Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies
), Lu Zhang1,2()Graphical Abstract
Abstract
Frozen storage is a prevalent technique for maintaining the freshness of fish. However, fish quality is susceptible to decline throughout the freezing period, substantially impacting its flavor and nutritive content. Hence, this article examines the mechanisms behind the quality degradation and the control strategies employed to preserve fish during frozen storage. Firstly, the formation of ice crystals and the reasons for the decline of fish meat quality were clarified. Secondly, the factors that may lead to quality deterioration during frozen storage were analyzed, including protein denaturation, fat oxidation and enzymatic reaction. Furthermore, the novel freezing control technologies for the deterioration of fish frozen storage quality were reviewed, including the technology of adjusting the nucleation, growth behavior, and recrystallization of ice crystals, and the technology of improving the freezing rate. Finally, the development direction of the research on the deterioration of frozen fish quality in the future was prospected, and novel technologies and methods to improve the quality of frozen fish were pointed out, which is expected to lay a foundation for higher quality frozen fish meat in the future.
References
W. W. Cheng, D. Sun, H. B. Pu, et al., Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage, Food Chem. 248 (2018) 119–127. https://doi.org/10.1016/j.foodchem.2017.12.050.
N. N. Du, Y. C. Sun, Z. X. Chen, et al., Effects of multiple freeze-thaw cycles on protein and lipid oxidation, microstructure and quality characteristics of rainbow trout ( Oncorhynchus mykiss), Fishes 8(2) (2023) 108. https://doi.org/10.3390/fishes8020108.
Y. Z. Huang, Y. Liu, N. N. Zhang, et al., The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze-thaw cycles, J. Texture Stud. 542 (2023) 276–287. https://doi.org/10.1111/jtxs.12736.
F. J. Liu, S. K. Shen, Y. W. Chen, et al., Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon ( Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating, Food Chem. 370(12) (2022) 131371. https://doi.org/10.1016/J.foodchem.2021.131371.
C. M. Tan, J. R. Hu, B. Y. Gao, et al., Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: novel perspective on fish spoilage, LWT-Food Sci. Technol. 183 (2024) 114908. https://doi.org/10.1016/j.lwt.2023.114908.
C. Zhang, L. Chen, M. X. Lu, et al., Effect of cellulose on gel properties of heat-induced low-salt surimi gels: physicochemical characteristics, water distribution and microstructure, Food Chem.: X 19 (2023) 100820. https://doi.org/10.1016/j.fochx.2023.100820.
J. L. Jia, Y. M. Chen, A. D. Sun, et al., Control of ice crystal nucleation and growth during the food freezing process, Compr. Rev. Food Sci. Food Saf. 21(3) (2022) 2433–2454. https://doi.org/10.1111/1541-4337.12950.
K. Moriya, A. Miyazaki, H. Kodama, et al., Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products, Fish. Sci. 87(6) (2021) 905–913. https://doi.org/10.1007/S12562-021-01552-3.
S. Suh, Y. E. Kim, D. Shin, et al., Effect of frozen-storage period on quality of American sirloin and mackerel ( Scomber japonicus), Food Sci. Biotechnol. 26(4) (2017) 1077–1084. https://doi.org/10.1007/s10068-017-0146-7.
J. Ulah, P. S. Takhar, S. S. Sablani, Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage, LWT-Food Sci. Technol. 59(2) (2014) 1186–1190. https://doi.org/10.1016/j.lwt.2014.06.018.
F. T. Ndoye, G. Alvarez, Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement, J. Food Eng. 148(3) (2015) 24–34. https://doi.org/10.1016/j.jfoodeng.2014.09.014.
X. Z. Xia, P. Hong, C. Zhong, et al., Effects of different freezing rates on qualities of Rachycentron canadum filets, J. Guangdong Ocean Univ. 30(3) (2010) 67–72. https://doi.org/10.3969/j.issn.1673-9159.2010.03.012.
Z. W. Zhu, Q. Y. Zhou, D. W. Sun, Measuring and controlling ice crystallization in frozen foods: a review of recent developments, Trends Food Sci. Technol. 90 (2019) 13–25. https://doi.org/10.1016/j.jpgs.2019.05.012.
