Effect of freezing methods on quality changes of grass carp during frozen storage

@article{Jiang2020EffectOF,
  title={Effect of freezing methods on quality changes of grass carp during frozen storage},
  author={Qixing Jiang and Ting Yin and Fang Yang and Dawei Yu and Yanshun Xu and Huaimao Tie and Pei Gao and Bin Wang and Wenshui Xia},
  journal={Journal of Food Process Engineering},
  year={2020}
}
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6 Citations
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Methods Citations
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Results Citations
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6 Citations

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Citation Type

Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
ABSTRACT This paper investigated the effect of freezing methods on moisture distribution, freshness, protein properties, and microstructure of large yellow croaker (Pseudosciaena crocea) during…
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
Phase change material‐assisted freezing of tuna: Impact on freezing process and thawing loss
INCREASING THE EFFICIENCY OF POULTRY AND FISH FREEZING USING PROTECTIVE PECTIN COATINGS
Maintaining the quality of poultry and pond fish as much as possible is important. Freezing poultry immediately after slaughter and fish after catching allows you to solve this problem. Freezing in…
Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea).
TLDR
According to results, sample 240UT maintained the quality of large yellow croaker better with minimal damage, which is recommended for rapid thawing, and Appropriate ultrasonic treatment to the thawed of fish has good prospects.
The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)

References

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Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing
This study evaluated the effects of freezing method and storage time on the quality changes of pork longissimus thoracis (LT). The results showed that, compared to air blast freezing (AF), better…
Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root
The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing
Ice crystal growth inhibition by peptides from fish gelatin hydrolysate
Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets
Changes in the texture and structure of cod and haddock fillets during frozen storage
Freezing by immersion in liquid CO2 at variable pressure
Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
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ABSTRACT To decrease the drying time and energy consuming, water migration and water–protein interactions of lamb meat being air-dried at 35°C were investigated. Low-field nuclear magnetic resonance…
Immersion Freezing of Prawns (Macrobrachium rosenbergii) in Mixed Solutions of Sodium Chloride and Glucose Syrup
ABSTRACT Immersion freezing of prawns in sodium chloride solutions is a quick and relatively inexpensive freezing method. However, salt absorption also occurs during this process, which causes an…
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