Measuring changes that occur during frozen storage of fish: a review

Mills, Annamaria

doi:10.1111/j.1365-2621.1975.tb00054.x

Cited by 24 publications

(5 citation statements)

References 75 publications

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“…They stated that the decrease in protein could be connected with denaturation of fish protein that is associated with frozen fish. Reay (1993) and Mills (1975) had the same explanation.…”

Section: Resultsmentioning

confidence: 87%

Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Sharaf

2013

Egyptian Academic Journal of Biological Sciences, B. Zoology

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The freezing of fish at (-18°C) in the freezer compartment of a domestic refrigerator for 2, 4, 6 and 8 weeks influenced the biochemical composition and mineral contents of the muscles. The chemical analysis of the muscles of the studied fish recorded high values (% dry weight) of protein, fat and ash contents and moisture for the fresh samples and there was a significant (P<0.05) decrease at the end of the eight weeks of freezing fish. The relationship between the four components of fresh and frozen Tilapia muscles was detected. There was only a significant (P<0.05) relationship between protein and fat contents (0.999) and between moisture and ash contents (0.998) after the 8 weeks of freezing, as for the mineral content of the frozen fish. The maximum values recorded throughout the freezing period were after 2 weeks of freezing (Cu, Ca, K, and Zn); after 4 weeks (P ,Na and K) and after 8 weeks (Mg, Fe and Na). In conclusion, the present results determinate the quality changes during storage period (8 weeks) and how long fish muscle can be stored without any deterioration in a domestic refrigerator.

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“…They stated that the decrease in protein could be connected with denaturation of fish protein that is associated with frozen fish. Reay (1993) and Mills (1975) had the same explanation.…”

Section: Resultsmentioning

confidence: 87%

Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Sharaf

2013

Egyptian Academic Journal of Biological Sciences, B. Zoology

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“…One particular effect that has been extensively evaluated is how freezing impacts the microscopic or ultrastructure of muscle tissue (Carroll et al, 1981;Cook, Love, Vickery, & Young, 1926;Gruji c et al, 1993;Luyet, 1964;Ngapo, Babare, Reynolds, & Mawson, 1999;Raheli c, Puac ˇ, & Gawwad, 1985). The formation of ice crystals disrupts the microscopic structure and arrangement of the muscle fibers (Birdseye, 1929;Mills, 1975;Scott & Aquino-Shuster, 1989); as noted by Birdseye (1929), frozen muscle fibers appeared swollen and closely packed but unevenly distributed throughout the tissue. The author suggested that the spaces between the clusters of closely packed muscle fibers were the result of the disintegration of the connective tissue between them (Birdseye, 1929).…”

Section: Freezing As a Means Of Preservationmentioning

confidence: 99%

Effects of freezing and short‐term fixation on muscle mass, volume, and density

Leonard

Worden

Boettcher

et al. 2021

The Anatomical Record

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Preventing postmortem deterioration of soft-tissues is an important requisite of anatomical research. In order to provide corrections for potential myological distortions, this study quantifies the acute effects of freezing, formalin fixation and ethanol storage using muscles from (n = 46) rabbits (Oryctolagus cuniculus). Bilateral dissections of specific muscles were performed and each side was assigned to a different preparation group (fresh, formalin fixation only, fixation followed by short duration ethanol storage, and freezing once or twice). We demonstrate that short-term freezing at À20C and thawing have no significant effect on muscle mass, volume, and density while short-term formalin fixation and ethanol storage significantly reduces mass and volume (density remains relatively constant.) Although freezing may have less of an effect on the gross morphometric characteristics of the musculature than ethanol storage, slow freezing damages muscle microanatomy, and therefore, faster freezing and other modes of preservation such as formalin fixation and ethanol storage may be preferable. Based on our results, we derived the following correction factors for each preparation: the mass of specimens stored in 70% ethanol should be multiplied by 1.69 to approximate fresh muscle mass, and specimens fixed in 10% formalin multiplied by 1.32. Although not significant, specimens frozen-once were slightly less massive and could be multiplied by 1.03 (frozen-twice Â1.09). The volumetric corrections are: ethanol 1.64; 10% formalin 1.32; frozen-once 1.03; frozen-twice 1.10. While the density of ethanol preserved specimens is slightly less than that of fresh ones (correction: 1.03), those preserved in formalin and frozen maintain nearly the same density.

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“…Protein denaturation correlates well with textural characteristics. Several researchers have proposed that frozen storage decreases protein quality in fish due to denaturation [ 77 ]. Furthermore, protein denaturation during frozen storage causes a decrease in protein solubility due to loss of intermolecular hydrogen or hydrophobic bonds, as well as disulfide bonds and ionic interactions [ 78 – 80 ].…”

Section: Quality Measurements Affected By Frozen Storagementioning

confidence: 99%

Effect of Freezing on the Shelf Life of Salmon

Dawson

Al‐Jeddawi

Remington

2018

International Journal of Food Science

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Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.

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Measuring changes that occur during frozen storage of fish: a review

Cited by 24 publications

References 75 publications

Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Effects of freezing and short‐term fixation on muscle mass, volume, and density

Effect of Freezing on the Shelf Life of Salmon

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