Zhang Weijia, Yang Zhuyu, Zhao Wenjing, Gong Lianfa, Liu Wentao, Xu He, Sun Lili, Zhang Tingwei, Li Ya, Wang Guiping, Xu Xinxing, Zhao Yuanhui
College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
Hisense Home Appliance Group R & D Center Advanced R & D Department, Qingdao, China.
Food Chem. 2025 Aug 1;482:144210. doi: 10.1016/j.foodchem.2025.144210. Epub 2025 Apr 6.
This study explored the preservation process of liquid nitrogen spray freezing (LNSF) technology for Sebastes schlegelii during freezing and frozen storage. The findings demonstrated that Sebastes schlegelii achieved optimal storage quality at -100 °C LNSF technology and -40 °C frozen storage conditions. The -100 °C LNSF group exhibited water holding capacity and water migration patterns closest to the control group, maintaining firm fish texture and myogenic fiber integrity by decresing ice crystal formation by 39.40 %. Furthermore, it suppressed the synthesis of fishy odors and irritants substances, such as heptanal, nonanal and sulfur ethers. The -40 °C frozen storage maintained stable texture, significantly decreasing lipid oxidation and the degradation and aggregation of myofibrillar proteins (MP). This process also preserved protein spatial structure and muscle integrity while minimizing flavor changes. The results indicated that LNSF technology has significant potential to enhance the quality of Sebastes schlegelii.
本研究探讨了液氮喷雾冷冻（LNSF）技术在许氏平鲉冷冻及冻藏过程中的保鲜工艺。研究结果表明，在-100℃液氮喷雾冷冻技术和-40℃冻藏条件下，许氏平鲉可获得最佳的贮藏品质。-100℃液氮喷雾冷冻组的持水能力和水分迁移模式最接近对照组，通过减少39.40%的冰晶形成，保持了鱼肉质地紧实和肌原纤维完整。此外，它还抑制了如庚醛、壬醛和硫醚等腥味和刺激性物质的合成。-40℃冻藏可保持稳定的质地，显著降低脂质氧化以及肌原纤维蛋白（MP）的降解和聚集。该过程还保留了蛋白质的空间结构和肌肉完整性，同时将风味变化降至最低。结果表明，液氮喷雾冷冻技术在提高许氏平鲉品质方面具有巨大潜力。
