Effects of dry ice freezing on ice crystal and quality of large yellow croaker （Pseudosciaena crocea） during frozen storage

Authors

JIA Shi-liang, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China
YANG Yue, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China
ZHENG Ya-dan, Hangzhou Hengmei Food Science & Technology Co., Ltd., Hangzhou, Zhejiang 311100, China
YANG Peng, Hangzhou Hengmei Food Science & Technology Co., Ltd., Hangzhou, Zhejiang 311100, China
DING Yu-ting, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, ChinaFollow

Corresponding Author(s)

丁玉庭（1963—），男，浙江工业大学教授，博士。E-mail: dingyt@zjut.edu.cn

Abstract

Objective: The effects of freezing method and storage temperature on the quality of large yellow croaker during storage were investigated. Methods: Fresh large yellow croaker fillets were frozen with dry ice and air freezing (-40 ℃) to the central temperature of -18 ℃, and then stored at -40 ℃ and -18 ℃, respectively. Physical and chemical indexes such as freezing curve, ice crystal morphology, pH value, volatile base nitrogen, K value, Ca²⁺-ATPase activity, total sulfhydryl group, carbonyl group, protein degradation and texture characteristics of large yellow croaks were determined after freezing and during freezing storage. Results: The time of dry ice freezing through the maximum ice crystal formation zone was 40 min, which is 1/6 of that of air freezing at -40 ℃. The initial ice crystal cross-section area and equivalent diameter of dry ice frozen fish samples were (96.12±1.61) μm² and (11.06±1.43) μm, respectively, which is significantly lower than that of air frozen fish samples. Conclusion: The effect of freezing temperature on fish myofibrillator protein was greater than that of freezing temperature, and a lower freezing temperature can result in a lower degradation degree of fish myofibrillator protein. Storage at -40 ℃ after dry ice freezing is beneficial to maintain freshness and quality stability of large yellow croaker.

Publication Date

10-20-2023

First Page

134

Last Page

142

DOI

10.13652/j.spjx.1003.5788.2022.81095

Recommended Citation

Shi-liang, JIA; Yue, YANG; Ya-dan, ZHENG; Peng, YANG; and Yu-ting, DING (2023) "Effects of dry ice freezing on ice crystal and quality of large yellow croaker （Pseudosciaena crocea） during frozen storage," Food and Machinery: Vol. 39: Iss. 6, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2022.81095
Available at: https://www.ifoodmm.cn/journal/vol39/iss6/21

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