A direct competitive enzyme-linked immunosorbent assay (ELISA) for triazophos was developed, which was based on the THHe monoclonal antibody (McAb) and a heterologous enzyme tracer (THBu-HRP). The influence of several physicochemical factors (temperature, time, pH, salt, detergent, and solvent) on the immunoassay was studied. For the standard curve, an I50 of 0.21 microg/L and a limit of detection (I20) of 0.02 microg/L was obtained in a high salt concentration buffer (0.05 M PBS, pH 6.0) with 0.05% BSA, which means an almost 3-fold improvement in the assay sensitivity in comparison with the nonoptimized conditions. The optimized ELISA has been used to quantify triazophos in water and soil samples spiked at different amounts. The excellent recoveries achieved confirmed the potential of the immunoassay for environmental monitoring of triazophos in waters and soils without purification steps.

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The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p < .05) on the decrease of salt extractable protein and total SH content, Ca2+‐ATPase activity were observed in CIF than AF. Compared with the AF treatment, the CIF technique improved the quality of frozen carp fillets overall and the shelf‐life could be extended to at least 6 months. The findings indicated that cryogenic immersion freezing could be an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility. Practical applications Bighead carp fillets were frozen approximately 4.5 times faster by cryogenic cabinet quick freezer than by air‐blast freezer. Cryogenic immersion frozen carp fillets had better overall quality as compared with the samples frozen by air‐blast freezer. Cryogenic immersion freezing could be considered as an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility.

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