Comparison of air freezing,liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets |
| |
| Affiliation: | 1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;2. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China;3. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;1. Food Process Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany;2. Food and Bioprocess Engineering; TUM School of Life Sciences, Technical University Munich, Freising, Germany;1. Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir 35433, Turkey;2. Department of Software Engineering, Yasar University, Bornova, Izmir 35100, Turkey;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;3. Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;1. Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver BC V6T-1Z4, Canada;2. Natural Health Products Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, Burnaby BC V5G 458, Canada;1. Postgraduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil;2. Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil |
| |
| Abstract: | The objective of this study was to investigate the freezing time and quality differences in Snakehead fillets frozen by pressure shift freezing (PSF), conventional air freezing (AF) and liquid immersion freezing (LIF) at ?20 °C, ?40 °C and ? 60 °C, respectively. The results showed that liquid immersion freezing at ?60 °C maintained the quality best, with a freezing time of 3.62 min and the cross sectional area of 209.11 um2. Air freezing at ?20 °C had the longest freezing time (184.58 min) and the largest cross sectional area (4470.79 um2), and lowest hardness and springiness of the fillets. Pressure shift freezing did not demonstrate the well established advantages of maintaining better product quality found in similar technique with some other foods. The samples of pressure shift freezing also had higher thawing loss and free water ratio after thawing. Therefore, the liquid immersion freezing at lower temperatures was demonstrated to better maintain the quality of frozen products and held significant potential for commercial application.Industrial relevanceFreezing is a widely used method for extending the shelf life of aquatic products, but some freezing methods, especially the slower ones, often lead to the decrease in the quality and commercial value of frozen products during storage. This paper explored the comparison of industrially used freezing techniques (air freezing and liquid immersion freezing) with the novel pressure shift freezing technique. Liquid immersion freezing at ?60 °C was found to be the preferred freezing method for Snakehead fillets, which maintained better frozen product quality, with a simple freezing process and low cost. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
