Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 184 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027048

Study on water change of sashimi during storage and transportation

  • ZHAO Bo ,
  • YING Xiaoguo ,
  • ZHANG Meichao ,
  • GONG Chenhui ,
  • XU Kunli ,
  • WANG Yuanhui ,
  • YANG Zepeng ,
  • WAN Hailun ,
  • CHEN Guangchuan ,
  • WU Tao ,
  • TANG Yong
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  • 1(School of Food and Biological Engineering, Xihua University, Chengdu 610039, China)
    2(School of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China)
    3(Maoxian Bureau of Science, Technology, Agriculture and Livestock, Aba Prefecture 623200, China)
    4(Chengdu Yiyang Modern Food Safety Technology Research Center, Chengdu 610000, China)

Received date: 2021-02-13

  Revised date: 2021-03-30

  Online published: 2021-12-16

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Abstract

Water is essential to the quality of fish. In order to study the changes of water content and distribution of sashimi during storage and transportation, three storage conditions including low-temperature treatment group (-18 ℃ long-term storage), ultra-low temperature treatment group (-78 ℃ long-term storage) and transferred group (the central temperature of sashimi was rapidly reduced from room temperature to -18 ℃ at -78 ℃, and then quickly transferred to -18 ℃ for long-term storage) were used to simulate different storage and transportation processes of sashimi fish. Low-field Nuclear Magnetic Resonance technology combined with Hematoxylin-Eosin staining were used to explore the effects of storage time on water in different processes. The results showed that the main water group in sashimi was immobile water, as time gone by, this water group gradually migrated to free water. In addition, the total water peak area of the three groups of sashimi fish decreased with the extension of storage time, and the distribution status of 1H changed from uniform distribution to the outside and returned to uniformity again at the later stage of storage. By Hematoxylin-Eosin staining, it was found that the ice crystals formed in the sashimi fish of the ultra-low temperature treatment group were the smallest and the muscle fiber morphology maintained the best, which further verified the results of the low-field nuclear magnetic resonance technology on the water content of the sashimi. Therefore, long-term storage and transportation of sashimi fish under ultra-low temperature conditions can better maintain water and the state of muscle fibers, which is more conducive to ensuring its freezing quality.

Key words： sashimi; storage and transportation; water change; ice crystals; muscle fibers; low-field nuclear magnetic resonance

Cite this article

ZHAO Bo , YING Xiaoguo , ZHANG Meichao , GONG Chenhui , XU Kunli , WANG Yuanhui , YANG Zepeng , WAN Hailun , CHEN Guangchuan , WU Tao , TANG Yong . Study on water change of sashimi during storage and transportation[J]. Food and Fermentation Industries, 2021 , 47(22) : 184 -190 . DOI: 10.13995/j.cnki.11-1802/ts.027048

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