Comparison Of Air‐blast And Pressure Shift Freezing On Norway Lobster Quality

Abstract

Pressure shift freezing (PSF, 200 MPa, Ϫ18 ЊC) of whole Norway lobster was compared with air-blast freezing and with pressurized samples (200 MPa, 5 ЊC) without freezing for its effect on the quality in texture, structure, water, and salt soluble protein extractabilities. For the pressurized Norway lobster meat either with PSF or without freezing, toughness increased while salt soluble protein extractability decreased. Conversely, air-blast freezing did not affect the textural quality of the meat. Scanning electron micrographs showed that PSF yielded smaller ice crystals than air-blast freezing.

Conducting Nanocomposite Polymer Foams from Ice‐Crystal‐Templated Assembly of Mixtures of Colloids

“…In these zones, equiaxed crystal growth according to an orientation parallel to, or as close as possible to, the main heat-flux direction occurred, [18] leading to parallel needle-shaped ice crystals. [19,20] This is in accordance with results obtained from directional freezing experiments carried out by Zhang and coworkers [15] and the works by Deville et al [21] As the result of restrictions in heat transfer, the clear increasing gradient in average pore size from the outer regions of the sample towards its inner content, its boundaries being directly exposed to a slush of nitrogen, is observed. [22,23] Looking at a higher-magnification image (Fig.…”

Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

“…Sigurgisladottir, Ingvarsdottir, Torrissen, Cardinal, and Hafsteinsson (2000), reported that freezing affected the muscle structure of smoked fillets of Atlantic salmon (Salmo salar), with fiber shrinking and extracellular space increasing as result of the process. Chevalier, Sentissi, Havet, and Le Bail (2000a), reported that Norway lobster (Nephrops norvegicus) tails subjected to PSF process showed a significant undesirable increase in the toughness of the flesh compared with those that were air-blast frozen. However, Chevalier, Sequeira-Munoz et al (2000b), found smaller and more regular intracellular ice crystals in Turbot (Scophthalmus maximus) fillets frozen by PSF than that by air-blast frozen ones.…”

Quality related aspects of high pressure low temperature processed whole potatoes

“…The process is, therefore, a pressurization at sub-zero temperatures, but, contrarily to other reports, the temperature of the sample did not decrease following the phase transition line of ice I, but increased during pressure build-up. The group of Le Bail studied the effects of PSF processes on the drip loss and physical properties of whiting fish, Norway lobster and turbot fish (Chevalier, Le Bail, Chourot, & Chantreau, 1999;Chevalier, Sentissi, Havet, & Le Bail, 2000;Chevalier, Sequeira-Munoz, Le Bail, Simpson, & Ghoul, 2000). In all cases, a HP vessel of 3000 mL was used, processing in each case, approximately, 500 g of sample.…”