INVITED REVIEW
Recent advances in emerging techniques for freezing and thawing on aquatic products' quality
Kun Yang,
Chuhan Bian,
Xuan Ma,
Jun Mei,
Jing Xie,
Kun Yang
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Data curation, Writing - original draft
Search for more papers by this authorChuhan Bian
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Resources, Software
Search for more papers by this authorXuan Ma
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Methodology
Search for more papers by this authorCorresponding Author
Jun Mei
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Correspondence
Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: [email protected] (J.M.); Email: [email protected] (J.X.)
Contribution: Software, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Jing Xie
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Correspondence
Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: [email protected] (J.M.); Email: [email protected] (J.X.)
Search for more papers by this authorKun Yang,
Chuhan Bian,
Xuan Ma,
Jun Mei,
Jing Xie,
Kun Yang
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Data curation, Writing - original draft
Search for more papers by this authorChuhan Bian
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Resources, Software
Search for more papers by this authorXuan Ma
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Contribution: Conceptualization, Methodology
Search for more papers by this authorCorresponding Author
Jun Mei
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Correspondence
Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: [email protected] (J.M.); Email: [email protected] (J.X.)
Contribution: Software, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Jing Xie
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
Correspondence
Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: [email protected] (J.M.); Email: [email protected] (J.X.)
Search for more papers by this authorAbstract
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 applications
Freezing, 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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors.
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