Effect of Trehalose on Freeze-Thaw Stability of Frozen Fish Noodles

LIU Weicong;JIN Li;FU Xiangjin;TYRE Lanier;YANG Yingjie;College of Food Science and Engineering, Central South University of Forestry and Technology;Department of Food, Bio-processing and Nutrition Sciences, North Carolina State University;

frozen fish noodle;;trehalose;;breaking force;;low field nuclear magnetic resonance(LF-NMR);;water distribution;;freeze-thaw stability

In order to improve the quality of frozen fish noodles, the effect of trehalose on the texture changes of frozen fish noodles during freeze-thaw cycles was investigated. Meanwhile, the mechanism of action of trehalose for improving the stability of frozen fish noodles was explored by monitoring moisture migration and distribution with low field nuclear magnetic resonance(LF-NMR). Texture analysis showed that breaking force(BF) of fish noodles increased from 110.7 g to 133.9 g by adding 2% trehalose(m/m). After four freeze-thaw cycles, BF decreased by 35.0 g and 21.1 g for fish noodles without and with 2% trehalose added, respectively, reaching similar values. The LF-NMR results showed that trehalose could adjust the water status in noodles, increasing the content of binding water and decreasing the content of free water. Also it was indicated that trehalose could effectively inhibit water migration from the surface to the core of the noodles, thereby being beneficial to preserve their chewiness. In conclusion, trehalose can improve the freeze-thaw quality of frozen fish noodles and the best effect can be obtained upon addition of 2% trehalose.