M. Dalvi, P. K. Jha, J. Tavakoli, et al., Review on identification, underlying mechanisms and evaluation of freezing damage, J. Food Eng. 255(3) (2019) 50–60. https://doi.org/10.1016/j.jfoodeng.2019.03.011.
K. A. Murray, M. I. Gibson, Chemical approaches to cryopreservation, Nat. Rev. Chem. 6(8) (2022) 11–15. https://doi.org/10.1038/S41570-022-00407-4.
Y. Xie, B. Chen, J. Guo, et al., Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process, Meat Sci. 179(2) (2021) 108527. https://doi.org/10.1016/j.meatsci.2021.108527.
Y. M. Zhang, P. Ertbjerg, On the origin of thaw loss: relationship between freezing rate and protein denaturation, Food Chem. 299 (2019) 125104. https://doi.org/10.1016/j.foodchem.2019.125104.
Y. M. Zhang, G. P. Bai, J. P. Wang, et al., Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: mechanisms and control technologies, Trends Food Sci. Technol. 138(4) (2023) 655–670. https://doi.org/10.1016/j.jpgs.2023.06.035.
M. L. G. Monteiro, D. K. A. Rosário, L. T. Neto, et al., Exploring high hydrostatic pressure for enhancing the preservation of white and dark muscle fish fillets stored at different packaging systems under refrigeration, Food Control 155(4) (2024) 110038. https://doi.org/10.1016/j.foodcont.2023.110038.
H. L. Sun, Y. Q. Zhao, J. Zhao, et al., Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms, LWT-Food Sci. Technol. 187(2) (2023) 115314. https://doi.org/10.1016/j.lwt.2023.115314.
X. Y. Teng, Y. Liu, L. P. Chen, et al., Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster ( Crassostrea gigas), Food Chem. 422 (2023) 136162. https://doi.org/10.1016/j.foodchem.2023.136162.
Q. Zhao, Y. X. Gai, H. T. Sun, et al., Effects of different freezing methods on the quality of sea bass, Food Sci. 44(15) (2023) 220–226. https://doi.org/10.7506/spkx1002-6630-20220922-232.
S. S. Li, Y. W. Zhang, S. J. Liu, Effect of refrigeration on the collagen and texture characteristics of yak meat, Can. J. Anim. Sci. 102(1) (2021) 175–183. https://doi.org/10.1139/cjas-2021-0059.
L. A. Sales, L. M. Rodrigues, D. R. G. Silva, et al., Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef, Meat Sci. 163 (2020) 108078. https://doi.org/10.1016/j.meatsci.2020.108078.
J. J. Yang, P. Y. Huang, B. L. Sun, et al., Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs ( Portunus trituberculatus) meat during freeze-thaw cycles, Food Res. Int. 175 (2024) 113758. https://doi.org/10.1016/j.foodres.2023.113758.
Y. L. Luo, Z. Y. Bi, R. Du, et al., The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage, Food Res. Int. 173(Pt 1) (2023) 113346. https://doi.org/10.1016/j.foodres.2023.113346.
W. X. Wang, Y. Bu, W. Z. Li, et al., Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: protein structure and label-free proteomics, Food Chem. 442 (2024) 138369. https://doi.org/10.1016/j.foodchem.2024.138369.
Y. H. Zhang, Q. Y. Yu, Y. Y. Liu, et al., Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage, J. Food Sci. 88(11) (2023) 4560–4573. https://doi.org/10.1111/1750-3841.16781.
X. Y. Luo, K. Huang, Y. X. Niu, et al., Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees, Food Chem. 432 (2023) 137268. https://doi.org/10.1016/j.foodchem.2023.137268.
J. Y. Zhang, L. Sun, P. B. Cui, et al., Effects of combined treatment of electrolytic water and chitosan on the quality and proteome of large yellow croaker ( Pseudosciaena crocea) during refrigerated storage, Food Chem. 406 (2023) 135062. https://doi.org/10.1016/j.foodchem.2022.135062.
Y. Q. Feng, X. Y. Zhu, P. Wang, et al., Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement, J. Texture Stud. 55(1) (2023) 12824. https://doi.org/10.1111/jtxs.12814.
