Effect of cryogenic immersion freezing on quality changes of vacuum‐packed bighead carp (Aristichthys nobilis) during frozen storage
The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenical...
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| Veröffentlicht in: | Journal of food processing and preservation 2018-06, Vol.42 (6), p.e13640-n/a |
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| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.13640 |