The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Freezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240088 |
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| author | Qiaoli Zhao Bin Zheng Yongqin Gao Enlin Li Xinyue Huo Xue’er Li Mi Zhang Saiyi Zhong |
| author_facet | Qiaoli Zhao Bin Zheng Yongqin Gao Enlin Li Xinyue Huo Xue’er Li Mi Zhang Saiyi Zhong |
| author_sort | Qiaoli Zhao |
| collection | DOAJ |
| description | Freezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation and oxidation, ultimately resulting in a decline in the quality of surimi gel. This includes moisture loss, nutrient depletion, as well as deterioration in taste and texture. Therefore, it is crucial to incorporate cryoprotectants or utilize innovative freezing/thawing technologies to enhance the quality of freeze-thawed surimi gel. This review aims to elucidate the mechanisms underlying the quality deterioration of surimi gel during freeze-thawing cycles, summarize changes in myofibrillar protein and alterations in surimi gel quality after freeze-thawing cycle treatment, and finally strategies for enhancing the quality of surimi gel throughout the freeze-thawing cycles are discussed. This review will offer valuable references for improving the stability of freeze-thawed surimi gel and provide insights into the development of novel cryoprotectants and freezing/thawing technologies. |
| format | Article |
| id | doaj-art-7ccc1ee4742e4fda9a44da536e23958f |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-7ccc1ee4742e4fda9a44da536e23958f2025-01-10T06:49:39ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802024-12-0124924008810.26599/FSAP.2024.9240088The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cyclesQiaoli Zhao0Bin Zheng1Yongqin Gao2Enlin Li3Xinyue Huo4Xue’er Li5Mi Zhang6Saiyi Zhong7Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaKey Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaTechnology Innovation Center of Special Food, State Administration for Market Regulation, Wuxi 214142, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaFreezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation and oxidation, ultimately resulting in a decline in the quality of surimi gel. This includes moisture loss, nutrient depletion, as well as deterioration in taste and texture. Therefore, it is crucial to incorporate cryoprotectants or utilize innovative freezing/thawing technologies to enhance the quality of freeze-thawed surimi gel. This review aims to elucidate the mechanisms underlying the quality deterioration of surimi gel during freeze-thawing cycles, summarize changes in myofibrillar protein and alterations in surimi gel quality after freeze-thawing cycle treatment, and finally strategies for enhancing the quality of surimi gel throughout the freeze-thawing cycles are discussed. This review will offer valuable references for improving the stability of freeze-thawed surimi gel and provide insights into the development of novel cryoprotectants and freezing/thawing technologies.https://www.sciopen.com/article/10.26599/FSAP.2024.9240088freeze-thawing stabilitysurimi gelquality deteriorationcryoprotectant |
| spellingShingle | Qiaoli Zhao Bin Zheng Yongqin Gao Enlin Li Xinyue Huo Xue’er Li Mi Zhang Saiyi Zhong The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles Food Science of Animal Products freeze-thawing stability surimi gel quality deterioration cryoprotectant |
| title | The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles |
| title_full | The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles |
| title_fullStr | The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles |
| title_full_unstemmed | The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles |
| title_short | The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles |
| title_sort | mechanisms and control strategies for quality deterioration in surimi gel during freeze thawing cycles |
| topic | freeze-thawing stability surimi gel quality deterioration cryoprotectant |
| url | https://www.sciopen.com/article/10.26599/FSAP.2024.9240088 |
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