Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

Detalhes bibliográficos
Autor(a) principal: QIAO,Zenghui
Data de Publicação: 2022
Outros Autores: YIN,Mingyu, QI,Xinjuan, LI,ZhenZhen, YU,Zheng, CHEN,Min, XIAO,Tong, WANG,Xichang
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102091
Resumo: Abstract Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of aquatic products. However, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably bring about a reduction in the quality of the frozen product during freezing and preservation. This work summarized the important factors that affected the quality of frozen aquatic products, revealed the mechanism of deterioration of frozen aquatic products on the quality through sensory evaluation and changes in physiochemical indicators. In the context of high-quality development, some improvements in frozen fish preservation were proposed to provide theoretical basis and solutions to improve the quality and efficiency of fish processing.
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spelling Freezing and storage on aquatic food: underlying mechanisms and implications on quality deteriorationfreezingaquatic productsqualityphysiochemical indicatorspreservation methodsAbstract Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of aquatic products. However, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably bring about a reduction in the quality of the frozen product during freezing and preservation. This work summarized the important factors that affected the quality of frozen aquatic products, revealed the mechanism of deterioration of frozen aquatic products on the quality through sensory evaluation and changes in physiochemical indicators. In the context of high-quality development, some improvements in frozen fish preservation were proposed to provide theoretical basis and solutions to improve the quality and efficiency of fish processing.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102091Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.91322info:eu-repo/semantics/openAccessQIAO,ZenghuiYIN,MingyuQI,XinjuanLI,ZhenZhenYU,ZhengCHEN,MinXIAO,TongWANG,Xichangeng2022-10-20T00:00:00Zoai:scielo:S0101-20612022000102091Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
title Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
spellingShingle Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
QIAO,Zenghui
freezing
aquatic products
quality
physiochemical indicators
preservation methods
title_short Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
title_full Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
title_fullStr Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
title_full_unstemmed Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
title_sort Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration
author QIAO,Zenghui
author_facet QIAO,Zenghui
YIN,Mingyu
QI,Xinjuan
LI,ZhenZhen
YU,Zheng
CHEN,Min
XIAO,Tong
WANG,Xichang
author_role author
author2 YIN,Mingyu
QI,Xinjuan
LI,ZhenZhen
YU,Zheng
CHEN,Min
XIAO,Tong
WANG,Xichang
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv QIAO,Zenghui
YIN,Mingyu
QI,Xinjuan
LI,ZhenZhen
YU,Zheng
CHEN,Min
XIAO,Tong
WANG,Xichang
dc.subject.por.fl_str_mv freezing
aquatic products
quality
physiochemical indicators
preservation methods
topic freezing
aquatic products
quality
physiochemical indicators
preservation methods
description Abstract Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of aquatic products. However, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably bring about a reduction in the quality of the frozen product during freezing and preservation. This work summarized the important factors that affected the quality of frozen aquatic products, revealed the mechanism of deterioration of frozen aquatic products on the quality through sensory evaluation and changes in physiochemical indicators. In the context of high-quality development, some improvements in frozen fish preservation were proposed to provide theoretical basis and solutions to improve the quality and efficiency of fish processing.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102091
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102091
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.91322
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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