Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

Zuomiao Yang; Shucheng Liu; Qinxiu Sun; Ouyang Zheng; Shuai Wei; Qiuyu Xia; Hongwu Ji; Chujin Deng; Jiming Hao; Jie Xu

doi:10.1016/j.foodchem.2021.131737

Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

Food Chem. 2022 Apr 16:374:131737. doi: 10.1016/j.foodchem.2021.131737. Epub 2021 Dec 10.

Authors

Zuomiao Yang¹, Shucheng Liu², Qinxiu Sun³, Ouyang Zheng¹, Shuai Wei², Qiuyu Xia², Hongwu Ji², Chujin Deng¹, Jiming Hao¹, Jie Xu¹

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
² College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
³ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: sunqinxiugo@163.com.

PMID: 34920408
DOI: 10.1016/j.foodchem.2021.131737

Abstract

The effects of different liquid nitrogen freezing (LNF) temperatures (-35, -55, -75, -95, and -115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were evaluated in the present study. The results showed that the total freezing time of golden pompano was significantly shortened using LNF (P < 0.05). Compared with other freezing methods, the cooking loss and L* values (lightness) of -95 °C LNF golden pompano were significantly lower, the false-colour image was much redder and brighter, the loss and mobility of water in fish muscle were inhibited, the water holding capacity and hardness were higher, and the muscle microstructure was comparatively intact. Therefore, -95 °C LNF effectively shortened the freezing time and improved the muscle qualities of frozen golden pompano.

Keywords: Freezing rate; Golden pompano; Liquid nitrogen freezing; Muscle quality.

MeSH terms

Animals
Fishes*
Freezing
Muscles*
Nitrogen
Temperature

Substances

Nitrogen