Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas).

Abstract

This study aimed to evaluate the effects of different liquid nitrogen freezing (LNF) temperatures (-20, -40, -60, -80, and -100°C) on the water holding capacity, texture, microstructure, and flavor of Crassostrea gigas (C. gigas). The results showed that -40°C LNF, -60°C LNF, and -80°C LNF improved the water holding capacity of C. gigas (P<0.05); -60°C LNF and -80°C LNF could effectively maintain the hardness of the body trunk and adductor muscles. Compared with -20°C refrigerator freezing (RF), the LNF group could form smaller ice crystals and thus reduce the damage to the muscle cell structure damage, especially LNF at -80°C. Gas chromatography-ion mobility spectrometry (GC-IMS) and e-nose results indicated that -80°C LNF maintained the flavor profile of few aldehydes and alcohols compared to other freezing groups. Therefore, -80°C LNF effectively improved the quality and maintain the flavor characteristics of frozen C. gigas.