Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus

Roujia Zhang; Zhiming Cheng; Fuyuan Ding; Linhui Hua; Yunrui Fang; Zhi Han; Jiyong Shi; Xiaobo Zou; Jianbo Xiao

doi:10.1016/j.foodchem.2022.133266

Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus

Food Chem. 2022 Nov 1:393:133266. doi: 10.1016/j.foodchem.2022.133266. Epub 2022 May 20.

Authors

Roujia Zhang¹, Zhiming Cheng², Fuyuan Ding¹, Linhui Hua³, Yunrui Fang³, Zhi Han⁴, Jiyong Shi⁵, Xiaobo Zou⁶, Jianbo Xiao⁷

Affiliations

¹ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
² National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China.
³ School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
⁴ School of Energy and Power Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: hands@ujs.edu.cn.
⁵ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: Shi_jiyong@ujs.edu.cn.
⁶ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China. Electronic address: zou_xiaobo@ujs.edu.cn.
⁷ International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.

PMID: 35653987
DOI: 10.1016/j.foodchem.2022.133266

Abstract

The effects of microbubbles in chitosan-based slurry ice production were investigated, and the efficiency of chitosan-based slurry ice was evaluated for silver pomfret (Pampus argenteus) precooling and storage at 0 °C. Microbubbles generated though agitation accelerated slurry ice production by promoting ice nucleation and eliminating supercooling. Higher bubble counts improved freezing, but overly large bubbles reduced the performance. The rheological properties of chitosan solutions were also investigaed, and solutions with higher viscosity formed more bubbles. Experiments investigating precooling rates, microbial concentrations, pH, thiobarbituric-acid-reactive substances, and total volatile basic nitrogen all confirmed that chitosan-based slurry ice had higher performance than flake ice or conventional slurry ice. Chitosan-based slurry ice can be used for precooling in the fish industry to reduce energy consumption, accelerate precooling, reduce microbial growth, and improve shelf life.

Keywords: Microbubbles; Nucleation; Precooling; Quality; Silver pomfret; Slurry ice.

MeSH terms

Animals
Chitosan*
Fishes
Ice
Perciformes*
Seafood / analysis
Thiobarbituric Acid Reactive Substances

Substances

Ice
Thiobarbituric Acid Reactive Substances
Chitosan