Abstract
• •Effect of ice-glazing on frozen swimming crab quality during storage was evaluated. • •Ice-glazed samples display lower TVBN and TBARS from 90 days of storage. • •Ice-glazing sustains microstructure and sensory quality of frozen swimming crab. • •A practical strategy is proposed for quality enhancement of frozen swimming crab. This study investigated the influence of water ice-glazing treatment on the quality attributes of frozen swimming crab by liquid nitrogen spray freezing during storage at -18 °C for 180 days, including water-holding capacity (WHC), thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (TVB-N), sensory score and microstructure. The results showed that water ice-glazing treatment suppressed the variations in overall quality of frozen swimming crab during storage. Ice-glazing treatment can improve maintenance of WHC, microstructure and sensory quality of frozen swimming crab, as well as inhibit the increase of total volatile basic nitrogen (TVB-N). Besides, the degree of primary lipid oxidation in frozen swimming crab was inhibited at a low range by ice-glazing. Water ice-glazing was effective in protecting the quick-freezing swimming crab from undesirable quality changes during frozen storage.
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