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Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage.

Author(s) : ZHAO X., WANG L., XU Y., ZHU W., LI J., CUI F., LI X.

Type of article: IJR article

Summary

The freezing of aquatic products without causing significant changes in quality is recently attracting much attention. In this study, the effects of air freezing (AF, -20 °C), blast freezing (BF, -35 °C), liquid nitrogen freezing (LNF), and immersion freezing (IF, -35 °C) by 20 % ethanol, 20 % propylene glycol, 10 % glycerol, and 10 % sodium chloride aqueous solutions, respectively, on muscle qualities and myofibrillar protein properties of the red drum were investigated. The results indicated that the freezing rate of IF was 2.66 cm/h, which was 6.33 times higher than that in AF groups. Compared with AF and BF, the ice crystals were smaller and more uniformly shaped, with properties of lower water migration and less texture softening after cryogenic liquid freezing of IF and LNF group aquatic products. Immersion freezing showed the same superiority in maintaining the freshness of fish fillets and retaining the protein structure as liquid nitrogen storage. Overall, IF has similar effects to LNF in maintaining muscle qualities and myofibrillar protein properties. This study describes a new freezing method that uses 20 % ethanol, 20 % propylene glycol, 10 % glycerol, and 10 % sodium chloride aqueous solutions as immersion freezing medium. The multi-compound freezing medium has the potential to be used for the freezing of aquatic products.

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Pages: 199-208

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Details

  • Original title: Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage.
  • Record ID : 30032469
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Publication date: 2024/09
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2024.05.021

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