Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): Evaluation of pressure shift freezing vs. air-blast freezing |
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| Affiliation: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China;3. Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China;4. National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China;1. College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, Japan;2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Kohnan, Minato-ku, Tokyo, Japan |
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| Abstract: | Turbot fillets were frozen either by pressure shift freezing (PSF, 140 MPa, −14°C) or by air-blast freezing (ABF), and then stored at −20°C for 75 days. Smaller and more regular intracellular ice crystals were observed in fillets frozen by PSF compared with air-blast frozen ones. Ice crystals area in PSF samples was approximately 10 times smaller than that of ABF samples, on average. The PSF process reduced thawing drip compared with air-blast freezing. Conversely to this classical freezing process, the storage time did not adversely influence the thawing drip of PSF samples. In addition, PSF appeared to reduce cooking drip after 45 days of storage at −20°C. Differential scanning calorimetry analysis showed a significant reduction of the total enthalpy of denaturation for the pressure shift frozen samples compared to fresh and conventional frozen samples. Besides, a new melting transition appeared on the thermogram of PSF samples at approximately +40°C. |
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