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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Jiang, Qingqing, Jia, Ru, Nakazawa, Naho, Hu, Yaqin, Osako, Kazufumi, Okazaki, Emiko
Food chemistry 2019 v.271 pp. 550-560
crystals, freeze-thaw cycles, freezing, histology, ice, meat, myofibrillar proteins, raw materials, salting, solubilization, thawing, tuna, water holding capacity
The effects of salting and subsequent freezing on the physicochemical and histological properties of frozen-thawed tuna meat were investigated. Salting facilitated the microstructural recovery as indicated by the decrease or disappearance of intracellular holes. The yield of the 0.5 M and 1 M salted samples increased by 20% which was evaluated by the mass ratio of products to raw material. Morphological transformation from ice columns to spherical or ellipsoidal ice crystals was tentatively attributed to the extraction/solubilization of myofibrillar proteins, contributing to increased water-holding capacity. However, increased thawing loss and centrifuging loss after thawing were observed in the 2 M and 3 M salted samples with large ice crystals and enlarged extracellular spaces. These modifications were closely associated with the changes in protein properties. In conclusion, enhanced water-holding capacity, high yield, and good freezing stability can be achieved by optimal salting.