Quality Change in ICF-treated Grass Carp Blocks during Frozen Storage

doi:10.7506/spkx1002-6630-201020095

Abstract

Abstract:

In order to explore the effect of immersion chilling and freezing (ICF) on the quality of frozen food, the quality change of ICF-treated grass carp in multi-element aqueous solution composed of salt sodium, ethanol and glycol propylene at －40 ℃ were investigated and also compared with traditional air-blast freezing (－40 ℃, 6 m/s). Results indicated that the frozen rate of ICF exhibited 1.5-fold faster than that of air-blast freezing. The uptake amounts of sodium chloride, ethanol, and propylene glycol in grass carp were 0.14%, 0.17%, 0.63% and 0.94%, respectively. Compared with traditional air-blast freezing, ICF-treated samples had higher salt-soluble protein, less lipid oxidation, reduced drip loss and low moisture loss. Therefore, ICF exhibited more beneficial for maintaining texture properties and provided a better quality for grass carp during frozen storage.

Key words: immersion chilling and freezing, grass carp, frozen storage, quality.

CLC Number:

TS254.4

NI Ming-long，ZHU Zhi-wei，ZENG Qing-xiao. Quality Change in ICF-treated Grass Carp Blocks during Frozen Storage[J]. FOOD SCIENCE, 2010, 31(20): 448-452.

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Quality Change in ICF-treated Grass Carp Blocks during Frozen Storage

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