Journal
CRYSTALS
Volume 11, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/cryst11010068
Keywords
ice crystal; aquatic products; control technology; quality; freezing
Funding
- National Key R&D Program of China [2019YFD0901604]
- China Agriculture Research System [CARS-47]
- Construction Project of Shanghai Municipal Science and Technology Commission [19DZ1207503, 17DZ2293400]
- Shanghai Municipal Science and Technology Project [19DZ2284000]
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This review provides detailed information on the effects and influencing factors of ice crystals on aquatic products during freezing storage, as well as corresponding control technologies. By comprehensively discussing the effects of ice crystals on aquatic products and their underlying mechanisms, it contributes valuable insights for maintaining frozen food quality.
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.
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