Karen Lendengue de Matos Regalado , Kelly Lendengue de Matos Regalado , Francielly Corrêa Albergária , Ana Luiza de Souza Miranda , Maria Emília de Sousa Gomes , Jaime Vilela de Resende
{"title":"不同冷冻方法下缇罗非鱼鱼片的质量和微观结构","authors":"Karen Lendengue de Matos Regalado , Kelly Lendengue de Matos Regalado , Francielly Corrêa Albergária , Ana Luiza de Souza Miranda , Maria Emília de Sousa Gomes , Jaime Vilela de Resende","doi":"10.1016/j.ijrefrig.2024.06.004","DOIUrl":null,"url":null,"abstract":"<div><p>The Nile tilapia (Oreochromis niloticus) fillets were frozen with static air (SA) at -20 °C, air blast freezing (AF) at -25 °C, combined method (CM - immersion in liquid nitrogen followed by AF) and cryogenic freezing (CF - immersion in liquid nitrogen). The effects of different freezing methods and of storage time at -18 °C (0, 30, 60 and 90 days) on fillet quality were evaluated. The temperature records were obtained, and the freezing times were determined by monitoring the temperatures of the geometric centers of the fillets. For CF, CM, AF and SA, the freezing times were 5.32, 127, 146 and 268 min, respectively. The quality of the frozen fillets was evaluated by measuring pH, volatile nitrogenous bases (TBV-N), thiobarbituric acid reactive substances (TBARS), and fatty acids and by obtaining a texture profile and performing scanning electron microscopy (SEM). The samples frozen by CF, after storage, had the highest levels of TBV-N because the high freezing rate produced superficial cracks that negatively affected the quality of the fillets. Freezing the samples with SA produced the worst quality indices and the microstructure was visibly damaged, with greater spaces between the fibers left by ice crystals. For all parameters evaluated, freezing with AF and CM resulted in fast freezing rates and better-quality tilapia fillets for 90 days of storage.</p></div>","PeriodicalId":14274,"journal":{"name":"International Journal of Refrigeration-revue Internationale Du Froid","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality and microstructure of tilapia fillets (Oreochromis niloticus) subjected to different freezing methods\",\"authors\":\"Karen Lendengue de Matos Regalado , Kelly Lendengue de Matos Regalado , Francielly Corrêa Albergária , Ana Luiza de Souza Miranda , Maria Emília de Sousa Gomes , Jaime Vilela de Resende\",\"doi\":\"10.1016/j.ijrefrig.2024.06.004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The Nile tilapia (Oreochromis niloticus) fillets were frozen with static air (SA) at -20 °C, air blast freezing (AF) at -25 °C, combined method (CM - immersion in liquid nitrogen followed by AF) and cryogenic freezing (CF - immersion in liquid nitrogen). The effects of different freezing methods and of storage time at -18 °C (0, 30, 60 and 90 days) on fillet quality were evaluated. The temperature records were obtained, and the freezing times were determined by monitoring the temperatures of the geometric centers of the fillets. For CF, CM, AF and SA, the freezing times were 5.32, 127, 146 and 268 min, respectively. The quality of the frozen fillets was evaluated by measuring pH, volatile nitrogenous bases (TBV-N), thiobarbituric acid reactive substances (TBARS), and fatty acids and by obtaining a texture profile and performing scanning electron microscopy (SEM). The samples frozen by CF, after storage, had the highest levels of TBV-N because the high freezing rate produced superficial cracks that negatively affected the quality of the fillets. Freezing the samples with SA produced the worst quality indices and the microstructure was visibly damaged, with greater spaces between the fibers left by ice crystals. For all parameters evaluated, freezing with AF and CM resulted in fast freezing rates and better-quality tilapia fillets for 90 days of storage.