Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies

Shan Sun; Zhuyi Lin; Shasha Cheng; A. M. Abd El-Aty; Mingqian Tan

doi:10.1515/ijfe-2022-0270

Article

Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies

Shan Sun , Zhuyi Lin , Shasha Cheng , A. M. Abd El-Aty and Mingqian Tan

Published/Copyright: February 24, 2023

Published by

Become an author with De Gruyter Brill

Submit Manuscript Author Information

From the journal International Journal of Food Engineering Volume 19 Issue 1-2

Abstract

Repeated freeze–thaw cycles can directly cause the changes in the water distribution, physicochemical characteristics, and microstructure of Scomberomorus niphonius surimi. To improve the quality of S. niphonius surimi, the effect of water retention agents (phosphate and trehalose) was investigated during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI) analysis showed that the water retention agents could obviously decrease the water loss and water mobility during repeated freeze–thaw cycles. Water retention agent significantly reduced the cook loss and improved the surimi quality by decreasing the surimi protein denaturation. The scanning electron microscopy (SEM) characterization revealed that water retention agents could obviously ameliorate the protein structure damage. In addition, the principal component analysis combined with LF-NMR parameters showed clear discrimination between samples supplemented with different water retention agents. In a word, the LF-NMR and MRI might provide useful information in a non-invasive manner for monitoring the effects of water-retention agents on surimi after repeated freeze–thaw cycles.

Keywords: repeated freeze–thaw cycles; Scomberomorus niphonius ; water distribution; water retention agents

Corresponding author: Mingqian Tan, Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, 116034, Ganjingzi District, Dalian, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, 116034, Dalian, Liaoning, China; and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, Dalian, Liaoning, China, E-mail: mqtan@dlpu.edu.cn

Funding source: National Natural Science Foundation of China

Award Identifier / Grant number: 31972105

Author contributions: Shan Sun: Conceptualization, Investigation, Writing-original draft, Validation. Zhuyi Lin: Methodology, Investigation. Shasha Cheng: Validation, Funding acquisition. A. M. Abd El-Aty: Formal analysis, Writing-review & editing. Mingqian Tan: Conceptualization, Methodology, Writing-review & editing, Supervision.
Research funding: This work was supported by the National Natural Science Foundation of China (31972105).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

References

1. Dong, X, Pan, Y, Zhao, W, Huang, Y, Qu, W, Pan, J, et al.. Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. LWT-Food Sci Technol 2020;124:109123. https://doi.org/10.1016/j.lwt.2020.109123.Search in Google Scholar

2. Baygar, T, Alparslan, Y. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax). J Food Sci Technol 2015;52:3458–65. https://doi.org/10.1007/s13197-014-1373-z.Search in Google Scholar PubMed PubMed Central

3. Cheng, S, Wang, X, Li, R, Yang, H, Wang, H, Wang, H, et al.. Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: with emphasis on water status and distribution by LF-NMR and MRI. Meat Sci 2019;147:44–52. https://doi.org/10.1016/j.meatsci.2018.08.020.Search in Google Scholar PubMed

4. Sun, S, Wang, S, Lin, R, Cheng, S, Yuan, B, Wang, Z, et al.. Effect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR. Foods 2020;9:364. https://doi.org/10.3390/foods9030364.Search in Google Scholar PubMed PubMed Central

5. Wen, Xx, Zhang, D, Liao, Y, Jia, Z, Ji, S. Effects of water-collecting and -retaining techniques on photosynthetic rates, yield, and water use efficiency of millet grown in a semiarid region. J Integr Agric 2012;11:1119–28. https://doi.org/10.1016/s2095-3119(12)60105-1.Search in Google Scholar

6. Li, M, Luo, J, Zhang, Y, Zhang, K, Guan, ZQ, Ling, CM. Effects of different phosphorus‐free water‐retaining agents on the quality of frozen tilapia fillets. Food Sci Nutr 2022;10:633–44. https://doi.org/10.1002/fsn3.2686.Search in Google Scholar PubMed PubMed Central

7. da Silva Carneiro, C, Marsico, ET, Ribeiro, ROR, Conte Junior, CA, Alvares, TS, Jesus, EFO. Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR). LWT-Food Sci Technol 2013;50:401–7. https://doi.org/10.1016/j.lwt.2012.09.009.Search in Google Scholar

8. Zhou, A, Benjakul, S, Pan, K, Gong, J, Liu, X. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chem 2006;96:96–103. https://doi.org/10.1016/j.foodchem.2005.02.013.Search in Google Scholar

