Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage

Kaale, Lilian Daniel; Eikevik, Trygve Magne; Rustad, Turid; Nordtvedt, T S; Bardal, Tora

doi:10.1016/j.foodcont.2012.11.047

Cited by 33 publications

(15 citation statements)

References 24 publications

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“…One of them is very small equivalent diameters of the intracellular ice crystals obtained upon super chilling (between 17 μm ± 2 μm and 29 μm ± 1 μm) formed in the red and white muscles [41]. The second one is the gutting and evisceration of trout, followed by washing.…”

Section: Free Fatty Acidsmentioning

confidence: 99%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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Section: Free Fatty Acidsmentioning

confidence: 99%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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“…Usually, the temperature is 1 to 2 °C below the initial freezing point of the food product (Kaale, Eikevik, Rustad, & Kolsaker, ). Fish or poultry carcasses are subjected to this type of chilling, and the cooling time is quite short, such as –20 °C for 4.2 min/–30 °C for 2.1 min for salmon fillets (Kaale & Eikevik, ; Kaale et al., ).…”

Section: Overview Of the Chilling Methods Applied To Red Meatmentioning

confidence: 99%

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Zhang

Mao

et al. 2019

Comp Rev Food Sci Food Safe

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Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.

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“…Freezing is among the most important methods for long-term food preservation because it can retain the original flavor, color, and nutritional value of food [1]. The formation of intercellular ice crystals affects the quality of frozen products, with the freezing rate being known to influence the size, number, and distribution of ice crystals formed during freezing [1][2][3][4]. Large and irregularly distributed crystals are the main factors that diminish frozen food quality, while small and uniformly distributed crystals can cause less damage to cell tissues and protein structure [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

Liu

Zeng

Zhang

et al. 2020

Foods

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This study aimed to evaluate the effect of immersion freezing (IF) at different temperatures on ice crystal formation and protein properties in fish muscle. Snakehead blocks were frozen by IF at −20, −30, and −40 °C, and conventional air freezing (AF) at −20 °C. The size of ice crystals in the frozen samples was evaluated using Image J software. Changes in protein properties were analyzed by Fourier transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). Snakehead blocks frozen using IF contained smaller ice crystals and better microstructures, especially at lower temperatures. The mean cross-sectional areas of ice crystals formed in the frozen samples were 308.8, 142.4, and 86.5 μm2 for IF treatments at −20, −30, and −40 °C, respectively, and 939.6 μm2 for the AF treatment. The FT-IR results show that protein aggregation in the frozen fish blocks was manifested by a decrease in α-helices connected to the increased random coil fraction. The DSC results show that samples prepared by IF had a higher denaturation enthalpy (∆H) and denaturation maximum temperature (Tmax) than those prepared by AF. These results confirm that IF generated a larger number of smaller ice crystals, which is conducive to food preservation.

show abstract

Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage

Cited by 33 publications

References 24 publications

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

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