Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage

被引：0

作者：

Liu, Shulai ^{[1
,2
]}

Zhang, Zhenyu ^{[1
]}

Tang, Wenyan ^{[1
]}

Zhao, Dandan ^{[3
]}

Chen, Shanping ^{[4
]}

Sui, Chuang ^{[5
]}

Ding, Yuting ^{[1
,2
]}

机构：

[1] Ocean College, Zhejiang University of Technology, Hangzhou,310032, China

[2] Institute of Ocean Research, Zhejiang University of Technology, Hangzhou,310014, China

[3] Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou,310021, China

[4] Rui'an Huasheng Aquatic Products Co. Ltd., Ruian,325200, China

[5] Guangzhou Chonson Beyond Marine Technology Co. Ltd., Guangzhou,511442, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 01期

关键词：

Freezing;

D O I：

10.7506/spkx1002-6630-20171026-300

中图分类号：

学科分类号：

摘要：

The objective of this study was to investigate the effect of immersion freezing (IF) on ice crystal formation and quality changes in snakehead blocks under different freezing temperatures (-20, -30 and -40℃) in comparison with air freezing (AF). Quality indices including salt-soluble protein content, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and water-holding capacity (WHC) were determined in all samples. The results showed that the time needed to pass through the zone of maximum ice crystal formation was 310, 226 and 125 s for IF at -20, -30 and-40℃, respectively, and the areas of ice crystals generated were 308.8, 142.4 and 86.5 μm2, respectively. However, AF took a significant longer time (3 412 s) to pass through the zone of maximum ice crystal formation and resulted in a significantly larger area (939.6 μm2) of ice crystals (P © 2019, China Food Publishing Company. All right reserved.

引用

页码：256 / 262