Effect of freezing conditions and storage on ice crystal and drip volume in turbot ( Scophthalmus maximus )
Identifieur interne : 000C20 ( Main/Exploration ); précédent : 000C19; suivant : 000C21Effect of freezing conditions and storage on ice crystal and drip volume in turbot ( Scophthalmus maximus )
Auteurs : Dominique Chevalier [France] ; Amaral Sequeira-Munoz [Canada] ; Alain Le Bail [France] ; Benjamin K. Simpson [Canada] ; Mohamed Ghoul [France]Source :
- Innovative Food Science and Emerging Technologies [ 1466-8564 ] ; 2000.
Descripteurs français
- Wicri :
- topic : Congélation.
English descriptors
- KwdEn :
Abstract
Turbot fillets were frozen either by pressure shift freezing (PSF, 140 MPa, −14°C) or by air-blast freezing (ABF), and then stored at −20°C for 75 days. Smaller and more regular intracellular ice crystals were observed in fillets frozen by PSF compared with air-blast frozen ones. Ice crystals area in PSF samples was approximately 10 times smaller than that of ABF samples, on average. The PSF process reduced thawing drip compared with air-blast freezing. Conversely to this classical freezing process, the storage time did not adversely influence the thawing drip of PSF samples. In addition, PSF appeared to reduce cooking drip after 45 days of storage at −20°C. Differential scanning calorimetry analysis showed a significant reduction of the total enthalpy of denaturation for the pressure shift frozen samples compared to fresh and conventional frozen samples. Besides, a new melting transition appeared on the thermogram of PSF samples at approximately +40°C.
Url:
DOI: 10.1016/S1466-8564(00)00024-2
Affiliations:
- Canada, France
- Grand Est, Lorraine (région), Pays de la Loire, Québec
- Montréal, Nantes, Vandœuvre-lès-Nancy
- Université McGill
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Smaller and more regular intracellular ice crystals were observed in fillets frozen by PSF compared with air-blast frozen ones. Ice crystals area in PSF samples was approximately 10 times smaller than that of ABF samples, on average. The PSF process reduced thawing drip compared with air-blast freezing. Conversely to this classical freezing process, the storage time did not adversely influence the thawing drip of PSF samples. In addition, PSF appeared to reduce cooking drip after 45 days of storage at −20°C. Differential scanning calorimetry analysis showed a significant reduction of the total enthalpy of denaturation for the pressure shift frozen samples compared to fresh and conventional frozen samples. Besides, a new melting transition appeared on the thermogram of PSF samples at approximately +40°C.</div></front></TEI><affiliations><list><country><li>Canada</li><li>France</li></country><region><li>Grand Est</li><li>Lorraine (région)</li><li>Pays de la Loire</li><li>Québec</li></region><settlement><li>Montréal</li><li>Nantes</li><li>Vandœuvre-lès-Nancy</li></settlement><orgName><li>Université McGill</li></orgName></list><tree><country name="France"><region name="Pays de la Loire"><name sortKey="Chevalier, Dominique" sort="Chevalier, Dominique" uniqKey="Chevalier D" first="Dominique" last="Chevalier">Dominique Chevalier</name></region><name sortKey="Ghoul, Mohamed" sort="Ghoul, Mohamed" uniqKey="Ghoul M" first="Mohamed" last="Ghoul">Mohamed Ghoul</name><name sortKey="Le Bail, Alain" sort="Le Bail, Alain" uniqKey="Le Bail A" first="Alain" last="Le Bail">Alain Le Bail</name><name sortKey="Le Bail, Alain" sort="Le Bail, Alain" uniqKey="Le Bail A" first="Alain" last="Le Bail">Alain Le Bail</name></country><country name="Canada"><region name="Québec"><name sortKey="Sequeira Munoz, Amaral" sort="Sequeira Munoz, Amaral" uniqKey="Sequeira Munoz A" first="Amaral" last="Sequeira-Munoz">Amaral Sequeira-Munoz</name></region><name sortKey="Simpson, Benjamin K" sort="Simpson, Benjamin K" uniqKey="Simpson B" first="Benjamin K" last="Simpson">Benjamin K. 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