Share

IIR document

Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis.

Author(s) : JIN H., ZHANG Y., SHI M., YIN T., LIU R., LIU Y., YOU J. Q.

Type of article: IJR article

Summary

The effects of air freezing (AF), saline immersion freezing (SIF), composite immersion freezing (CIF), and liquid nitrogen spray freezing (LNSF) on the muscle quality, protein properties, and microstructure of catfish fillets were investigated. The results indicated that LNSF improved water retention of frozen catfish fillets, maintained hardness, reduced water migration, and exhibited lower fat oxidation and protein denaturation levels compared to other freezing methods. Ice crystals observations through polarizing light microscopy revealed that dendritic ice crystals between muscle fascicles grew vertically to the direction of the muscle fascicles. In contrast, ice crystals within the muscle fascicles grew parallel to them. The LNSF effectively reduced pore and ice crystal sizes, resulting in a denser muscle fiber structure. These findings suggested that LNSF effectively preserved the moisture and freshness of the samples and was the most energy-efficient method for maintaining the quality of catfish fillets compared to the other treatments.

Available documents

Format PDF

Pages: 44-54

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis.
  • Record ID : 30033752
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 173
  • Publication date: 2025/05
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2025.01.009

Links


See other articles in this issue (17)
See the source

Indexing