Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish

This study was conducted to analyze the effects of multiple freeze–thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish...

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Autores principales:	Ying Lv, Jing Xie
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cuttlefish protein oxidation quality multiple freeze–thaw cycles Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/1451c017ea414f6eaf6feca937ac4950
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spelling	oai:doaj.org-article:1451c017ea414f6eaf6feca937ac49502021-11-25T17:32:49ZEffects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish10.3390/foods101125762304-8158https://doaj.org/article/1451c017ea414f6eaf6feca937ac49502021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2576https://doaj.org/toc/2304-8158This study was conducted to analyze the effects of multiple freeze–thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish flesh. It was also observed by scanning electron microscopy (SEM) that multiple F-T cycles increased the gap between muscle fibers and disrupted the original intact and compact structure. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, Ca<sup>2+</sup>ATPase content, sulfhydryl content and free amino acid content indirectly prove that multiple F-T cycles can lead to the destruction of the a-helical structure of cuttlefish myofibril protein and the content of irregular curls increased, protein aggregation and degradation, and tryptophan oxidation. In addition, after repeated freezing and thawing, the water holding capacity, whiteness value, elasticity and chewiness of cuttlefish flesh decreased, the total volatile base nitrogen content increased. It can be concluded that the freeze–thaw cycles are very harmful to the quality of the frozen foods, so it is important to keep the temperature stable in the low-temperature food logistics.Ying LvJing XieMDPI AGarticlecuttlefishprotein oxidationqualitymultiple freeze–thaw cyclesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2576, p 2576 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cuttlefish protein oxidation quality multiple freeze–thaw cycles Chemical technology TP1-1185
spellingShingle	cuttlefish protein oxidation quality multiple freeze–thaw cycles Chemical technology TP1-1185 Ying Lv Jing Xie Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
description	This study was conducted to analyze the effects of multiple freeze–thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish flesh. It was also observed by scanning electron microscopy (SEM) that multiple F-T cycles increased the gap between muscle fibers and disrupted the original intact and compact structure. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, Ca<sup>2+</sup>ATPase content, sulfhydryl content and free amino acid content indirectly prove that multiple F-T cycles can lead to the destruction of the a-helical structure of cuttlefish myofibril protein and the content of irregular curls increased, protein aggregation and degradation, and tryptophan oxidation. In addition, after repeated freezing and thawing, the water holding capacity, whiteness value, elasticity and chewiness of cuttlefish flesh decreased, the total volatile base nitrogen content increased. It can be concluded that the freeze–thaw cycles are very harmful to the quality of the frozen foods, so it is important to keep the temperature stable in the low-temperature food logistics.
format	article
author	Ying Lv Jing Xie
author_facet	Ying Lv Jing Xie
author_sort	Ying Lv
title	Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
title_short	Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
title_full	Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
title_fullStr	Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
title_full_unstemmed	Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
title_sort	effects of freeze–thaw cycles on water migration, microstructure and protein oxidation in cuttlefish
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1451c017ea414f6eaf6feca937ac4950
work_keys_str_mv	AT yinglv effectsoffreezethawcyclesonwatermigrationmicrostructureandproteinoxidationincuttlefish AT jingxie effectsoffreezethawcyclesonwatermigrationmicrostructureandproteinoxidationincuttlefish
_version_	1718412208685187072

Effects of Freeze–Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish

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