Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds

Abstract

This study explored the preservation process of liquid nitrogen spray freezing (LNSF) technology for Sebastes schlegelii during freezing and frozen storage. The findings demonstrated that Sebastes schlegelii achieved optimal storage quality at −100 °C LNSF technology and −40 °C frozen storage conditions. The −100 °C LNSF group exhibited water holding capacity and water migration patterns closest to the control group, maintaining firm fish texture and myogenic fiber integrity by decresing ice crystal formation by 39.40 %. Furthermore, it suppressed the synthesis of fishy odors and irritants substances, such as heptanal, nonanal and sulfur ethers. The −40 °C frozen storage maintained stable texture, significantly decreasing lipid oxidation and the degradation and aggregation of myofibrillar proteins (MP). This process also preserved protein spatial structure and muscle integrity while minimizing flavor changes. The results indicated that LNSF technology has significant potential to enhance the quality of Sebastes schlegelii.