Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp

MA Xiao-bin; LIN Wan-ling; YANG Xian-qing; DIAO Shi-qiang; HAO Shu-xian; MA Hai-xia

doi:10.13386/j.issn1002-0306.2014.18.067

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Science and Technology of Food Industry > 2014 > (18): 338-341. > DOI: 10.13386/j.issn1002-0306.2014.18.067

MA Xiao-bin, LIN Wan-ling, YANG Xian-qing, DIAO Shi-qiang, HAO Shu-xian, MA Hai-xia. Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp[J]. Science and Technology of Food Industry, 2014, (18): 338-341. DOI: 10.13386/j.issn1002-0306.2014.18.067

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Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp

College of Food Science and Technology, Guangdong Ocean University
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture

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Received Date: December 30, 2013

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An immersion solution for quick freezing was using ethanol, propanediol, betaine and sodium chloride.A Box-Behnken experimental design was used to explore optimal immersion solution formulation. The optimal immersion solution was used to study on crisp grass carp, compared the influence of immersion and chilling freezing and traditional-18℃ on the quality changes of crisp grass carp. A freezing point of-66.10℃ was observed for an aqueous immersion solution containing, on a total dipping solution weight basis, 20% ethanol, 10% propanediol, 7% betaine and 10% sodium chloride, respectively. Compared with the other two freezing processing, crisp grass carp frozen in-18℃ had lower content of myofibrillar protein and total-SH, more reduced Ca2+-ATPase activity. The results of physicochemical and textural characteristics indicated that immersion and chilling freezing could assist to reduce the denaturation of fish protein.
- immersion solution,
- response surface methodology,
- crisp grass carp,
- freezing characteristics

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Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp

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