Slurry ice freezing enhances quality retention in frozen flounder (Paralichthys olivaceus) during storage
2025
Ga Yeon Kwon | Jong Bong Lee | Ha Eun Park | Min Ji Kim | Sang Soo Lee | Min Jae Kim | Suk Kyung Shon | Kanako Hashimoto | Kil Bo Shim
This study evaluated the effectiveness of slurry ice freezing (SIF) in preserving the quality of raw sliced olive flounder (Paralichthys olivaceus) during frozen storage, in comparison with conventional air blast freezing (AF). Fillets were vacuum-packaged, frozen at -20 °C using SIF or AF, and stored for 90 days. Quality parameters-including color, texture, pH, drip loss, ice crystal morphology, and protein structure-were assessed.SIF significantly reduced the duration of exposure to the maximal ice crystal formation zone (26 min vs. 11 h for AF), resulting in finer ice crystals and less muscle tissue damage. After 60 days of storage, SIF-treated fillets retained a breaking strength of 564.44–594.80 g with an ice crystal ratio of 24.07–24.65 %, whereas AF-treated fillets showed reduced strength (244.81–267.85 g) and significantly increased ice crystal ratio (43.42–45.40 %). These quality differences were closely associated with microstructural damage and the denaturation of protein secondary and tertiary structures, as evidenced by SDS-PAGE, intrinsic fluorescence, surface hydrophobicity, and Raman spectroscopy.The results support the industrial applicability of SIF as a rapid freezing strategy for producing high-quality frozen sliced raw fish products with extended shelf life and enhanced freshness retention.
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