Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

Liang, Dong; Lin, Fengying; Yang, Gangyi; Xi-ju, Yue; Quan-kai, Zhang; Zhang, Zhaoqi; Chen, Houbin

doi:10.1016/j.lwt.2014.10.034

Cited by 55 publications

(43 citation statements)

References 61 publications

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“…At the end of storage, L* values for all samples were significantly (P \ 0.05) reduced to different levels, and untreated frozen mangoes (R0) changed the most (reduced by 7.9%) from 1 to 6 months of storage. The reduction in L* of frozen mangoes was mainly attributed to ice crystals formed during freezing and frozen storage, which may result in enzymatic oxidation due to the damaged tissue and consequently triggered chemical reactions between phenolic compounds, oxygen, and enzymes (Liang et al 2015). Compared with untreated frozen mangoes from the shaded side (Y0), the most osmotic-dehydrated samples had significantly (P \ 0.05) higher L* values at the same storage time (except in the first month of storage).…”

Section: Results and Discussion Colormentioning

confidence: 99%

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Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55°C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55°C provided better retention of quality than rubbery state storage at -18°C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

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Section: Results and Discussion Colormentioning

confidence: 99%

“…Good-quality mango products exhibited a high degree of hardness of the pulp during frozen storage (Liang et al 2015). Table 2 shows the changes in the hardness of untreated and osmotic-dehydrated mangoes in the glassy state during 6 months of frozen storage.…”

Section: Hardnessmentioning

confidence: 99%

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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“…After 4 weeks, the L* value for all samples is significantly (P < 0.05) reduced to the different levels, and T5 showed the lowest L* value. The mechanical injury of the ice crystals in the samples resulted in the enzymatic oxidation due to the destruction of cell walls and consequently caused contact between phenolic compounds, oxygen and enzymes (Liang et al, 2015), which may be the reason for the browning reaction and reduced L* value in the frozen mango under state/phase transitions. The lowest L* value of T5 was observed when the glass-to-rubbery transition occurred in frozen mango during storage.…”

Section: Effects Of State/phase Transitions On the Colourmentioning

confidence: 99%

Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage

Zhang

Zhao

Ding

et al. 2016

Int J of Food Sci Tech

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“…Some special immersion freezing enhancing techniques or process are being integrated to overcome above‐mentioned shortcomings, including high pressure freezing, ultrasound or electrostatic field assisted immersion freezing (Choi, Min, & Hong, ; Jia et al, ). In particularly, ethanol immersion freezing has been recently introduced as a simple and feasible cryogenic immersion freezing (CIF) technique (Choi et al, ; Liang et al, ). On the other hand, vacuum packaging before freezing is also very effective to prevent direct contact of products with the coolant in the freezing process.…”

Section: Introductionmentioning

confidence: 99%

“…In particularly, ethanol immersion freezing has been recently introduced as a simple and feasible cryogenic immersion freezing (CIF) technique (Choi et al, 2017;Liang et al, 2015). On the other hand, vacuum packaging before freezing is also very effective to prevent direct contact of products with the coolant in the freezing process.…”

Section: Introductionmentioning

confidence: 99%

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Pan

Zhang

Shen

et al. 2018

J Food Process Preserv

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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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Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

Cited by 55 publications

References 61 publications

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

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