Yan Wenda, Sun Qinxiu, Zheng Ouyang, Han Zongyuan, Wang Zefu, Wei Shuai, Ji Hongwu, Liu Shucheng
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2023 Dec 13;12(24):4459. doi: 10.3390/foods12244459.
The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp () were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at -95 °C led to the lowest thawing losses and cooking losses, and the highest * values, indicating that LNF at -95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments ( < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 °C LNF group were smaller, indicating that the ice crystals generated during -95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.
本文研究了不同液氮冷冻（LNF）温度（-35℃、-65℃、-95℃和-125℃）对白虾（）冰晶和肌肉品质的影响。结果表明，与鼓风冷冻（AF）处理相比，液氮冷冻处理后能更好地保持肌肉品质。随着液氮冷冻温度的降低，冷冻速度加快，其中-125℃时的冷冻速度最快。然而，过快的冷冻速度不利于保持虾的品质。在所有冷冻处理中，-95℃的液氮冷冻导致最低的解冻损失和蒸煮损失，以及最高的*值，表明-95℃的液氮冷冻比其他冷冻方法能更好地保持冷冻虾的持水能力。同时，-95℃的液氮冷冻处理的虾的持水能力和硬度值高于其他冷冻处理（<0.05）。此外，虾的水分分布结果表明，-95℃的液氮冷冻处理降低了结合水和自由水的迁移率。同时，-95℃的液氮冷冻处理组虾的微观结构孔隙较小，表明-95℃的液氮冷冻过程中产生的冰晶相对小于其他冷冻处理产生的冰晶。总之，适宜的液氮冷冻温度（-95℃）有利于提高冷冻虾的品质，并避免冷冻破损。
