Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus) during frozen storage

• Published in: International Journal of Food Science & Technology
• Main Authors: Zhao, Xi, Li, Hongyue, Cui, Fangchao, Wang, Jinxiang, Yi, Shumin, Mi, Hongbo, Lv, Yanfang, Li, Xuepeng, Li, Jianrong
• Other Authors: National Key Research and Development Program of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2022
• Subjects: Red drum; Sciaenops ocellatus
• Online Access: http://dx.doi.org/10.1111/ijfs.15771; https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15771; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15771

Abstract Taking air freezing (AF) as the reference, the effects of four types of multi‐compound freezing medium for cryogenic liquid quick‐freezing (immersion freezing, IF) on the freezing rate, quality and myofibrillar protein (MP) denaturation of red drum ( Sciaenops ocellatus ) fillets during frozen storage (−18°C) from days 0 to 90 were studied. Samples were gathered on days 0, 15, 30, 45, 60 and 90 for analysis. The results showed that IF groups (IF‐1: 20% ethanol, 30% propylene glycol, 10% sodium chloride aqueous solution; IF‐2: 20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution; IF‐3: 20% ethanol, 20% propylene glycol, 10% polyethylene glycol, 10% sodium chloride aqueous solution; IF‐4: 20% ethanol, 20% propylene glycol, 5% glycerol, 5% polyethylene glycol, 10% sodium chloride aqueous solution) significantly shortened the time to cross the formation zone of maximum ice crystals while the freezing rate was 6.13 times higher than the AF group after adding 30% propylene glycol as the freezing medium. Furthermore, compared with the AF group, the IF groups significantly reduced losses in the water‐holding capacity, the myofibrillar fragmentation index, microstructure damage, texture characteristics, drip loss and water migration ( P < 0.05). In addition, the MP of IF groups had higher maximum transition temperatures ( T max 1 and T max 2 ), total sulfhydryl content, Ca 2+ ‐ATPase activity and relative α‐helix content compared with the AF group. In conclusion, IF could significantly increase the freezing rate of red drum fillets, and slow down quality deterioration and denaturation of MP during frozen storage for 90 days (−18°C). In particular, IF‐2 (20% ethanol, 20% propylene glycol, 10% glycerol, 10% sodium chloride aqueous solution) was found to be more suitable for the immersion freezing of marine fish among the four multi‐compound freezing medium.