Abstract
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.
Highlights
Crystals 2021, 11, 68. https://The quality of aquatic products will affect consumers’ preferences and acceptability directly or indirectly [1]
Numerous research works on the use of antifreeze proteins (AFPs) to inhibit ice recrystallization in aquatic products, such as mirror carp [93], largemouth bass (Micropterus salmoides) [94], and red sea bream (Pagrosomus Major) [95], etc. have been published. These results revealed that temperature fluctuations caused the ice recrystallization, the shape of the ice crystals is affected by the fluctuations, and AFP reduces their mechanical damage caused by large ice crystals
The frozen aquatic products of high quality are vital to consumers and producers and it is of great practical significance to study the impact of ice crystals on the quality of aquatic products during freezing
Summary
The quality of aquatic products will affect consumers’ preferences and acceptability directly or indirectly [1]. It is generally believed that the freezing rate mainly affects the growth of ice crystals and impacts the size and morphology of the ice crystals and their distribution inside the foods [12]. Several assistance technologies for the freezing method to control ice nucleation and ice crystals growth have been introduced, including high pressure, ultrasounds, magnetic fields, electric fields, and the use of the inhibitors of ice recrystallization [2,20]. The principle of ice crystals during the growth process is presented, and the novel controlling techniques are summarized based on the factors that affect the ice crystal. It is hoped that this review could provide more valuable clues on the ice crystal formation process of frozen aquatic products, thereby improving food quality
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