Effects of the conditions of frozen storage and freeze-thaw treatment on the formation of α-dicarbonyl compounds in unwashed silver carp surimi
[Objective]To regulate the formation of α-dicarbonyl compounds(α-DCs)in unwashed silver carp surimi.[Methods]The levels of 3-deoxyglucosaldosterone(3-DG),glyoxal(GO),pyroacetal(MGO)and 2,3-butanedione(2,3-BD)were analyzed in surimi during frozen storage and freeze-thaw cycles at-18℃and-60℃.The effects of freezing temperature,freezing method,and the addition of an antifreeze agent(enzymatic hydrolysis product of silver carp)on the formation of these α-DCs were evaluated.[Results]After 60 days of storage at-60℃,the levels of 3-DG,MGO and 2,3-BD increased by 209%,122%and 139%,respectively,but were significantly lower compared to storage at-18℃.GO levels initially increased,peaking on day 45 during-60℃storage,with a slower rate of change compared to the-18℃group,which peaked on day 30.These findings indicate that ultra-low temperature storage can effectively reduce α-DCs formation.During freeze-thaw cycles,3-DG and 2,3-BD levels increased progressively with more cycles,while GO and MGO levels initially increased and later declined.Freezing at-60℃notably inhibited α-DC formation,whereas other freezing methods and temperature showed no significant effects.Adding enzymatic hydrolysates from silver carp suppressed increases in GO,MGO and 2,3-BD after 3 freeze-thaw cycles and mitigated declines in GO and MGO after 6 cycles.[Conclusion]The addition of antifreeze agents can partially inhibit the formation and transformation of α-DCs,especially under repeated freeze-thaw conditions.
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