文献类型：期刊文献

英文题名：Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei

作者：Yan, Wenda[1];Sun, Qinxiu[1,2];Zheng, Ouyang[1];Han, Zongyuan[1];Wang, Zefu[1];Wei, Shuai[1];Ji, Hongwu[1];Liu, Shucheng[1]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood,Key La, Guangdong Prov Engn Lab Marine Biol Prod,Coll Food, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：12

期号：24

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:001132159800001)、、Scopus(收录号：2-s2.0-85180642276)、WOS

基金：We are grateful to the anonymous reviewers for their comments and suggestions.

语种：英文

外文关键词：Litopenaeus vannamei; liquid nitrogen freezing; temperature; ice crystal; muscle quality

外文摘要：The implications of different liquid nitrogen freezing (LNF) temperatures (-35 degrees C, -65 degrees C, -95 degrees C, and -125 degrees C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) 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 degrees 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 degrees C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at -95 degrees C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 degrees C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 degrees C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 degrees C LNF group were smaller, indicating that the ice crystals generated during -95 degrees C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 degrees C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.