Effect of rapid freezing technology on quality changes of freshwater fish during frozen storage
文献类型： 外文期刊
作者： Liu, Lin 1 ; Jiao, Wenjuan 1 ; Xu, Hao 1 ; Zheng, Jianan 1 ; Zhang, Yehui 1 ; Nan, Haijun 3 ; Huang, Wen 4 ;
作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
3.Guangdong Pharmaceut Univ, Sch Chinese Mat Med, 280 Waihuan East Rd,Univ Town, Guangzhou 510006, Guangdong, Peoples R China
4.Guangdong Acad Agr Sci, Inst Fisheries, Guangzhou 510645, Peoples R China
关键词： Liquid nitrogen spray freezer; Micro-freezer; Quality; Frozen storage
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 189 卷
页码：
收录情况： SCI
摘要： The impacts of pre-frozen with-80 degrees C liquid nitrogen spray freezer (LNF),-80 degrees C refrigerator freezer (RF), and-30 degrees C micro-freezer (MF) on the freezing rate, physical and chemical properties and microscopic structures of freshwater fish (grass carp, tilapia and bighead carp) stored at-18 C-degrees (14 days) were evaluated. LNF and MF were effective in shortening the entire freezing period and their muscle tissue microscopic structures were more homogeneous and thicker than the RF group, also with smaller and more regular ice crystal. Additionally, the LNF-treated samples had good water holding capacity and textural characteristics and significantly delayed changes in immobilized water content, effectively suppressing the increase in L* values in grass carp samples (p < 0.05). However, MF was not as effective as LNF and RF in inhibiting the formation of TBARS and TVBN. In conclusion, LNF played a more positive role in quality retention of freshwater fish.
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