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Abstract
Hairtail fish samples were stored at different freezing temperatures of −5 °C, −20 °C, −40 °C and −80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at −5 °C, −20 °C, −40 °C and −80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was {{bf{d}}}_{{bf{t}}}={bf{1.968}},{{bf{e}}}^{{boldsymbol{-}}{bf{0.928}}{bf{t}}{{bf{e}}}^{{boldsymbol{-}}{bf{1431.396}}/{bf{T}}}}, which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.
Highlights
Hairtail (Trichiurus haumela) is called cutlassfish or ribbonfish, and it is a commercially important marine fish species in the eastern Pacific Ocean and Indian Ocean
The rate of decrease of water activity varied with the storage temperature
The data showed that hairtail stored at −5 °C had significantly lower water activity than samples stored at the other temperatures
Summary
Hairtail (Trichiurus haumela) is called cutlassfish or ribbonfish, and it is a commercially important marine fish species in the eastern Pacific Ocean and Indian Ocean. Hairtails are more perishable than other marine fish species because the meat contains highly unsaturated fatty acids that can negatively affect the color, flavor, texture and nutritional value[3,4]. Many studies have demonstrated that freezing inevitably causes undesirable deterioration of fish quality, including lipid oxidation, water loss and undesirable flavor and texture, most of which can be generally assessed by traditional quality evaluation parameters, such as total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), the K value and a total plate count[6,7,8,9]. The purpose of the present study is to investigate fractal dimension as an alternative advanced quality indicator to describe the porous microstructure of hairtails frozen at different temperatures. A viable method for shelf life prediction based on variations in fractal dimension during storage was established
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