9. Micklander, E, Thybo, AK, van den Berg, F. Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage—a LF-NMR study. LWT-Food Sci Technol 2008;41:1710–9. https://doi.org/10.1016/j.lwt.2007.10.015.Search in Google Scholar

10. Mortensen, M, Andersen, HJ, Engelsen, SB, Bertram, HC. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Sci 2006;72:34–42. https://doi.org/10.1016/j.meatsci.2005.05.027.Search in Google Scholar PubMed

11. Shaarani, SM, Nott, KP, Hall, LD. Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat. Meat Sci 2006;72:398–403. https://doi.org/10.1016/j.meatsci.2005.07.017.Search in Google Scholar PubMed

12. Al-Habsi, NA, Al-Hadhrami, S, Al-Kasbi, H, Rahman, MS. Molecular mobility of fish flesh measured by low-field nuclear magnetic resonance (LF-NMR) relaxation: effects of freeze–thaw cycles. Fish Sci 2017;83:845–51. https://doi.org/10.1007/s12562-017-1114-0.Search in Google Scholar

13. Wang, S, Lin, R, Cheng, S, Wang, Z, Tan, M. Assessment of water mobility in surf clam and soy protein system during gelation using LF-NMR technique. Foods 2020;9:213. https://doi.org/10.3390/foods9020213.Search in Google Scholar PubMed PubMed Central

14. Khojastehnazhand, M, Khoshtaghaza, MH, Mojaradi, B, Rezaei, M, Goodarzi, M, Saeys, W. Comparison of visible–near infrared and short wave infrared hyperspectral imaging for the evaluation of rainbow trout freshness. Food Res Int 2014;56:25–34. https://doi.org/10.1016/j.foodres.2013.12.018.Search in Google Scholar

15. Sánchez-Valencia, J, Sanchez-Alonso, I, Martinez, I, Careche, M. Low-field nuclear magnetic resonance of proton (1H LF NMR) relaxometry for monitoring the time and temperature history of frozen hake (Merluccius merluccius L.) muscle. Food Bioprocess Technol 2015;8:2137–45. https://doi.org/10.1007/s11947-015-1569-x.Search in Google Scholar

16. Xia, K, Xu, W, Huang, L, Song, Y, Zhu, BW, Tan, M. Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: low‐field NMR and MRI studies. J Food Process Preserv 2018;42:e13338. https://doi.org/10.1111/jfpp.13338.Search in Google Scholar

17. Li, C, Liu, D, Zhou, G, Xu, X, Qi, J, Shi, P, et al.. Meat quality and cooking attributes of thawed pork with different low field NMR T21. Meat Sci 2012;92:79–83. https://doi.org/10.1016/j.meatsci.2011.11.015.Search in Google Scholar PubMed

18. John, L, Cornforth, D, Carpenter, CE, Sorheim, O, Pettee, BC, Whittier, DR. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci 2005;69:441–9. https://doi.org/10.1016/j.meatsci.2004.08.013.Search in Google Scholar PubMed

19. Pornrat, S, Sumate, T, Rommanee, S, Sumolaya, K, Kerr, W. Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage. LWT-Food Sci Technol 2007;40:1747–54. https://doi.org/10.1016/j.lwt.2007.01.006.Search in Google Scholar

20. Yang, J, Jin, X, Chen, XD. Investigation of the effects of mechanical treatments on cellular structure integrity and vitamin C extractability of broccoli (Brassica oleracea L. var. italica) by LF-NMR. Food Funct 2018;9:2942–50. https://doi.org/10.1039/c8fo00140e.Search in Google Scholar PubMed

21. Li, M, Wang, H, Zhao, G, Qiao, M, Li, M, Sun, L, et al.. Determining the drying degree and quality of chicken jerky by LF-NMR. J Food Eng 2014;139:43–9. https://doi.org/10.1016/j.jfoodeng.2014.04.015.Search in Google Scholar

22. Li, M, Li, B, Zhang, W. Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI. Food Chem 2018;242:16–21. https://doi.org/10.1016/j.foodchem.2017.08.086.Search in Google Scholar PubMed

23. Hansen, MR, Blennow, A, Farhat, I, Norgaard, L, Pedersen, S, Engelsen, SB. Comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin. Food Hydrocolloids 2009;23:2038–48. https://doi.org/10.1016/j.foodhyd.2009.05.008.Search in Google Scholar

24. Pupyshev, AB, Tikhonova, MA, Akopyan, AA, Tenditnik, MV, Dubrovina, NI, Korolenko, TA. Therapeutic activation of autophagy by combined treatment with rapamycin and trehalose in a mouse MPTP-induced model of Parkinson᾽s disease. Pharmacol Biochem Behav 2019;177:1–11. https://doi.org/10.1016/j.pbb.2018.12.005.Search in Google Scholar PubMed

