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Insights into frozen quality preservation and energy conservation of salted swamp eel (Monopterus albus) fillets.

Author(s) : SONG H., ZHANG Y., YANG H., LIU R., YIN T., SHI L., YOU J.

Type of article: IJR article

Summary

This study was conducted to elucidate the effect of NaCl content on thermal characteristics and the quality of eels under different freezing conditions with an aim to mitigate ice crystal damage, quality degradation, and energy inefficiency in frozen swamp eel meat. The results demonstrated that specific heat capacity and enthalpy of salted samples were lowered, while nonfreezing water content was increased compared with unsalted samples. Compared with unsalted samples, under 5 % NaCl salting condition, the electricity consumption of air freezing was lowered by 32.10 % at − 40 ◦C, and the consumption of liquid nitrogen was lowered by 25.7 % at − 90 ◦C LNSF (liquid nitrogen spray freezing). Moreover, the eel meat with 3 % NaCl salting and LNSF at − 90 ◦C exhibited finer and more uniform ice crystal formation. This microstructural improvement resulted in a more complete retention of collagen, which led to a significant enhancement in hardness (p < 0.05) and an increase in myofibrillar protein solubility resulted in an increase in water holding capacity to 73.88 %. Consequently, the application of an optimal freezing temperature (− 90 ◦C LNSF) with 3 % NaCl pretreatment significantly improves frozen eel meat quality and reduces energy consumption during the freezing process.

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Pages: 12 p.

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Details

  • Original title: Insights into frozen quality preservation and energy conservation of salted swamp eel (Monopterus albus) fillets.
  • Record ID : 30034605
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 184
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/https://doi.org/10.1016/j.ijrefrig.2026.01.031

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