M. D. Suárez-Medina, M. I. Sáez-Casado, T. Martínez-Moya, et al., The effect of low temperature storage on the lipid quality of fish, either alone or combined with alternative preservation technologies, Foods 13(7) (2024) 1097. https://doi.org/10.3390/foods13071097.
L. J. Ning, J. M. Li, S. X. Sun, et al., Research progress on β-oxidation of fatty acids in fish, J. Fish. China 43(1) (2019) 128–142. https://doi.org/10.11964/jfc.20181211589.
T. Nantawat, O. Fatih, H. Z. Wu, et al., Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products, Food Chem.: X 14 (2022) 100317. https://doi.org/10.1016/j.fochx.2022.100317.
X. Du, B. Wang, H. J. Li, et al., Research progress on quality deterioration mechanism and control technology of frozen muscle foods, Compr. Rev. Food Sci. Food Saf. 21(6) (2022) 4812–4846. https://doi.org/10.1111/1541-4337.13040.
C. Guyon, A. Meynier, D. M. Lambalerie, Protein and lipid oxidation in meat: a review with emphasis on high-pressure treatments, Trends Food Sci. Technol. 50 (2016) 131–143. https://doi.org/10.1016/j.jpgs.2016.01.026.
N. N. Zhao, X. Q. Yang, Y. J. Li, et al., Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets, Mar. Life Sci. Technol. 4(1) (2021) 1–10. https://doi.org/10.1007/S42995-021-00112-Z.
Y. H. Peng, S. Y. Chen, H. W. Ji, et al., Localization of trypsin-like protease in postmortem tissue of white shrimp ( Litopenaeus vannamei) and its effect in muscle softening, Food Chem. 290 (2019) 277–285. https://doi.org/10.1016/j.foodchem.2019.03.147.
H. Lu, L. T. Zhang, J. Shi, et al., Effects of frozen storage on physicochemical characteristics of bighead carp ( Aristichthys nobilis) fillets, J. Food Process. Preserv. 43(10) (2019) e14141. https://doi.org/10.1111/jfpp.14141.
Y. L. Bao, K. Y. Wang, H. X. Yang, et al., Protein degradation of black carp ( Mylopharyngodon piceus) muscle during cold storage, Food Chem. 308 (2020) 125576. https://doi.org/10.1016/j.foodchem.2019.125576.
R. Hu, M. Zhang, A. S. Mujumdar, Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: a comparative study, Innov. Food Sci. Emerg. Technol. 80 (2022) 103087. https://doi.org/10.1016/j.ifset.2022.103087.
N. Hafezparast-Moadab, N. Hamdami, M. Dalvi-Isfahan, et al., Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss) fillet, Innov. Food Sci. Emerg. Technol. 47 (2018) 81–87. https://doi.org/10.1016/j.ifset.2017.12.012.
S. Jin, S. F. Sun, Y. B. Wang, et al., Research progress in the effect of magnetic field on nucleation process of ice crystal, Food Sci. Technol. 44(12) (2019) 56–60. https://doi.org/10.13684/j.cnki.spkj.2019.12.011.
K. Okuda, A. Kawauchi, K. Yomogida, Quality improvements to mackerel ( Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields, Cryobiology 95 (2020) 130–137. https://doi.org/10.1016/j.cryobiol.2020.05.005.
S. Hartmann, M. Ling, L. S. A. Dreyer, et al., Structure and protein-protein interactions of ice nucleation proteins drive their activity, Front. Microbiol. 13 (2022) 872306. https://doi.org/10.3389/fmicb.2022.872306.
R. Song, C. Jiang, J. Zhu, et al., Expression of ice nucleation protein in Bacillus amyloliquefaciens and its application in food freezing process, Foods 12(21) (2023) 3896. https://doi.org/10.3390/foods12213896.
X. X. Li, P. Sun, X. J. Sun, et al., Effect of ultrahigh pressure treatment on physicochemical indexes and quality of white shrimp ( Litopenaeus vannamei) during frozen storage, J. Chin. Inst. Food Sci. Technol. 19(1) (2019) 132–140. https://doi.org/10.16429/j.1009-7848.2019.01.018.
