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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.