| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559242 | Food Control | 2015 | 8 Pages |
•The influence of storage methods on the location of ice crystals was studied.•Physical measurements, water holding capacity and drip loss were also studied.•We observed differences of crystals location between shell and non-shell freezing.•The knowledge of micrographs in the superchilling methods could improve food quality.•There was no significant difference in LL between shell and non-shell frozen samples.
The objective of this work was to study the influence of superchilling storage methods, shell freezing and non-shell freezing on the location/distribution of ice crystals during the superchilled storage of salmon. Physical measurements, water holding capacity and drip loss were also studied. Non-shell frozen samples resulted in extracellular ice crystals. Shell frozen samples showed both intracellular and extracellular ice crystals with a uniform distribution. Liquid loss (LL) decreased with storage time in both superchilling storage methods. There was no significant difference (p > 0.05) in LL between shell and non-shell frozen samples. There was significant difference (p < 0.05) in the drip loss between shell frozen samples (1.62% as maximum) and non-shell frozen samples (1.4% as maximum). The information on the characteristics of ice crystals (location/distribution), which has a strong influence on the quality of the final superchilled food, is a factor key for the manufacturing of products with desired quality and shelf life.
