Impact of Immersion Freezing on Oyster Quality and Water Migration

Abstract

Abstract: Objective to study the effect of immersion freezing on the water distribution and quality of oyster, in order to find an efficient freezing method. The freezing temperature of oysters treated with immersion freezing was optimized. Subsequently, the effects of freezing methods on the water status, content and distribution of oysters were analyzed by low field nuclear magnetic resonance (LF-NMR) technology. The results showed that oysters frozen by immersion freezing at －35 ℃, maintained good water holding capacity and elasticity after thawing, and no obvious protein degeneration was found. Compared with static freezing at －18 ℃, airflow freezing at －35 ℃ and ultra-low temperature freezing at －80 ℃, the freezing speed of immersion freezing at －35 ℃ was the fastest of 13.03 cm/h, which was 5-6 times that of the airflow freezing at －35 ℃ and ultra-low temperature freezing at －80 ℃. Therefore, immersion freezing belonged to over-speed freezing mode. Moreover, there was the least loss of immobilized water for oysters treated with immersion freezing, and its MRI images after thawing showed almost no drip loss inside the body of oysters.

Key words: LF-NMR, oyster, immersion freezing, water distribution

CLC Number:

TS254.4

Zuan-Hao LIANG. Impact of Immersion Freezing on Oyster Quality and Water Migration[J]. FOOD SCIENCE, 0, (): 0-0.

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