Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures
•Muscle qualities of golden pompano were investigated at different LNF temperatures.•The total freezing time was shortened with the decrease of LNF temperature.•However, LNF at −115 °C resulted in freeze-crack and reduced the quality of fish.•−95 °C LNF reduced the thawing loss, cooking loss, lightn...
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| Veröffentlicht in: | Food chemistry 2022-04, Vol.374, p.131737-131737, Article 131737 |
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| container_title | Food chemistry |
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| creator | Yang, Zuomiao Liu, Shucheng Sun, Qinxiu Zheng, Ouyang Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming Xu, Jie |
| description | •Muscle qualities of golden pompano were investigated at different LNF temperatures.•The total freezing time was shortened with the decrease of LNF temperature.•However, LNF at −115 °C resulted in freeze-crack and reduced the quality of fish.•−95 °C LNF reduced the thawing loss, cooking loss, lightness values of fish.•−95 °C LNF decreased the mobility of water and maintained WHC and hardness of fish.•−95 °C LNF is a fast freezing method suitable for golden pompano.
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 |
| doi_str_mv | 10.1016/j.foodchem.2021.131737 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2021.131737</identifier><identifier>PMID: 34920408</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Fishes ; Freezing ; Freezing rate ; Golden pompano ; Liquid nitrogen freezing ; Muscle quality ; Muscles ; Nitrogen ; Temperature</subject><ispartof>Food chemistry, 2022-04, Vol.374, p.131737-131737, Article 131737</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-2e2572f68db291cb5eefd53d7fa68dd2687253803b539d5a10aee0945da5c7193</citedby><cites>FETCH-LOGICAL-c416t-2e2572f68db291cb5eefd53d7fa68dd2687253803b539d5a10aee0945da5c7193</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2021.131737$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34920408$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Zuomiao</creatorcontrib><creatorcontrib>Liu, Shucheng</creatorcontrib><creatorcontrib>Sun, Qinxiu</creatorcontrib><creatorcontrib>Zheng, Ouyang</creatorcontrib><creatorcontrib>Wei, Shuai</creatorcontrib><creatorcontrib>Xia, Qiuyu</creatorcontrib><creatorcontrib>Ji, Hongwu</creatorcontrib><creatorcontrib>Deng, Chujin</creatorcontrib><creatorcontrib>Hao, Jiming</creatorcontrib><creatorcontrib>Xu, Jie</creatorcontrib><title>Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Muscle qualities of golden pompano were investigated at different LNF temperatures.•The total freezing time was shortened with the decrease of LNF temperature.•However, LNF at −115 °C resulted in freeze-crack and reduced the quality of fish.•−95 °C LNF reduced the thawing loss, cooking loss, lightness values of fish.•−95 °C LNF decreased the mobility of water and maintained WHC and hardness of fish.•−95 °C LNF is a fast freezing method suitable for golden pompano.
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.</description><subject>Animals</subject><subject>Fishes</subject><subject>Freezing</subject><subject>Freezing rate</subject><subject>Golden pompano</subject><subject>Liquid nitrogen freezing</subject><subject>Muscle quality</subject><subject>Muscles</subject><subject>Nitrogen</subject><subject>Temperature</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1P3DAQhi1UVLa0fwH5SA_Z-iOOkxsVagEJiQs9W157vOtVYmdth0J_fY0Weu1ppFfPO6N5ELqgZE0J7b7t1y5Ga3YwrRlhdE05lVyeoBXtJW8kkewDWhFO-qanbXeGPuW8J4QwQvuP6Iy3AyMt6Vfo-S5kv90V7EOJeFqyGQEfFj368oKjw9s4Wgh4jtOsQ8SXj0mbnQ-xLBnHJ13HV-xS_FOZ377s8OgPi7c4-JLitoa6YOudgwSh4ALTDKmWEuTP6NTpMcOXt3mOfv388Xh929w_3Nxdf79vTEu70jBgQjLX9XbDBmo2AsBZwa10umaWdb1kgveEbwQfrNCUaAAytMJqYSQd-Dm6PO6dUzwskIuafDYwjjpAXLJiHaWdkKKTFe2OqEkx5wROzclPOr0oStSrdbVX79bVq3V1tF6LF283ls0E9l_tXXMFro4A1E-fPCSVjYdgwPoEpigb_f9u_AVZWZkv</recordid><startdate>20220416</startdate><enddate>20220416</enddate><creator>Yang, Zuomiao</creator><creator>Liu, Shucheng</creator><creator>Sun, Qinxiu</creator><creator>Zheng, Ouyang</creator><creator>Wei, Shuai</creator><creator>Xia, Qiuyu</creator><creator>Ji, Hongwu</creator><creator>Deng, Chujin</creator><creator>Hao, Jiming</creator><creator>Xu, Jie</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20220416</creationdate><title>Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures</title><author>Yang, Zuomiao ; Liu, Shucheng ; Sun, Qinxiu ; Zheng, Ouyang ; Wei, Shuai ; Xia, Qiuyu ; Ji, Hongwu ; Deng, Chujin ; Hao, Jiming ; Xu, Jie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-2e2572f68db291cb5eefd53d7fa68dd2687253803b539d5a10aee0945da5c7193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Fishes</topic><topic>Freezing</topic><topic>Freezing rate</topic><topic>Golden pompano</topic><topic>Liquid nitrogen freezing</topic><topic>Muscle quality</topic><topic>Muscles</topic><topic>Nitrogen</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Zuomiao</creatorcontrib><creatorcontrib>Liu, Shucheng</creatorcontrib><creatorcontrib>Sun, Qinxiu</creatorcontrib><creatorcontrib>Zheng, Ouyang</creatorcontrib><creatorcontrib>Wei, Shuai</creatorcontrib><creatorcontrib>Xia, Qiuyu</creatorcontrib><creatorcontrib>Ji, Hongwu</creatorcontrib><creatorcontrib>Deng, Chujin</creatorcontrib><creatorcontrib>Hao, Jiming</creatorcontrib><creatorcontrib>Xu, Jie</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Zuomiao</au><au>Liu, Shucheng</au><au>Sun, Qinxiu</au><au>Zheng, Ouyang</au><au>Wei, Shuai</au><au>Xia, Qiuyu</au><au>Ji, Hongwu</au><au>Deng, Chujin</au><au>Hao, Jiming</au><au>Xu, Jie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-04-16</date><risdate>2022</risdate><volume>374</volume><spage>131737</spage><epage>131737</epage><pages>131737-131737</pages><artnum>131737</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Muscle qualities of golden pompano were investigated at different LNF temperatures.•The total freezing time was shortened with the decrease of LNF temperature.•However, LNF at −115 °C resulted in freeze-crack and reduced the quality of fish.•−95 °C LNF reduced the thawing loss, cooking loss, lightness values of fish.•−95 °C LNF decreased the mobility of water and maintained WHC and hardness of fish.•−95 °C LNF is a fast freezing method suitable for golden pompano.
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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>34920408</pmid><doi>10.1016/j.foodchem.2021.131737</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animals Fishes Freezing Freezing rate Golden pompano Liquid nitrogen freezing Muscle quality Muscles Nitrogen Temperature |
| title | Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures |
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