</p></div>\",\"PeriodicalId\":14274,\"journal\":{\"name\":\"International Journal of Refrigeration-revue Internationale Du Froid\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-06-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Refrigeration-revue Internationale Du Froid\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0140700724002007\",\"RegionNum\":2,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, MECHANICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Refrigeration-revue Internationale Du Froid","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0140700724002007","RegionNum":2,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, MECHANICAL","Score":null,"Total":0}
引用次数: 0
摘要
尼罗罗非鱼(Oreochromis niloticus)鱼片的冷冻方法有:-20 °C静态空气冷冻(SA)、-25 °C鼓风冷冻(AF)、联合冷冻法(CM-浸泡在液氮中,然后进行AF冷冻)和低温冷冻法(CF-浸泡在液氮中)。评估了不同冷冻方法和-18 °C储存时间(0、30、60 和 90 天)对鱼片质量的影响。通过监测鱼片几何中心的温度,获得温度记录并确定冷冻时间。CF、CM、AF 和 SA 的冷冻时间分别为 5.32、127、146 和 268 分钟。通过测量 pH 值、挥发性含氮碱(TBV-N)、硫代巴比妥酸活性物质(TBARS)和脂肪酸,以及获得纹理轮廓和扫描电子显微镜(SEM),对冷冻鱼片的质量进行了评估。用 CF 冻结的样品在贮藏后 TBV-N 含量最高,因为高冻结速率会产生表层裂纹,对鱼片的质量产生负面影响。用 SA 冻结的样品质量指标最差,微观结构明显受损,冰晶在纤维间留下的空隙更大。就所有评估参数而言,用 AF 和 CM 进行冷冻,冷冻速度快,贮存 90 天的罗非鱼片质量更好。
Quality and microstructure of tilapia fillets (Oreochromis niloticus) subjected to different freezing methods
The Nile tilapia (Oreochromis niloticus) fillets were frozen with static air (SA) at -20 °C, air blast freezing (AF) at -25 °C, combined method (CM - immersion in liquid nitrogen followed by AF) and cryogenic freezing (CF - immersion in liquid nitrogen). The effects of different freezing methods and of storage time at -18 °C (0, 30, 60 and 90 days) on fillet quality were evaluated. The temperature records were obtained, and the freezing times were determined by monitoring the temperatures of the geometric centers of the fillets. For CF, CM, AF and SA, the freezing times were 5.32, 127, 146 and 268 min, respectively. The quality of the frozen fillets was evaluated by measuring pH, volatile nitrogenous bases (TBV-N), thiobarbituric acid reactive substances (TBARS), and fatty acids and by obtaining a texture profile and performing scanning electron microscopy (SEM). The samples frozen by CF, after storage, had the highest levels of TBV-N because the high freezing rate produced superficial cracks that negatively affected the quality of the fillets. Freezing the samples with SA produced the worst quality indices and the microstructure was visibly damaged, with greater spaces between the fibers left by ice crystals. For all parameters evaluated, freezing with AF and CM resulted in fast freezing rates and better-quality tilapia fillets for 90 days of storage.
期刊介绍:
The International Journal of Refrigeration is published for the International Institute of Refrigeration (IIR) by Elsevier. It is essential reading for all those wishing to keep abreast of research and industrial news in refrigeration, air conditioning and associated fields. This is particularly important in these times of rapid introduction of alternative refrigerants and the emergence of new technology. The journal has published special issues on alternative refrigerants and novel topics in the field of boiling, condensation, heat pumps, food refrigeration, carbon dioxide, ammonia, hydrocarbons, magnetic refrigeration at room temperature, sorptive cooling, phase change materials and slurries, ejector technology, compressors, and solar cooling.
As well as original research papers the International Journal of Refrigeration also includes review articles, papers presented at IIR conferences, short reports and letters describing preliminary results and experimental details, and letters to the Editor on recent areas of discussion and controversy. Other features include forthcoming events, conference reports and book reviews.
Papers are published in either English or French with the IIR news section in both languages.