To optimize the formulation of immersion freezing solution in Trachurus japonicus, Box-Behnken experiment design response surface method was used to design the frozen solution composed of calcium chloride, propylene glycol, and trehalose. The viscosity, freezing point, and specific heat were selected as the quality evaluation index of the freezing solution to optimize and obtain a better freezing solution formulation. Under the freezing condition of -30 ℃, the freezing rate of three freezing methods, including compound freezing solution freezing, industrial immersion freezing and refrigerator freezing were compared. And these indicators were measured to evaluate the quality of frozen T.japonicus, including water holding capacity, salt-soluble protein content, salt permeability content, elasticity, and redness value. The results showed that based on the total mass fraction of the freezing solution, the optimal freezing solution was a multivariable freezing fluid system composed of 20% calcium chloride, 8% propylene glycol, 5% trehalose and water. The viscosity, freezing point and specific heat of the freezing solution were 4.784 mPa·s, -29.860 ℃, 4.864 kJ/(kg·℃) respectively. Compared with industrial immersion freezing and refrigerator freezing, the compound freezing solution had the fastest freezing rate, high water holding capacity, and the lowest degree of protein denaturation. Elasticity and redness value of fish were closest to the control group. Moreover, it could effectively reduce the salt penetration during the immersion freezing process and maintain the taste of fish.
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