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Effects of Precooling with Slurry Ice on the Quality and Microstructure of Anglerfish ( Lophius americanus ) Liver
Author(s) -
Lin HM.,
Deng SG.,
Huang SB.,
Guo H.
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12193
Subject(s) - slurry , chewiness , trimethylamine , microstructure , food science , liquid nitrogen , shelf life , chemistry , environmental science , biochemistry , environmental engineering , organic chemistry , crystallography
The effects of precooling with slurry ice on the quality and microstructure of anglerfish liver were determined during further storage at −1.5C. The results showed that compared with the samples directly frozen at −1.5C (group B ), precooling with slurry ice (group A ) can significantly reduce the cooking loss ( P < 0.05) from the third day, reduce the total volatile basic nitrogen and trimethylamine contents during early ice‐temperature storage and slow down the change of PH . The odor significantly changed at days 5 and 7 of storage in samples from groups B and A , respectively. The hardness, elasticity, cohesiveness and chewiness of group B samples decreased sharply with storage time, but those of group A samples slightly decreased. Scanning electron microscopy showed that precooling with slurry ice delayed samples tissue damage. The experimental results indicate that refrigeration combined with precooling with slurry ice can satisfy the demand for long‐distance transport of fresh anglerfish liver. Practical Applications Efficient preservation of anglerfish liver, which is nutritional and delicious, is more important for the economic viability of the aquatic foods industry. Slurry ice is the most effective technology to relevant increases in the shelf life of various chilled aquatic food products because of subzero storage temperature and fast chilling rates and less physical damage caused by microscopic spherical particles. In this study, the effects of precooling with slurry ice on the quality and microstructure of anglerfish liver were determined during further storage at −1.5C. The sensory, chemical and microstructural properties of anglerfish liver were determined by investigating the cooking loss, p H and contents of total volatile basic nitrogen and trimethylamine using electronic nose analyses, texture profile analysis, and scanning electron microscopy. This study aimed to improve the quality of fresh anglerfish liver by providing basic knowledge of precooling with slurry ice.