Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891363 | LWT - Food Science and Technology | 2018 | 28 Pages |
Abstract
The objective of this work was to investigate the effect of frozen storage temperature on the ice crystal microstructure and physicochemical properties of pre-frozen perch. Perch cube were stored at â18, â40, â80â¯Â°C and liquid nitrogen (â196â¯Â°C) respectively for one month after pre-frozen in liquid nitrogen for 1â¯h. With the increase of storage temperature from â80 to â18â¯Â°C, temperature-dependent relationship was applicable: cell space, area and amount of ice crystals in frozen samples were gradually increased, Ca2+-ATPase activity and total sulfhydryl content of myofibrillar protein extracted from frozen samples decreased significantly (Pâ¯<â¯0.05), shear force and salt-soluble protein content of perch tissues were significantly decreased (Pâ¯<â¯0.05), while expressible moisture were increased (Pâ¯<â¯0.05). Therefore, â80â¯Â°C was recommended as the appropriate storage temperature for pre-frozen perch. Liquid nitrogen was not fit for long-term storage due to the destructive effect on fish quality.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Liu Shi, Tao Yang, Guangquan Xiong, Xin Li, Xiaohong Wang, Anzi Ding, Yu Qiao, Wenjin Wu, Li Liao, Lan Wang,