Freshness of deep frozen mackerel and croaker during long-term storage

Abstract

The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in aircontaining packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep-frozen fishes (−60°C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN levels were the lowest (p< .05). Consequently, these fishes were regarded as fresher than those stored at −50°C and −18°C, making this temperature desirable for maintaining mackerel and croaker quality during long-term storge.

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

“…The TBARS in each sample were measured according to the procedure described by Park et al (2021a) . Five grams of the sample was homogenized with 45 mL of distilled water for 60 s. The homogenate was filtered using Whatman No.1 filter paper (GE Healthcare Life Science).…”

“…Furthermore, the costs of frozen storage and thawing are additional concerns ( Kang et al, 2020 ). Thus, supercooling storage has potential value for extending shelf life without structural damage and denaturation induced by ice crystal formation during the freezing process as well as satisfy the demands of customers, who regard foods stored at the refrigerated condition are fresher than frozen foods ( Park et al., 2021a ; Stonehouse and Evans, 2015 ). However, a supercooled product is theoretically unstable, and nucleation can occur spontaneously ( Bédécarrats et al, 2010 ; Fukuma et al, 2012 ).…”

Supercooling with stepwise algorithm preserves the freshness of salmon and olive flounder during extended storage

“…The TMA value was measured in accordance with a modi ed method described by Park et al (2021a). Two grams of treated samples were mixed with 8 mL of 4% TCA solution.…”

“…The TVBN content of the treated sh was determined using Conway's micro-diffusion method (Park et al, 2021a). Treated samples were cut into approximately 5 g pieces, and distilled water was added to a stomacher bag.…”

“…Owing to their perishable nature, storing sh at low temperatures is a widely used method to maintain quality and safety, which reduces enzymatic proteolysis, microbial deterioration, and lipid oxidation during storage periods (Cropotova et al, 2019). However, the shelf life of sh is only 7-10 days in refrigerated conditions, and that of purchased sh is further decreased in household refrigeration conditions (Park et al, 2021a). Therefore, the period of maintaining the freshness of sh stored under home refrigeration will be shorter.…”