F. F. Li, X. Du, Y. M. Ren, et al., Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick frozen patty during frozen storage, Int. J. Biol. Macromol. 178(2) (2021) 136–142. https://doi.org/10.1016/j.ijbiomac.2021.02.158.
F. F. Li, X. Du, B. Wang, et al., Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage, Food Chem. 353 (2021) 129104. https://doi.org/10.1016/j.foodchem.2021.129104.
X. Ma, J. Mei, J. Xie, Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process, Int. J. Food Prop. 24(1) (2021) 68–88. https://doi.org/10.1080/10942912.2020.1858862.
M. Qu, Y. Wang, H. L. Chen, et al., Antifreeze protective effect of winter wheat ice structural proteins on the quality and protein properties of frozen Tofu, Mod. Food Sci. Technol. 39(4) (2023) 126–135. https://doi.org/10.13982/j.mfst.1673-9078.2023.4.0482.
Y. Tian, D. W. Sun, Z. W. Zhu, Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: water-tailoring effects, anti-freezing mechanisms and applications, Food Chem. 371 (2022) 131150. https://doi.org/10.1016/J.foodchem.2021.131150.
X. Z. Fu, T. Belwal, G. Cravotto, et al., Sono-physical and sono-chemical effects of ultrasound: primary applications in extraction and freezing operations and influence on food components, Ultrason. Sonochem. 60 (2019) 104726. https://doi.org/10.1016/j.ultsonch.2019.104726.
Y. Y. Shi, Y. Zheng, H. L. Wang, et al., Effect of antifreeze protein on water-holding capacity and texture of frozen scallop ( Patinopecten yessoensis) adductor muscle, Food Sci. 43(10) (2022) 22–28. https://doi.org/10.7506/spkx1002-6630-20210610-137.
L. Z. Ye, X. J. Zhu, Y. Liu, Numerical study on dual-frequency ultrasonic enhancing cavitation effect based on bubble dynamic evolution, Ultrason. Sonochem. 59 (2019) 104744. https://doi.org/10.1016/j.ultsonch.2019.104744.
Q. X. Sun, X. X. Zhao, C. Zhang, et al., Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp ( Cyprinus carpio) at different power levels, LWT-Food Sci. Technol. 108 (2019) 106–112. https://doi.org/10.1016/j.lwt.2019.03.042.
Q. X. Sun, C. Zhang, Q. X. Li, et al., Changes in functional properties of common carp ( Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing, J. Food Sci. 85(9) (2020) 2879–2888. https://doi.org/10.1111/1750-3841.15386.
Y. X. Mao, L. H. Hu, S. Y. Kuang, et al., Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker, J. Food Eng. 369 (2024) 111937. https://doi.org/10.1016/j.jfoodeng.2024.111937.
X. Y. Luo, K. Huang, Y. L. Yu, et al., Insights into the potential mechanism of liquid nitrogen spray freezing’s influence on volatile compounds in surimi gels with different cross-linking degrees: focus on oxidation, protein structure, intermolecular force and free amino acid alterations, Food Chem. 444 (2024) 138558. https://doi.org/10.1016/j.foodchem.2024.138558.
Z. L. Liu, W. G. Yang, H. M. Wei, et al., The mechanisms and applications of cryoprotectants in aquatic products: an overview, Food Chem. 408 (2023) 135202. https://doi.org/10.1016/J.foodchem.2022.135202.
G. Marcantonini, D. Bartolini, L. Zatini, et al., Natural cryoprotective and cytoprotective agents in cryopreservation: a focus on melatonin, Molecules 27(10) (2022) 3254. https://doi.org/10.3390/molecules27103254.
S. Mahato, Z. W. Zhu, D. W. Sun, Glass transitions as affected by food compositions and by conventional and novel freezing technologies: a review, Trends Food Sci. Technol. 94(C) (2019) 1–11. https://doi.org/10.1016/j.jpgs.2019.09.010.
P. J. Jenkelunas, E. C. Y. Li-Chan, Production and assessment of Pacific hake ( Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince, Food Chem. 239 (2018) 535–543. https://doi.org/10.1016/j.foodchem.2017.06.148.
京公网安备11010802044758号