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Review Article | Open Access

Recent advances on applying for liquid nitrogen quick-freezing in aquatic animal products

Bochao Huang1, Jiwang Chen1,2( ), Jiahui Lu1, Liuqing Wang1, Chuyi Jiao3, Hongyan Lu1,2( )
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
Hubei He Yuan Gas Co., Ltd., Yichang 443000, China
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Abstract

Aquatic animal products are rich in protein, lipids, and moisture and are often stored at frozen temperature. However, aquatic animal products are prone to deterioration caused by ice crystal formation, lipid oxidation and protein denaturation. Quick freezing is crucial for preserving the quality of aquatic animal products by preventing the formation of large ice crystals. Liquid nitrogen quick-freezing (LNF) provides a fast-freezing rate, minimal ice crystal formation, preservation of product texture and nutritional properties, shelf-life extension, energy efficiency, and quality and safety improving. This review comprehensively illustrates the mechanism of LNF, the impact of LNF on qualities of aquatic animal products including flavor, texture, color, and nutrition. Additionally, LNF devices applied on aquatic animal products are also discussed. Furthermore, future prospects and research directions are suggested, including optimizing freezing processes, understanding the impact on nutritional value and considering sustainability and energy consumption. However, challenges such as freezing damage, cost considerations, and quality control issues for LNF application need to be addressed.

Keywords

devicequalitylipid oxidationprotein denaturationaquatic animal productsliquid nitrogen quick-freezingice crystals

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Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240067
DOI: 10.26599/FSAP.2024.9240067
Cite this article:
Huang B, Chen J, Lu J, et al. Recent advances on applying for liquid nitrogen quick-freezing in aquatic animal products. Food Science of Animal Products, 2024, 2(2): 9240067. https://doi.org/10.26599/FSAP.2024.9240067

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Received: 01 May 2024
Revised: 27 May 2024
Accepted: 24 July 2024
Published: 29 August 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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