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IIR document

Investigation of optimal thawing conditions for frozen fish using histological methods.

Number: 1087

Author(s) : WATANABE M.

Summary

A lot of research has been done on freezing fish, but not on thawing, which is an equally important phase in achieving a good quality frozen-thawed product prior to cooking or consumption. In addition, the most common tests used to evaluate thawing are texture analysis and drip loss measurement, which cannot directly evaluate the cellular integrity of thawed samples. In this study, slow and rapid freezing of mackerel was carried out. Each freezing method was combined with different thawing methods to find an optimal thawing condition. Two different preparation methods for microscopic observation of cellular structures were studied: (1) paraffin-embedded sectioning and (2) frozen sectioning using a cryostat. Drip loss measurements were also performed. The results of the two histological methods were consistent and were found to be useful in evaluating different thawing methods.

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Pages: 8 p.

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Details

  • Original title: Investigation of optimal thawing conditions for frozen fish using histological methods.
  • Record ID : 30032499
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1087

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