Insights into the cooling rate and preservative effect of slurry ice on large yellow croaker (Pseudosciaena crocea) in terms of the fish/ice ratio, salinity, and the ice mass fraction

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-07-14 DOI:10.1111/jfpe.14694

Weiqing Lan, Qi Zhou, Jiaxin Zhao, Yanan Zhao, Jing Xie

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Abstract

The cooling effect of slurry ice as cooling medium on large yellow croaker (Pseudosciaena crocea) was studied by considering different fish/ice ratio, salinity and initial ice mass fraction (40%, 60%, and 80%). Results obtained with optical microscope clarified that the ice particle size and cooling time of slurry ice were decreased at increasing salinity. Best precooling efficiency was obtained with specific values of fish/ice ratio 1:2, salinity 5.0%, and initial ice mass fraction 60%. Then, the effects of precooling time (0, 3, 12, and 24 h) in slurry ice on the quality of large yellow croaker stored at 4°C were investigated. The results showed that slurry ice precooling could significantly (p < 0.05) inhibit the microbial reproduction and retard the quality deterioration of large yellow croaker. Therefore, slurry ice can be a promising precooling method for the quality maintenance of marine fish.

Practical applications

Large yellow croaker is extremely perishable due to its nutrient abundance. The spoilage process of fish is vitally influenced by the changes of internal environment and external environment after harvest. Timely precooling can prominently improve the shelf-life of perishable foods. Slurry ice, a two-phase system consisting of seawater (or artificial seawater) and spherical ice microcrystals, is regarded as an alternative precooling medium. Compared with conventional ice, slurry ice has faster cooling rate, little physical damage to soft tissue such as aquatic products and has better fluidity allows it to comprehensively cover the fish surface, thereby protecting fish from oxidation.

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从鱼/冰比例、盐度和冰质量分数的角度了解大黄鱼（Pseudosciaena crocea）的浆冰冷却速度和防腐效果

通过考虑不同的鱼/冰比例、盐度和初始冰质量分数（40%、60% 和 80%），研究了浆冰作为冷却介质对大黄鱼（Pseudosciaena crocea）的冷却效果。用光学显微镜获得的结果表明，随着盐度的增加，冰粒的大小和浆冰的冷却时间都有所减少。鱼/冰比例为 1:2、盐度为 5.0%、初始冰质量分数为 60%时，预冷效率最高。然后，研究了浆冰预冷时间（0、3、12 和 24 小时）对 4°C 储藏的大黄鱼质量的影响。结果表明，浆冰预冷能显著（p < 0.05）抑制微生物繁殖，延缓大黄鱼的品质下降。因此，浆冰是一种很有前景的海鱼品质保持预冷方法。实际应用大黄鱼营养丰富，极易变质。鱼类的变质过程受到收获后内部环境和外部环境变化的重要影响。及时预冷可显著提高易腐食品的货架期。浆状冰是一种由海水（或人造海水）和球形冰微晶组成的两相系统，被认为是一种可供选择的预冷介质。与传统冰相比，浆状冰的冷却速度更快，对水产品等软组织的物理损伤小，流动性更好，可全面覆盖鱼类表面，从而保护鱼类免受氧化。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.