Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage

doi:10.7506/spkx1002-6630-20171026-300

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (1): 256-262.doi: 10.7506/spkx1002-6630-20171026-300

• Packaging & Storage • Previous Articles Next Articles

Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage

LIU Shulai1,2, ZHANG Zhenyu1, TANG Wenyan1, ZHAO Dandan3, CHEN Shanping4, SUI Chuang5, DING Yuting1,2,*

1. Ocean College, Zhejiang University of Technology, Hangzhou 310032, China; 2. Institute of Ocean Research, Zhejiang University of Technology, Hangzhou 310014, China; 3. Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 4. Rui’an Huasheng Aquatic Products Co. Ltd., Rui’an 325200, China; 5. Guangzhou Chonson Beyond Marine Technology Co. Ltd., Guangzhou 511442, China

Online:2019-01-15 Published:2019-01-22

Abstract

Abstract: The objective of this study was to investigate the effect of immersion freezing (IF) on ice crystal formation and quality changes in snakehead blocks under different freezing temperatures (?20, ?30 and ?40 ℃) in comparison with air freezing (AF). Quality indices including salt-soluble protein content, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and water-holding capacity (WHC) were determined in all samples. The results showed that the time needed to pass through the zone of maximum ice crystal formation was 310, 226 and 125 s for IF at ?20, ?30 and ?40 ℃, respectively, and the areas of ice crystals generated were 308.8, 142.4 and 86.5 μm2, respectively. However, AF took a significant longer time (3 412 s) to pass through the zone of maximum ice crystal formation and resulted in a significantly larger area (939.6 μm2) of ice crystals (P < 0.05). In addition, during storage at ?18 ℃, a significantly higher concentration of salt-soluble protein was noted in the IF frozen sample as compared to the AF frozen sample, accompanied by a significant decrease in ice crystal size, pH, TBA value, TVB-N value, drip loss and cooking loss. Moreover, ?40 ℃ IF treatment caused minimal quality changes in snakehead blocks. Collectively, it was suggested that IF could better maintain snakehead quality during frozen storage than AF, and lower freezing temperature could lead to higher freezing rate and formation of smaller ice crystals, thus being more favorable for quality maintenance.

Key words: snakehead blocks, immersion freezing, air freezing, ice crystal, frozen storage

CLC Number:

TS254.4

LIU Shulai, ZHANG Zhenyu, TANG Wenyan, ZHAO Dandan, CHEN Shanping, SUI Chuang, DING Yuting. Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage[J]. FOOD SCIENCE, 2019, 40(1): 256-262.

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Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage

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