Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

Abstract

Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of aquatic products. However, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably bring about a reduction in the quality of the frozen product during freezing and preservation. This work summarized the important factors that affected the quality of frozen aquatic products, revealed the mechanism of deterioration of frozen aquatic products on the quality through sensory evaluation and changes in physiochemical indicators. In the context of high-quality development, some improvements in frozen fish preservation were proposed to provide theoretical basis and solutions to improve the quality and efficiency of fish processing.

Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat market

“…As an effective preservation method, freezing could help aquatic products maintain their quality and safety. Nonetheless, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably result in a decline in the frozen product’s quality during freezing and preservation (Qiao et al ., 2022 ).…”

“…The quality and safety of aquatic items may be better preserved by the use of freezing as a preservation technique. However, the quality of frozen food will certainly decrease during freezing and preservation due to mechanical damage induced by ice crystals and the oxidation of proteins and lipids (Qiao et al ., 2022 ).…”

Cross-linked graphene oxide framework to enhance pervaporation separate property of waterborne polyurethane in food packaging materials

“…Packaging materials toxicity level should be as low as possible, which are important factors for the quality of products (Akarca, 2020), such as fruit preservation (Susilo et al, 2022), tuber crop (Pereira et al, 2021), meat (Qiao et al, 2022). Therefore, efforts should be made to build a bridge between GO/WPU membranes to conquer the cross-cutting effect of the two-dimensional structure in the next step.…”