Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Abstract

Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing-thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applicationsFreezing, thawing, and repeated freezing-thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products.

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“…Nowadays, seafood is favored by consumers because of its low-fat content, high-quality protein content, and low cholesterol. 1 The potential health benefits of a seafood-rich diet have been demonstrated as early as 1980, 2 and a high intake of seafood is associated with a reduction in some obesity-related chronic diseases such as cardiovascular disease and diabetes. 3 Studies have also shown that seafood intake has beneficial effects such as regulation of metabolic syndrome and inflammation in the body, 4 and n-3 polyunsaturated fatty acids (n-3 PUFAs) are important components of fish that play a role in exerting these effects.…”