A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage

作者：Kaale Lilian Daniel^*; Eikevik Trygve Magne; Bardal Tora; Kjorsvik Elin

来源：Journal of Food Engineering, 2013, 115(1): 20-25.

DOI：10.1016/j.jfoodeng.2012.09.014

• Superchilling
• Storage
• Ice crystals
• Salmon fish
• Vacuum-packed

The aim of this work was to study the microstructure of vacuum-packed salmon fillets superchilled in an impingement freezer at -30 degrees C (air temperature) and 227 W/m(2)K (surface heat transfer coefficient, SHTC) for 2.1 min prior to storage at a superchilling storage temperature of -1.7 +/- 0.3 degrees C for 28 days. The microstructure of vacuum-packed salmon fillets were analysed at the surface, mid-centre and centre layers. Significant differences were observed between the ice crystals formed at the surface, mid-centre and centre layers. The size of ice crystals at the centre of the superchilled fillets was 3 times larger than those at the surface layer. Significant differences were observed between the size of ice crystals formed during the superchilling process and following storage. The results further indicated that, after temperature equalisation (1 day of storage) the growth of the intracellular ice crystal was not significant at (P %26lt; 0.05) at any storage time.

• 出版日期2013-3