Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets

蛇头 沉浸式(数学) 凝结 冻结行为 化学 冰晶 食品科学 冰点 渔业 生物 数学 气象学 恐惧条件反射 扁桃形结构 神经科学 纯数学 物理 热力学
作者
Shiyao Kuang,Lihui Hu,Sinan Zhang,Junde Ren,Hosahalli S. Ramaswamy,Yong Yu
出处
期刊:Innovative Food Science and Emerging Technologies [Elsevier BV]
卷期号:88: 103450-103450 被引量:17
标识
DOI:10.1016/j.ifset.2023.103450
摘要

The objective of this study was to investigate the freezing time and quality differences in Snakehead fillets frozen by pressure shift freezing (PSF), conventional air freezing (AF) and liquid immersion freezing (LIF) at −20 °C, −40 °C and − 60 °C, respectively. The results showed that liquid immersion freezing at −60 °C maintained the quality best, with a freezing time of 3.62 min and the cross sectional area of 209.11 um2. Air freezing at −20 °C had the longest freezing time (184.58 min) and the largest cross sectional area (4470.79 um2), and lowest hardness and springiness of the fillets. Pressure shift freezing did not demonstrate the well established advantages of maintaining better product quality found in similar technique with some other foods. The samples of pressure shift freezing also had higher thawing loss and free water ratio after thawing. Therefore, the liquid immersion freezing at lower temperatures was demonstrated to better maintain the quality of frozen products and held significant potential for commercial application. Freezing is a widely used method for extending the shelf life of aquatic products, but some freezing methods, especially the slower ones, often lead to the decrease in the quality and commercial value of frozen products during storage. This paper explored the comparison of industrially used freezing techniques (air freezing and liquid immersion freezing) with the novel pressure shift freezing technique. Liquid immersion freezing at −60 °C was found to be the preferred freezing method for Snakehead fillets, which maintained better frozen product quality, with a simple freezing process and low cost.
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