To study the effect of ultrasound-assisted immersion freezing (UIF) at the different spatial positions on the freezing rate and quality of fish muscle during frozen storage, silver carp fillets were exposed to UIF at the bottom, middle and upper parts of the ultrasonic tank, respectively. The ultrasonic intensity and the freezing rate were detected, and the ice crystal, drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness of samples during frozen storage(-18 ℃) were determined. It was found that compared with the control sample frozen by immersion freezing, the freezing rate of samples frozen by UIF was significantly increased, while the size of ice crystal, drip loos and cooking loos during frozen storage was significantly decreased. Additionally, protein oxidation and lipid oxidation of UIF samples were suppressed. Simultaneously, the protein stability and freshness were improved. The results of samples frozen by UIF at different spatial positions showed that, with the increase of the distance from the ultrasonic transducer, the ultrasonic intensity and the freezing rate was decreased, while the size of the ice crystal was increased to some extent, but it was not significant. Quality indexes including drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness were also without significant difference. All the results show that the UIF system in this study has good homogeneity and the spatial position has little effect on the freezing rate and quality of frozen fish. This study provides a reference for the research and application of UIF in food.
[1] ZHAN X M, SUN D W, ZHU Z W, et al.Improving the quality and safety of frozen muscle foods by emerging freezing technologies:A review[J].Critical Reviews in Food Science and Nutrition, 2018, 58(17):2 925-2 938.
[2] JIMNEZ A, RUFO M, PANIAGUA J M, et al.Contributions to ultrasound monitoring of the process of milk curdling[J].Ultrasonics, 2017, 76:192-199.
[3] ZHANG P Z, ZHU Z W, SUN D W.Using power ultrasound to accelerate food freezing processes:Effects on freezing efficiency and food microstructure[J].Critical Reviews in Food Science and Nutrition, 2018, 58(16):2 842-2 853.
[4] MILES G A, CUTTING G L.Technical note:Changes in the velocity of ultrasound in meat during freezing[J].International Journal of Food Science & Technology, 1974, 9:119-122.
[5] SUN Q X, SUN F D, XIA X F, et al.The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage[J].Ultrasonics Sonochemistry, 2019, 51(1):281-291.
[6] SHI Z J, ZHONG S Y, YAN W J, et al.The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp(Ctenopharyngodon idella)[J].LWT-Food Science and Technology, 2019, 111:301-308.
[7] 张宁波. 基于超声衰减的污水悬浊液浓度检测装置研究[D].杭州:浙江大学, 2016.
ZHANG N B.A study on sewage concentration detecting device based on ultrasonic attenuation[D].Hangzhou:Zhejiang University, 2016.
[8] XIN Y, ZHANG M, ADHIKARI B.Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L.var.botrytis L.)[J].Ultrasonics Sonochemistry, 2014, 21(5):1 728-1 735.
[9] 樊震宇, 韩昕苑, 余婷婷, 等.蓝点马鲛鱼分离蛋白抗冻剂的复配[J].食品与发酵工业, 2021, 47(5):105-111.
FAN Z Y, HAN X Y, YU T T, et al.Optimization of cryoprotectant formula for Scomberomorus niphonius isolate protein[J].Food and Fermentation Industries, 2021, 47(5):105-111.
[10] SUN Q X, KONG B H, LIU S C, et al.Ultrasonic freezing reduces protein oxidation and myofibrillar gel quality loss of common carp (Cyprinus carpio) during long-time frozen storage[J].Foods, 2021, 10(3):629.
[11] SUN Q X, CHEN Q, XIA X F, et al.Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins[J].Ultrasonics Sonochemistry, 2019, 54:311-320.
[12] ZHANG B, FANG C D, HAO G J, et al.Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage[J].Food Chemistry, 2018, 245:254-261.
[13] GUO Y Y, KONG B H, XIA X F, et al.Changes in physicochemical and protein structural properties of common carp (Cyprinus carpio) muscle subjected to different freeze-thaw cycles[J].Journal of Aquatic Food Product Technology, 2014, 23(6):579-590.
[14] MA X, MEI J, XIE J.Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process[J].International Journal of Food Properties, 2021, 24(1):68-88.
[15] SUN Q X, ZHAO X X, ZHANG C, et al.Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels[J].LWT-Food Science and Technology, 2019, 108:106-112.
[16] 周大鹏, 蓝蔚青, 莫雅娴, 等.超声前处理对冷藏海鲈鱼品质及蛋白质特性的影响[J].食品与发酵工业, 2020, 46(17):204-211.
ZHOU D P, LAN W Q, MO Y X, et al.Effects of ultrasound pretreatment on the quality and protein characteristics in Japanese sea bass (Lateolabrax japonicas) during refrigeration[J].Food and Fermentation Industries, 2020, 46(17):204-211.
[17] FU X Z, BELWAL T, CRAVOTTO G, et al.Sono-physical and sono-chemical effects of ultrasound:Primary applications in extraction and freezing operations and influence on food components[J].Ultrasonics Sonochemistry, 2020, 60:104726.
[18] 刘宏影. 超声波辅助冷冻与低温速冻对海鲈鱼冰晶形成及品质特性的影响[D].锦州:渤海大学, 2020.
LIU H Y.Effects of ultrasound-assisted freezing and quick-freezing on ice crystal formation and quality characteristics of sea bass (Lateolabrax japonicus)[D].Jinzhou:Bohai University, 2020.
[19] 郭全友, 李松, 李保国, 等.冻藏时间对养殖大黄鱼体色和肌肉品质的影响[J].食品与发酵工业, 2020, 46(23):99-107.
GUO Q Y, LI S, LI B G, et al.Effects of frozen storage time on body color and muscle quality of cultured Pseudosciaena crocea[J].Food and Fermentation Industries, 2020, 46(23):99-107.
[20] LYU L T, LIN H, LI Z X, et al.Changes of structure and IgE binding capacity of shrimp (Metapenaeus ensis) tropomyosin followed by acrolein treatment[J].Food & Function, 2017, 8(3):1 028-1 036.
[21] 郝淑贤, 吴燕燕, 李来好, 等.加工条件对淡水鱼肌原纤维Ca2+-ATPase稳定性的影响[J].食品科学, 2005, 26(10):79-82.
HAO S X, WU Y Y, LI L H, et al.Effect of processing conditions on Ca2+-ATPase stability in fresh water fishes[J].Food Science, 2005, 26(10):79-82.
[22] BARON C P, KJAERSGRD I V H, JESSEN F, et al.Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)[J].Journal of Agricultural and Food Chemistry, 2007, 55(20):8 118-8 125.
[23] BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATIAN S, et al.Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering, 2007, 80(1):292-299.
[24] MA X, MEI J, XIE J.Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)[J].Ultrasonics Sonochemistry, 2021, 76:105657.
[25] BEKHIT A E D A, HOLMAN B W B, GITERU S G, et al.Total volatile basic nitrogen (TVB-N) and its role in meat spoilage:A review[J].Trends in Food Science & Technology, 2021, 109:280-302.
