Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing
The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1716794 |
| Summary: | The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), water holding capacity (WHC)) during the superchilling storage of Greater Lizardfish Saurida tumbil. Non-shell frozen fillets resulted in form of extracellular ice crystals during superchilling. Shell frozen fillets formed both intracellular and extracellular ice crystals uniformly. From the result, it was found that using the shell freezing method had significant effect on reduced bacteria population or decreased capacity of bacteria or both. At the end of the storage, TVB-N, pH, TBARS, and FFA values of the non-shell freezing method was more than others (P < 0.05). There was significant difference (P < 0.05) in the WHC between shell-frozen samples and non-shell-frozen samples. Shell-frozen freezing had a strong influence on the characteristics of ice crystals (location/distribution) and quality of the final superchilled fillets. |
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| ISSN: | 1094-2912 1532-2386 |