Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing

CyTA - Journal of Food

Hao Cheng¹  Huijie Yu¹  Yuanming Chu¹  Jun Mei²  Jing Xie³ 

[1] College of Food Science & Technology, Shanghai Ocean University, Shanghai, Chin;National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, Chin;College of Food Science & Technology, Shanghai Ocean University, Shanghai, Chin;National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, Chin;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, Chin;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, Chin;College of Food Science & Technology, Shanghai Ocean University, Shanghai, Chin;National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, Chin;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, Chin;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, Chin;Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, Chin;

关键词: Large yellow croaker;    freezing conditions;    frozen storage;    microstructure;    myofibrillar protein;    quality;    Corvina amarilla grande;    Condiciones de congelación;    Almacenamiento en congelación;    Microestructura;    Proteína miofibrilar;    Calidad;   

DOI  :  10.1080/19476337.2021.1960895

来源: Taylor & Francis

【 摘 要 】

This paper investigated the effect of freezing methods on moisture distribution, freshness, protein properties, and microstructure of large yellow croaker (Pseudosciaena crocea) during freezing and frozen (−18°C) storage. The methods of freezing include, refrigerator freezing (RF), plate freezing (PF), spiral freezing (SF), immersion freezing (IF), and liquid nitrogen freezing (NF). The results showed that RF took the longest time, 587.3 min, and the freezing rate of PF, SF, IF and NF was more than ten times that of RF. In general, the SF, IF, and NF have better-related quality characteristics during 90 days of frozen storage, with a small change in quality compared to day 5, but for water distribution, IF performed poorly. For microstructure and protein-related characteristics, NF somewhat destroyed the fiber of muscle and the structure of the myofibrillar protein. In conclusion, SF was a worthy method to maintain the quality of large yellow croaker fish during freezing.

【 授权许可】

CC BY