A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage

doi:10.7506/spkx1002-6630-201619046

Abstract

Abstract:

Freezing storage is an important preservation method for aquatic products as it could maintain their freshness to
the maximum extent. However, the quality of aquatic products may inevitably be damaged in terms of flavor and texture
due to the formation of ice crystals during freezing storage. Drip loss may also be unavoidable during thawing. This review
elucidates the mechanism of the formation of ice crystals, and discusses the factors which affect the formation of ice crystals
including freezing rate, freezing temperature, and temperature fluctuation. The existing methods for controlling the formation
of ice crystals in the aquatic products are also described such as superchilling and pressure shift freezing.

Key words: aquatic products, ice crystals, freezing, drip loss

CLC Number:

TS254.4

LI Yuan, WANG Liping, LI Yujin, HU Yaqin. A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201619046.

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A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage

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