Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 23 - 30

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033079

Effect of stacking methods on frozen storage quality of mackerel in a freezer room

  • WANG Wenjie ,
  • SHEN Zibin ,
  • CHEN Yunyun ,
  • XU Xia ,
  • YU Zhou ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(China Aquatic Products Zhoushan Marine Fisheries Corporation, Zhoushan 325400, China)
    5(Aquatic product warehousing transshipment company, Zhoushan 316102, China)

Received date: 2022-07-23

  Revised date: 2022-08-22

  Online published: 2023-11-20

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Abstract

This paper studied the effect of flow field changes in cold storage on the frozen quality of mackerel under different stacking modes, the three stacking methods included a stacking height of 1.060 m near the back wall of 1.040 m (T1), stacking height of 2.260 m near the back wall of 1.040 m (T2), and stacking height 2.260 m near the back wall of 2.005 m (T3). In the experiment, computational fluid dynamics (CFD) was applied to analyze the differences in the flow field distribution of mackerel under different stacking methods, and the weight loss rate, thiobarbituric acid value, degree of protein degradation and denaturation, muscle tissue microstructure images, and water distribution were compared among the three groups. CFD simulation showed that the differences in temperature fields among the three groups were not significant, but the airflow fields were significant. The surface flow velocity of mackerel in group T2 was the largest, followed by T3 and T1, and T2 had the worst freshness and severely damaged muscle tissue structure. Principal component analysis showed that the comprehensive score of the three groups was T1 > T3 > T2, which proved that the fish quality deteriorated more seriously at the position of high flow rate. This study found that the stacking mode had an effect on the flow field distribution in cold storage, and the location with a low flow rate could effectively delay the deterioration of the mackerel quality, which could provide a basis for prolonging the shelf life of food.

Key words： mackerel; stacking methods; computational fluid dynamics; flow field distribution; dry consumption rate; quality changes; principal component analysis

Cite this article

WANG Wenjie , SHEN Zibin , CHEN Yunyun , XU Xia , YU Zhou , DING Yuting , ZHOU Xuxia . Effect of stacking methods on frozen storage quality of mackerel in a freezer room[J]. Food and Fermentation Industries, 2023 , 49(20) : 23 -30 . DOI: 10.13995/j.cnki.11-1802/ts.033079

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