Abstract
ABSTRACT This study aims to investigate a new method of glazing for improving the storage quality of frozen horse mackerel. Specifically, this study explored the effect of double-glazing with theaflavins on the quality of horse mackerel stored at −20°C for 28 weeks by comparing with unglazed and those single glazed with theaflavins. Chemical indicators were used to assess deterioration during storage, the water-holding capacity (WHC), weight loss, drip loss, and low-field nuclear magnetic resonance (LF-NMR) were used to analyze the water retention of fish and water migration in tissues. The water retention analysis results showed that double-glazing can maintain higher WHC, T22 values and lower weight loss, drip loss, T23 values at the end of storage. Chemical analysis results showed that double-glazing combined with theaflavins was highly effective in maintaining lower TVB-N, FAAs, MDA values, and higher SH, IFI values in frozen horse mackerel, especially theaflavins as inner layer glazed material, perhaps due to the synergistic effect of anti-crushing and antioxidant abilities. Therefore, the double-glazing with TF inner layer was more effective in controlling quality changes of frozen horse mackerel.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
