The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Peiyu Wei; Kexue Zhu; Jun Cao; Yue Dong; Mengzhe Li; Xuanri Shen; Zhenhua Duan; Chuan Li

doi:10.1016/j.foodchem.2020.127647

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Food Chem. 2021 Jan 15:335:127647. doi: 10.1016/j.foodchem.2020.127647. Epub 2020 Jul 24.

Authors

Peiyu Wei¹, Kexue Zhu², Jun Cao¹, Yue Dong¹, Mengzhe Li¹, Xuanri Shen³, Zhenhua Duan⁴, Chuan Li⁵

Affiliations

¹ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
³ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
⁴ Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China.
⁵ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].

PMID: 32739816
DOI: 10.1016/j.foodchem.2020.127647

Abstract

The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin (PA), quercetin (QE), and resveratrol (RSV) treatments had significantly higher hardness values (over 230 g) than the control group (183 g) on day 49 (P < 0.05). Polyphenol treatments were effective in delaying the protein degradation, lipid oxidation and spoilage microbe growth. Moreover, the kinetic model showed that the predicted shelf life of tilapia fillets treated with PA (102 d) was extended by 25 d compared to the control group (77 d). It was the proposed possible mechanism that polyphenols comprehensively maintained the protein conformation (increased hydrogen bonds and decreased disulfide bonds) and retarded protein denaturation and degradation, protecting the texture of the fillets. Therefore, polyphenols can be used to maintain texture and extend the shelf life of tilapia fillets during partial freezing.

Keywords: Mechanism; Partial freezing; Polyphenol; Preservation; Texture; Tilapia fillets.

Publication types

Evaluation Study

MeSH terms

Animals
Biflavonoids / chemistry
Catechin / chemistry
Fish Proteins / chemistry
Food Preservation / instrumentation
Food Preservation / methods*
Food Preservatives / pharmacology*
Freezing
Meat / analysis*
Oxidation-Reduction / drug effects
Polyphenols / analysis*
Polyphenols / pharmacology*
Proanthocyanidins / chemistry
Protein Denaturation / drug effects
Tilapia

Substances

Biflavonoids
Fish Proteins
Food Preservatives
Polyphenols
Proanthocyanidins
procyanidin
Catechin