Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 362 - 372

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038945

A review of effect of ultra-low temperature freezing on ice crystal formation and quality of aquatic products

  • JIA Shiliang ,
  • LIU Yongqing ,
  • ZHAO Yating ,
  • YIN Yuhao ,
  • ZHOU Xuxia ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2024-02-23

  Revised date: 2024-04-16

  Online published: 2024-12-30

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Abstract

Aquatic products possess various characteristics, including high moisture content, elevated endogenous enzyme activity, abundant protein content, and delicate muscle tissue.However, these attributes render them susceptible to diminished freshness or even spoilage shortly after being captured.Freezing is a prevalent technique utilized to preserve the freshness of aquatic products.Nevertheless, the formation of ice crystals during the freezing process can harm the cell structure of aquatic products, resulting in quality deterioration, such as protein and lipid oxidation, muscle texture softening, and discoloration.Currently, with the continuous development of ultra-low temperature freezing technology, the size of ice crystals in frozen aquatic products can be effectively controlled, thereby effectively delaying the quality deterioration of frozen aquatic products.This review mainly summarizes the principle and influencing factors of ice crystal formation in the ultra-low temperature freezing process of aquatic products, the impact of ice crystals on the quality of aquatic products, and the detection methods and control technologies of ice crystals, providing a reference for the development of new freezing technologies for frozen aquatic products.

Key words： aquatic products; ultra-low temperature freezing; ice crystals; quality

Cite this article

JIA Shiliang , LIU Yongqing , ZHAO Yating , YIN Yuhao , ZHOU Xuxia , DING Yuting . A review of effect of ultra-low temperature freezing on ice crystal formation and quality of aquatic products[J]. Food and Fermentation Industries, 2024 , 50(24) : 362 -372 . DOI: 10.13995/j.cnki.11-1802/ts.038945

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