturation (fissile materials); Air blast

Summary One of the most worrisome problems with frozen fish is its undesirable softening texture, due in part to alteration protein structure. Therefore, a new immersion freezing (IF) technology edible medium, which was proven improve food speed and quality, compared air blast (AF) liquid nitrogen (LNF) on scope Protein fractions, structure, chemical bonds particle size grass carp muscle were used as indicators. At end 24 weeks storage, content salt‐soluble IF (106.22 ± 1.01 mg g −1 meat) significantly higher than that AF (90.77 1.11 LNF (97.44 1.40 ( P < 0.05). Compared AF, α‐helix higher, β‐turn random coil lower, while no statistical difference detected groups Meanwhile, intrinsic fluorescence intensity, ionic bonding hydrogen AF. The lowest value D [3,2] observed group after storage. an effective approach reducing denaturation can be adopted alternative method.