Effects of immersion freezing with coolant on the quality of grouper (female Epinephelus fuscoguttatus x male Epinephelus lanceolatus) during frozen storage

文献类型： 外文期刊

第一作者： Wang, Yueqi

作者： Wang, Yueqi;Zhang, Tao;Chen, Qian;Wu, Yanyan;Zhao, Yongqiang;Cen, Jianwei;Wei, Ya;Zhang, Tao;Chen, Qian;Cai, Qiuxing

作者机构：

关键词： female epinephelus fuscoguttatus x male epinephelus lanceolatus; immersion freezing; air freezing; preservation; quality

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2021 年 19 卷 1 期

页码：

收录情况： SCI

摘要： In this study, we evaluated the effects of immersion freezing (IF) with coolant and air freezing (AF) techniques with different storage temperature (-18 degrees C and -30 degrees C) on the quality of groupers following frozen storage. Water loss rate, total volatile basic nitrogen, and the K-value, were positively correlated with storage time. The pH first decreased and then increased. Destruction of the muscle fiber structure led to changes in grouper texture characteristics including hardness, cohesiveness, springiness, and chewiness. IF-30 degrees C samples retained the highest quality after frozen storage, followed by IF-18 degrees C samples and AF-18 degrees C samples. Immersion freezing limited protein denaturation, decreased water loss, and contributed to the formation of uniformly distributed ice crystals, decreasing microstructure damage. Immersion freezing is a promising technique for preserving the quality of groupers, and the immersion coolant (propylene glycol, oligosaccharides and salts) used in this study has potential applications in the grouper processing industry.

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