Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Yu, Lixia; Jiang, Qixing; Yu, Dawei; Xu, Yanshun; Gao, Pei; Xia, Wenshui
• Is Part Of: International journal of food properties. Volume 21:Issue 1(2018)
• Page Start: 2100
• Page End: 2109
• Publication Date: 2018-01-01
• Subjects: Giant freshwater prawn (Macrobrachium rosenbergii) -- liquid nitrogen quick-freezing -- frozen storage -- quality -- texture -- freshness; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2018.1484760
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: This study investigated the effects of liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing on quality retention of frozen giant freshwater prawns using various indicators: microscopic structure, physicochemical, texture, and color properties. The results showed that the shelf lives of prawns treated with liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing were about 20, 12, and 8 weeks, respectively, in terms of total volatile basic nitrogen content and K -value. Meanwhile, liquid nitrogen quick-freezing could effectively improve texture property of frozen giant freshwater prawn. These findings confirm that liquid nitrogen quick-freezing is a promising method to extend the shelf life of frozen prawns.