Effect of four different freezing methods on fish quality characteristics of mud carp
Freezing is an important way to maintain fish quality.However,the effects of different freezing methods on fish quality of mud carp are unclear.This study employed mud carp as the experimental material and applied freezing techniques including liquid nitrogen quick-freezing,-80℃ultra-low temperature freezing,-30℃freezing,and-18℃freezing.The research focused on frozen loss rate,color,moisture distribution,and texture as evaluation indicators.It combined scanning electron microscopy and low-field nuclear magnetic resonance technology to investigate the impact of different freezing methods on mud carp quality.The results indicated that the liquid nitrogen quick-freezing process resulted in the lowest post-thawing loss rate.In contrast,the-18℃freezing group exhibited the most significant changes in fish quality,including notable texture alterations and higher loss rates.Scanning electron microscopy revealed that fish frozen via liquid nitrogen quick-freezing demonstrated clear structures with tightly connected muscle fibers and a fine,uniform mesh-like structure after thawing.Additionally,low-field nuclear magnetic resonance imaging suggested superior water retention in the liquid nitrogen quick-freezing group compared to other methods.The findings underscore the substantial advantages of liquid nitrogen quick-freezing technology in preserving fish quality,particularly in maintaining microstructural integrity and color.
Cirihinus Chinensisfreezing methodfish qualitylow-field nuclear magnetic resonanceliquid nitrogen frozen
万方数据
维普