25. Geng, S, Wang, H, Wang, X, Ma, X, Xiao, S, Wang, J, et al.. A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber. Anal Methods 2015;7:2413–9. https://doi.org/10.1039/c4ay03007a.Search in Google Scholar

26. Larrea, V, Perez-Munuera, I, Hernando, I, Quiles, A, Llorca, E, Lluch, M. Microstructural changes in Teruel dry-cured ham during processing. Meat Sci 2007;76:574–82. https://doi.org/10.1016/j.meatsci.2007.01.013.Search in Google Scholar PubMed

27. Du, X, Chang, P, Tian, J, Kong, B, Sun, F, Xia, X. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. LWT 2020;124:109140. https://doi.org/10.1016/j.lwt.2020.109140.Search in Google Scholar

28. Luo, Y, Pan, D, Ji, B. Gel properties of surimi from bighead carp (Aristichthys nobilis): influence of setting and soy protein isolate. J Food Sci 2004;69:E374–E378. https://doi.org/10.1111/j.1365-2621.2004.tb09898.x.Search in Google Scholar

29. Utrera, M, Estévez, M. Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers. J Agric Food Chem 2013;61:7987–93. https://doi.org/10.1021/jf402220q.Search in Google Scholar PubMed

30. Wang, P, Xu, X, Huang, M, Huang, M, Zhou, G. Effect of pH on heat-induced gelation of duck blood plasma protein. Food Hydrocolloids 2014;35:324–31. https://doi.org/10.1016/j.foodhyd.2013.06.015.Search in Google Scholar

31. Leygonie, C, Britz, TJ, Hoffman, LC. Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions. Int J Food Sci Technol 2011;46:1171–8. https://doi.org/10.1111/j.1365-2621.2011.02603.x.Search in Google Scholar

32. Paiva, H, Silva, L, Labrincha, J, Ferreira, V. Effects of a water-retaining agent on the rheological behaviour of a single-coat render mortar. Cement Concr Res 2006;36:1257–62. https://doi.org/10.1016/j.cemconres.2006.02.018.Search in Google Scholar

33. Kaewmanee, T, Benjakul, S, Visessanguan, W. Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. J Sci Food Agric 2009;89:625–33. https://doi.org/10.1002/jsfa.3492.Search in Google Scholar

34. Lin, W-L, Zeng, Q-X, Zhu, Z-W. Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C. et V) and grass carp (Ctenopharyngodon idellus) after heating: the relationship between texture and ultrastructure in muscle tissue. Food Res Int 2009;42:271–8. https://doi.org/10.1016/j.foodres.2008.11.005.Search in Google Scholar

35. Chen, T-H, Zhu, YP, Han, MY, Wang, P, Wei, R, Xu, XL, et al.. Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties. J Food Eng 2017;196:94–100. https://doi.org/10.1016/j.jfoodeng.2016.10.003.Search in Google Scholar

36. Qi, J, Li, C, Chen, Y, Gao, F, Xu, X, Zhou, G. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Sci 2012;92:619–26. https://doi.org/10.1016/j.meatsci.2012.06.009.Search in Google Scholar PubMed

37. Anese, M, Manzocco, L, Panozzo, A, Beraldo, P, Foschia, M, Nicoli, MC. Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res Int 2012;46:50–4. https://doi.org/10.1016/j.foodres.2011.11.025.Search in Google Scholar

38. Sánchez-Alonso, I, Moreno, P, Careche, M. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions. Food Chem 2014;153:250–7. https://doi.org/10.1016/j.foodchem.2013.12.060.Search in Google Scholar PubMed

39. Yang, H, Zhang, W, Li, T, Zheng, H, Khan, MA, Xu, X, et al.. Effect of protein structure on water and fat distribution during meat gelling. Food Chem 2016;204:239–45. https://doi.org/10.1016/j.foodchem.2016.01.053.Search in Google Scholar PubMed

40. Deng, Y, Luo, Y, Wang, Y, Zhao, Y. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chem 2015;171:168–76. https://doi.org/10.1016/j.foodchem.2014.09.002.Search in Google Scholar PubMed

Received: 2022-10-11

Accepted: 2023-02-06

Published Online: 2023-02-24

You are currently not able to access this content.

Articles in the same Issue

https://doi.org/10.1515/ijfe-2022-0270

Keywords for this article

repeated freeze–thaw cycles; Scomberomorus niphonius; water distribution; water retention agents