Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract.
This work aimed to establish an effective approach to evaluate the quality of frozen fish, focusing on changes in fish tissue structure and chemical composition during storage. Fresh tilapia samples were treated by coating with tangerine peel (TP) extract and then stored at -4, -8 and -18 °C, respectively, for 40 days. The frozen fish tissues were analyzed for structural and chemical changes. Fractal dimension, which quantifies the porous structure formed in the tissue samples, texture properties including hardness and springiness, and moisture content and water activity all decreased during the storage, while the extents of lipid oxidation, measured as peroxide value and thiobarbituric acid concentration, and protein degradation, monitored with total volatile basic nitrogen and trichloroacetic acid soluble peptides, increased. The change rates of these parameters decreased with decreasing the storage temperature and by applying TP extract. A model was developed for predicting fractal dimension, which indicated the quality of preserved tilapia and thus can be used to predict the shelf life under different storage temperatures. The results demonstrated that TP extract could extend the shelf life of frozen tilapia by 35-45% by inhibiting changes in tissue structure, moisture loss, lipid oxidation and protein degradation during frozen storage.
College of Food Science and Engineering, South China University of Technology, Guangzhou city, Guangdong province, 510640, China.
Qi
Q
He
Guangdong Food and Drug Vocational College, Guangzhou city, Guangdong province, 510520, China.
Zhao
Z
Yang
College of Food Science and Engineering, South China University of Technology, Guangzhou city, Guangdong province, 510640, China.
Bin
B
Gong
College of Food Science and Engineering, South China University of Technology, Guangzhou city, Guangdong province, 510640, China.
Jingjing
J
Wang
College of Food Science and Engineering, South China University of Technology, Guangzhou city, Guangdong province, 510640, China.
Kaijun
K
Xiao
Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, Ohio, 43210, US.
Shang-Tian
ST
Yang
D000818:Animals; D002957:Citrus / Q000737:chemistry; D045424:Complex Mixtures / Q000302:isolation & purification / Q000494:pharmacology*; D029941:Fish Proteins / Q000032:analysis / Q000737:chemistry; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D017709:Fractals; D005615:Freezing; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D016062:Porosity / Q000187:drug effects; D059748:Proteolysis / Q000187:drug effects; D013696:Temperature; D013858:Thiobarbiturates / Q000032:analysis; D017210:Tilapia; D014866:Waste Products / Q000032:analysis; D014867:Water / Q000032:analysis*
D045424:Complex Mixtures; D029941:Fish Proteins; D013858:Thiobarbiturates; D014866:Waste Products; D014867:Water; C029684:thiobarbituric acid