The Effects of Immersion Chilling and Freezing on Prepared Grass Carp (Ctenopharyngodon idellus) Fillet Quality during the Freezing Process
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Abstract:
In this study, the effects of immersion chilling and freezing (ICF) and static air freezing (SAF) on the quality of prepared grass carp fillets (PGCFs) were examined using texture, pH, lipid oxidation, protein content, water content, total volatile basic nitrogen (TVB-N), color, and sensory evaluation as indices, combined with an examination of the freezing curve. The results indicated that maximum ice crystal formation in PGCFs frozen by ICF and SAF required 3.0 min and 19.5 min, respectively. The hardness, springiness, chewiness, protein content, and water content of PGCFs frozen by both techniques showed significant decreases; however, these variables showed higher values for PGCFs frozen by ICF than for those frozen by SAF. In contrast, pH, lipid oxidation, TVB-N content, and color were lower for PGCFs frozen by ICF than by SAF. These results showed that PGCF proteins denatured and their quality gradually decreased during frozen storage. The results of a sensory evaluation further indicated that the structure, flavor, appearance, and taste of PGCFs frozen by ICF and SAF declined by various degrees. The sensory evaluation scores of PGCFs frozen by ICF were higher than those of PGCFs frozen by SAF. In summary, the quality of PGCFs was better maintained using ICF than SAF during frozen storage.
