Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

• Main Authors: Qingqing Jiang, Emiko Okazaki, Jiawen Zheng, Tingting Que, Shiguo Chen, Yaqin Hu
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: International Journal of Food Properties
• Subjects: Biochemical properties; water-holding capacity; texture; microstructure; cryogenic freezing; frozen storage; northern snakehead
• Online Access: http://dx.doi.org/10.1080/10942912.2018.1437631
• ISSN: 1094-2912; 1532-2386

This study was conducted to investigate the potential of cryogenic freezing with liquid nitrogen in the shelf-life extension of northern snakehead (Channa argus) and clarify the effects of temperature fluctuations after freezing on the quality attributes and tissue microstructure during frozen storage. The fish fillets were frozen by three methods including freezing using an ultra-low-temperature freezer (−80°C) to the core temperature of −60°C (T1) or −18°C (T2), or liquid nitrogen (T3) followed by storage at −20°C for five months. Cryogenic freezing with liquid nitrogen postponed the decrease in pH and protein extractability. Temperature fluctuations after freezing might promote the accretion of ice crystals and resulted in the loss of tissue integrity and disorganization of myofibrils. The microstructural changes contributed greatly to the increased thawing loss and decreased resilience, as indicated by the enlarged extracellular spacing and the flakiness of myofibrils. Cryogenic freezing with liquid nitrogen showed no superiority in maintaining the microstructure of northern snakehead fillets, which was supposedly attributed to the cracking in tissue during freezing and the accretion of ice crystals during frozen storage.