Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

QIAO, Zenghui; YIN, Mingyu; QI, Xinjuan; LI, ZhenZhen; YU, Zheng; CHEN, Min; XIAO, Tong; WANG, Xichang

doi:10.1590/fst.91322

Zenghui QIAO

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

http://orcid.org/0000-0002-4218-8385

Mingyu YIN ^**Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

Xinjuan QI

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

ZhenZhen LI

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Zheng YU

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Min CHEN

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Tong XIAO

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Xichang WANG ^**Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

*Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

Conflict of interest

The authors declare no conflict of interest.

Freezing temperature	Food	Conclusion	References
-20, -35, -40, -45, -60 °C	tuna	No increase in metMb% was observed in samples stored at -45 °C and -60 °C, and less drip loss was observed in samples stored at temperatures below -40 °C; tuna samples stored at -60 °C and -40 °C had higher color scores than those stored at -20 °C. Hardness and flavor scores showed similar trends to color.	Nakazawa et al. (2020)
-20, -40, -80 °C	Larimichthys crocea	The color changed the most at -20 °C, while the hardness, adhesiveness, chewiness and repulsive properties decreased, and the elasticity increased and then decreased. The malondialdehyde content (MDA) increased, and the total antioxidant capacity, superoxide dismutase activity and glutathione peroxidase activity decreased significantly, while the antioxidant indexes changed at the slowest rate at -80 °C.	Li & Sang (2015)
-18, −40, −80 °C	Micropterus salmoides	As the storage temperature increased from -80 °C to -18 °C, the temperature-dependent relationship held: the number of ice crystals in frozen samples gradually increased, Ca²⁺-ATPase activity and total sulfhydryl content of myofibrillar protein decreased significantly in frozen samples, shear force and salt-soluble protein content of perch tissues decreased significantly, while moisture content increased.	Shi et al. (2018)
-20, -30, -40, -60 °C	Cyprinus carpio	Drip, steaming and centrifugal losses as well as cohesiveness and chewiness were virtually unchanged at -60 °C storage. Moisture loss and texture changes were similar at -30 and -40 °C storage, but these losses were less than at -20 °C. In addition, adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) remained active in fish during frozen storage. ATP degradation was faster at -20 °C than at -30 and -40 °C, as reflected by the change in K values. Overall, degradation of ATP still occurred at -20, -40 °C, while it was almost inhibited during storage at -60 °C.	Li et al. (2019)Li, D., Qin, N., Zhang, L., Li, Q., Prinyawiwatkul, W., & Luo, Y. (2019). Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures. International Journal of Refrigeration, 98, 294-301. http://dx.doi.org/10.1016/j.ijrefrig.2018.11.014. http://dx.doi.org/10.1016/j.ijrefrig.201...
-20, -30, -40 °C	Siniperca chuatsi	The pH, Ca²⁺-ATPase activity and total sulfhydryl content of Siniperca chuatsi muscle showed a decreasing trend at different freezing temperatures, while the surface hydrophobicity index and TVB-N showed an increasing trend; meanwhile, the lower the freezing temperature, the smaller the decrease in hardness, elasticity and chewiness of the samples; Siniperca chuatsi samples frozen at -40 °C had a higher α-helix content and their protein denaturation was less, while those frozen at -20 °C showed an increase in protein disorder. The protein disorder of the samples frozen at -20 °C increased significantly.	Chai et al. (2020)
−20, −30 °C	hoki and saithe	A definite loss of long-chain n-3 PUFA was observed in both saithe and hoki, light and dark muscle after 18 months of frozen storage, with greater losses observed in the samples stored at -20 °C Hydroperoxide formation was slightly more pronounced in the samples stored at -20 °C compared to -30 °C, both the saithe and the hoki dark muscle samples stored at -20 °C were significantly more rancid in flavour and odour after the 18 months period than their respective samples stored at -30 °C.	Karlsdottir et al. (2014)Karlsdottir, M. G., Sveinsdottir, K., Kristinsson, H. G., Villot, D., Craft, B. D., & Arason, S. (2014). Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles. Food Chemistry, 156, 234-242. http://dx.doi.org/10.1016/j.foodchem.2014.01.113. PMid:24629963. http://dx.doi.org/10.1016/j.foodchem.201...
-20, -30, -40, -50 °C	Euphausia superba	The quality of Antarctic krill frozen at -20 °C changed rapidly and the sensory quality was unacceptable at 200 d. The sensory quality of Antarctic krill frozen at -30 °C was acceptable at 200 d. The quality of Antarctic krill frozen at -40 °C and -50 °C was better. At 200 d, the sensory quality was acceptable, and the quality of Antarctic krill frozen at -40 °C and -50 °C was better.	Li et al. (2014)
-20, -40, -80 °C	Eriocheir sinensis	lipid oxidation indexes at −20 °C was higher than at −40 and −80 °C, and the degree of lipid oxidation was the least at −80 °C. At the same frozen time, POV, AV and AnV at −80 °C increased the lowest compared with those at -20 °C and -40 °C, and the frozen storage slowed down the occurrence of the lipid oxidation reaction.	Fan et al. (2022)
-18, -28, -60 °C	Squid	Sensory evaluation, pH and salt-soluble protein content decreased; TVB-N, TBA value and K value increased and squid quality ranked: -18 °C < -28 °C < -60 °C.	Gao (2019)

Freezing time	Crystallization position	Ice crystal shape	Ice crystal size (diameter x length)
Several seconds	Intracellular	Needle-shaped	(1~5) μm × (5~10) μm
1.5 min	Intracellular	Rod-shaped	(0~20) μm × (20~50) μm
40.0 min	Intracellular	Columnar	(50~100) μm × 100 μm
90.0 min	Extracellular	Block granular	(50~200) μm × 200 μm

[1] *Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

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Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

Abstract