Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo salar) during frozen storage

• Main Authors: Syamaladevi, Roopesh M., Manahiloh, Kalehiwot N., Muhunthan, Balasingam, Sablani, Shyam S.
• Format: Other/Unknown Material
• Language: English
• Published: 2012
• Subjects: geo; envir; Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.7939/r3-5296-rt37; https://era.library.ualberta.ca/items/c33f08df-194a-490e-bde7-117c9b252c59

Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and microstructural modifications that can affect food quality. Low temperature transitions may occur in frozen foods due to temperature fluctuations, resulting in less viscous and partially melted food matrices. This study systematically investigated the influence of state/phase transitions and temperature fluctuations on ice recrystallization during the frozen storage of salmon fillets. Using a modulated differential scanning calorimeter, we identified the characteristics glass transition temperature (Tg′) of −27 °C and the onset temperature for ice crystal melting (Tm′) of −17 °C in salmon. The temperature of salmon fillets in sealed plastic trays was lowered to −35 °C in a freezer to achieve the glassy state. The temperature (T) of frozen salmon fillets in sealed plastic trays was modulated to achieve a rubbery state (T > Tm′), a partially freeze-concentrated state (Tg′ Tm′) due to the increased mobility of unfrozen water compared to the glassy state. The morphological/geometric parameters of ice crystals in frozen salmon stored for 1 month differed significantly from those in 0-day storage. These findings are important to the frozen food industry because they can help optimize storage and distribution conditions and minimize quality loss of frozen salmon due to recrystallization.