Impact of Immersion Freezing on Oyster Quality and Water Migration

doi:10.7506/spkx1002-6630-20181101-016

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 233-238.doi: 10.7506/spkx1002-6630-20181101-016

• Packaging & Storage • Previous Articles Next Articles

Impact of Immersion Freezing on Oyster Quality and Water Migration

LIANG Zuanhao, CHEN Haiqiang, LIANG Fengxue, LUO Hongyue, XIE Yan’an, YU Ming

(1. Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China; 2. Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China; 3. Chengcun Town Government of Yangjiang, Yangjiang 529821, China; 4. Chengcun Hongguang Oyster Association of Yangxi, Yangjiang 529821, China)

Online:2019-12-15 Published:2019-12-24

Abstract

Abstract: In order to seek an efficient freezing method for oysters, this study evaluated the effect of immersion freezing on the water migration and quality of oysters. The freezing temperature was optimized. On this basis, the effect of immersion freezing on the water status, content and distribution of oysters was analyzed by low-field nuclear magnetic resonance (LF-NMR). The results showed that oysters frozen by immersion freezing at ?35 ℃ maintained good water-holding capacity and elasticity after thawing with no obvious protein degeneration occurring. The freezing speed of immersion freezing at ?35 ℃ as a ultrafast freezing method was 13.03 cm/h, which was higher than that of static freezing at ?18 ℃ and was 5–6 folds higher than that of airflow freezing at ?35 ℃ and ultra-low temperature freezing at ?80 ℃. Moreover, immersion freezing led to the lowest loss of immobilized water, and the magnetic resonance images showed almost no drip loss inside oysters after thawing.

Key words: low-field nuclear magnetic resonance, oyster, immersion freezing, water migration

CLC Number:

TS254.4

LIANG Zuanhao, CHEN Haiqiang, LIANG Fengxue, LUO Hongyue, XIE Yan’an, YU Ming. Impact of Immersion Freezing on Oyster Quality and Water Migration[J]. FOOD SCIENCE, 2019, 40(23): 233-238.

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Impact of Immersion Freezing on Oyster Quality and Water Migration

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