The aim of this study was to investigate the effects of four thawing methods (microwave thawing, ultrasonic-assisted thawing, saline thawing, and low-temperature thawing) on the physicochemical characteristics and microstructure of anchovy. The thawing time, thawing loss, texture properties, volatile base nitrogen (TVB-N) and sulfhydryl content of the samples were used as indicators to evaluate the effect of different thawing methods. The free amino acid content and microstructure of the muscle were also studied. The results showed that the microwave thawing time was the shortest (22.4 min), and the cold room thawing time was the longest (about 22 h). Samples thawed in the microwave oven maintained the largest thawing loss and TVB-N value and smallest sulfhydryl content (P<0.05). The saline thawing group had the highest water holding capacity and the lowest degree of protein oxidation, and the TVB-N value of the ultrasound-assisted thawing group was the lowest. Compared with the other three thawing methods, the hardness and gumminess of anchovy in microwave thawing group were the highest, and the chewiness of the anchovy after thawing in the refrigerator was the lowest. Moreover, after microwave thawing, the total amount of free amino acids, essential amino acids, umami, the total amino acids of sweet and bitter taste were significantly higher than those of the other three thawing methods, and the total amount of bitter amino acids was the smallest, followed by ultrasonic-assisted thawing. Ultrasound-assisted thawing and saline thawing had the least damage to the microstructure of muscle, while microwave thawing had the largest gap between muscle fibers and the most damage to muscle fiber bundles. Combined with thawing efficiency and quality indexes, ultrasonic-assisted thawing was determined to be a better thawing method for frozen anchovy. This study can provide a theoretical basis for the processing, transportation and product development of anchovy.
[1] WANG H L, CHEN X, ZHANG J, et al.Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon Idella)[J].Journal of Food Measurement and Characterization, 2020, 14 (1): 584-596.
[2] HULYA O, SERAP K.Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26 ℃)[J].Acta Scientiarum Polonorum Technologia Alimentaria, 2008, 7(3).
[3] GOKOGLU N, TOPUZ O K, YERLIKAYA P.Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage[J].LWT, 2009, 42(1):113-118.
[4] AYDIN I, GOKOGLU N.Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage[J].European Journal of Lipid Science and Technology, 2014, 116(8):996-1 001.
[5] FAO.The State of World Fisheries and Aquaculture 2018-Meeting the Sustainable Development Goals[M].Rome, Licence:CC BY-NC-SA 3.0IGO.
[6] WANG H, SHI W, WANG X. Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage[J]. International Journal of Food Science & Technology. 2022, 57(1): 224-234.
[7] 杨明远, 姜晶丹, 谢晶, 等.解冻方式对乌鳢品质的影响[J].上海海洋大学学报, 2021,30(5):913-921.
YANG M Y, JIANG J D, XIE J, et al.Effects of thawing methods on the quality of Ophiocephalus argus[J].Journal of Shanghai Ocean University, 2021,30(5):913-921.
[8] 刘宏影, 马莹莹, 李秀霞, 等.解冻方式对金线鱼肌原纤维蛋白热稳定性和组织结构的影响[J].华中农业大学学报, 2019, 38(6):25-32.
LIU H Y, MA Y Y, LI X X, et al.Effect of different thawing methods on thermal stability and tissue structure of myofibrin of Nemipterus virgatus[J].Journal of Huazhong Agricultural University, 2019, 38(6):25-32.
[9] WEI H M, TIAN Y Y, YAMASHITA T, et al.Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle[J].Food Chemistry, 2020, 319:126559.
[10] 陈君, 霍健聪.麻辣鯷鱼休闲食品的研制[J].食品工业, 2011,32(9):80-82.
CHEN J, HUO J C.Study on instant food of spicy-hot flavor anchovy[J].The Food Industry, 2011,32(9):80-82.
[11] 高志中. 鯷鱼蛋白粉制备工艺研究[D].舟山:浙江海洋学院, 2011.
GAO Z Z.The preparation of anchovy protein powder[D].Zhoushan:Zhejiang Ocean University, 2011.
[12] LI D N, ZHAO H H, MUHAMMAD A I, et al.The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets[J].Food Chemistry, 2020, 320:126614.
[13] CHEN H S, KONG B H, GUO Y Y, et al.The effectiveness of cryoprotectants in inhibiting multiple freeze-thaw-induced functional and rheological changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi[J].Food Biophysics, 2013, 8(4):302-310.
[14] ZHENG Y, ZHOU F, ZHANG L, et al.Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)[J].LWT, 2021, 137, 110416.
