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Food and Fermentation Industries    2019, Vol. 45 Issue (24) : 188-195     DOI: 10.13995/j.cnki.11-1802/ts.021617
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Effects of different freezing methods on quality changes during the frozen storage of turbot fillets
OU Shuai1,2, ZHAO Feng2, ZOU Zhaoyang2, LIU Meng2, WANG Zhi2, MU Weili3, SU Zhiwei4, ZHOU Deqing2*
1 (Food College, Shanghai Ocean University, Shanghai 201306, China)
2 (Laboratory of Marine Drugs and Biological Products, NationalLaboratory of Marine Science and Technology, Qingdao Institute of Marine Fisheries, Chinese Academy of Fishery Sciences, Qingdao 266071, China)
3 (Penglai Huiyang Food Co., Ltd., Penglai 265600, China)
4 (Qingdao Yihexing Food Co., Ltd., Qingdao 266000, China)
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Abstract  This paper aims to explore the effects of five freezing methods on the quality change of turbot fillets during storage with the use of fresh turbot as raw material. The physical and chemical properties, texture characteristics and microstructure of the five frozen-type (-20℃ refrigerator freezing, -20℃ plate quick freezing, -30℃ refrigerator freezing, -30℃ plate quick freezing, -90℃ liquid nitrogen quick freezing) turbot fillets were determined within 15 weeks of cold storage at -18 ℃. The results showed that the water retention, myofibrillar protein content, active sulfhydryl content, Ca2+-ATPase activity and texture characteristics of the turbot under different freezing treatments decreased as the freezing time was lengthened. The whiteness value and TBA value showed an upward trend; the pH value first decreased and then increased; a varying degree of deterioration in the microstructure was observed. It is concluded that the deterioration of the quality of turbot squid under liquid nitrogen freezing treatment and flat freezing treatment at -90℃ was significantly lower or slower than that in the freezer groups. Therefore, low-temperature quick freezing has great potential for the application in the quality preservation of turbot.
Keywords turbot fillets      freezing method      myofibrillar protein      quality analysis     
Issue Date: 10 February 2020
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.021617     OR     http://sf1970.cnif.cn/EN/Y2019/V45/I24/188
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