Abstract
ABSTRACTThis study investigated the effects of liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing on quality retention of frozen giant freshwater prawns using various indicators: microscopic structure, physicochemical, texture, and color properties. The results showed that the shelf lives of prawns treated with liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing were about 20, 12, and 8 weeks, respectively, in terms of total volatile basic nitrogen content and K-value. Meanwhile, liquid nitrogen quick-freezing could effectively improve texture property of frozen giant freshwater prawn. These findings confirm that liquid nitrogen quick-freezing is a promising method to extend the shelf life of frozen prawns.
Highlights
Freshness is an important factor that influences the quality, consumer acceptability, and commercial value of prawns
This study investigated the effects of liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing on quality retention of frozen giant freshwater prawns using various indicators: microscopic structure, physicochemical, texture, and color properties
Some quality deterioration of prawn inevitably happens during frozen storage, especially the indexes of texture, color, and flavor because of osmotic removal of water, muscle fiber destruction caused by ice crystals, as well as aggregation of myofibrillar protein.[2,3,4]
Summary
Freshness is an important factor that influences the quality, consumer acceptability, and commercial value of prawns. The current studies find that the freezing rate has close relation with the quality of aquatic products during frozen storage.[5] Hong et al.[5] analyzed the effects of different freezing treatments on the quality changes of bighead carp heads during ice storage and found that the treatment of freezing at −40°C for 12 h showed lower values of TVB-N, pH, and thiobarbituric acid reactive substances (TBARS) in bighead carp heads compared to those frozen directly at −18°C after 3 months of frozen storage. Some studies showed that shrimps frozen by liquid nitrogen retained the quality well which was used as a safe coolant in a simple and rapid freezing method. Some literatures have reported that the influence of a single or two of the freezing methods on the quality of aquatic products, the information regarding the comparison of liquid nitrogen quick-freezing, −35°C air-blast
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