Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (<i>Channa argus</i>)

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (<i>Channa argus</i>)

This study aimed to evaluate the effect of immersion freezing (IF) at different temperatures on ice crystal formation and protein properties in fish muscle. Snakehead blocks were frozen by IF at −20, −30, and −40 °C, and conventional air freezing (AF) at −20 °C. The size of ice crystals in the froze...

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Bibliographic Details
Main Authors: Shulai Liu, Xiaohong Zeng, Zhenyu Zhang, Guanyu Long, Fei Lyu, Yanping Cai, Jianhua Liu, Yuting Ding
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
immersion freezing
snakehead
ice crystal
microscopic analysis
protein properties
Online Access:https://www.mdpi.com/2304-8158/9/4/411

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