Food and Fermentation Industries >

2019 , Vol. 45 >Issue 24: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021617

Effects of different freezing methods on quality changes during the frozen storage of turbot fillets

  • OU Shuai ,
  • ZHAO Feng ,
  • ZOU Zhaoyang ,
  • LIU Meng ,
  • WANG Zhi ,
  • MU Weili ,
  • SU Zhiwei ,
  • ZHOU Deqing
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  • 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)

Received date: 2019-07-09

  Online published: 2020-02-10

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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.

Key words： turbot fillets; freezing method; myofibrillar protein; quality analysis

Cite this article

OU Shuai , ZHAO Feng , ZOU Zhaoyang , LIU Meng , WANG Zhi , MU Weili , SU Zhiwei , ZHOU Deqing . Effects of different freezing methods on quality changes during the frozen storage of turbot fillets[J]. Food and Fermentation Industries, 2019 , 45(24) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.021617

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