[15] 石径. 中华管鞭虾冻藏过程中品质变化规律及机理研究[D].北京:中国农业大学, 2018.
SHI J.Studies on quality changes and mechanism of mud shrimp (Solenocera melantho) during frozen storage[D].Beijing:China Agricultural University, 2018.
[16] 王红丽. 草鱼死后贮藏过程中品质变化研究[D].上海:上海海洋大学, 2019.
WANG H L.Study on changes in the quality of grass carp in the process of postmortem[D].Shanghai:Shanghai Ocean University, 2019.
[17] JIANG Q Q, NAKAZAWA N, HU Y Q, et al.Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles[J].Food Chemistry, 2019, 293:178-186.
[18] 崔瑾. 冷冻鱼的微波解冻方法研究[D].大连:大连工业大学, 2012.
CUI J.Study on the method of microwave thawing frozen fish[D].Dalian:Dalian Polytechnic University, 2012.
[19] 朱文慧, 宦海珍, 步营, 等.不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J].食品科学, 2017, 38(11):6-11.
ZHU W H, HUAN H Z, BU Y, et al.Effect of different thawing methods on water holding capacity and protein oxidation in Dosidicus gigas[J].Food Science, 2017, 38(11):6-11.
[20] 王雪松, 谢晶.不同解冻方式对冷冻竹荚鱼品质的影响[J].食品科学, 2020, 41(23):137-143.
WANG X S, XIE J.Effects of different thawing methods on the quality of frozen horse mackerel[J].Food Science, 2020, 41(23):137-143.
[21] 张树峰, 陈丽丽, 赵利, 等.不同解冻方法对脆肉鲩鱼肉品质特性的影响[J].河南工业大学学报(自然科学版), 2019, 40(3):56-62.
ZHANG S F, CHEN L L, ZHAO L, et al.Effect of different thawing methods on quality characteristics of Ctenopharyngodon idellus C.et V[J].Journal of Henan University of Technology (Natural Science Edition), 2019, 40(3):56-62.
[22] 姜晴晴, 吴春华, 董开成, 等.解冻方式对带鱼蛋白性质及肌肉品质的影响[J].中国食品学报, 2016, 16(11):17-27.
JIANG Q Q, WU C H, DONG K C, et al.Effect of thawing methods on the characteristics of protein and the quality of muscle in hairtail (Trichiurus haumela)[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(11):17-27.
[23] BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATIAN S, et al.Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering, 2007, 80(1):292-299.
[24] 翁梅芬, 郇延军, 樊明明, 等.不同解冻方式对碎虾仁品质特性的影响[J].食品工业科技, 2015, 36(16):162-166.
WENG M F, HUAN Y J, FAN M M, et al.Influence of different thawing methods on the quality of shrimp pieces meat[J].Science and Technology of Food Industry, 2015, 36(16):162-166.
[25] GAO W H, HOU R, ZENG X N.Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp[J].Journal of Food Engineering, 2019, 240:1-8.
[26] 徐志善, 孙钦军, 王锡念, 等.不同解冻方式对早熟中华绒螯蟹品质和滋味的影响[J].食品工业科技,2019, 40(1):275-280.
XU Z S, SUN Q J, WANG X N, et al.Effects of different thawing methods on the quality and taste of precocious Eriocheir sinensis[J].Science and Technology of Food Industry, 2019, 40(1):275-280.
[27] FU X Y, XUE C H, MIAO B C, et al.Effect of processing steps on the physico-chemical properties of dried-seasoned squid[J].Food Chemistry, 2007, 103(2):287-294.
[28] 侯佰慧. 解冻方式对冻结鸡汤品质特性和风味的影响[D].重庆:西南大学, 2018.
HOU B H.Effect of different thawing methods on the quality and flavour of frozen chicken soup[D].Chongqing:Southwest University, 2018.
[29] 陈春光. 不同方式解冻猪肉对于湘西腊肠微生物与理化特性的影响[D].长沙:湖南农业大学, 2017.
CHEN C G.Effects of different thawing methods on the microbial and physicochemical properties of Xiangxi sausage[D].Changsha:Hunan Agricultural University, 2017.
[30] 郑捷, 徐婷婷, 胡爱军, 等.解冻方式对冷冻泥鳅肌肉组织理化性质和微观结构的影响[J].食品科学技术学报, 2020, 38(6):84-92.
ZHENG J, XU T T, HU A J, et al.Effect of thawing method on physicochemical properties and microstructure of frozen loach muscle[J].Journal of Food Science and Technology, 2020, 38(6):84-92.
