Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904459" target="_blank" >RIV/60076658:12520/22:43904459 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1111/1541-4337.12883" target="_blank" >https://doi.org/10.1111/1541-4337.12883</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/1541-4337.12883" target="_blank" >10.1111/1541-4337.12883</a>
Alternative languages
Result language
angličtina
Original language name
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
Original language description
Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing-derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical-assisted freezing, microwave-assisted freezing, magnetic-assisted freezing, radiofrequency-assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing-related damages. Focusing on ice diameter alone may be futile (e.g., liquid N-2 freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high-quality fish to the consumer's plate, even after a prolonged shelf-life.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40103 - Fishery
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Comprehensive Reviews in Food Science and Food Safety
ISSN
1541-4337
e-ISSN
1541-4337
Volume of the periodical
21
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
26
Pages from-to
1383-1408
UT code for WoS article
000745720800001
EID of the result in the Scopus database
2-s2.0-85123497222