Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

The aim of this work was to predict mathematically the freezing time of white trout fillets (Cynoscion arenarius) and to evaluate the effect of frozen storage on textural properties. A horizontal plate freezer was used to −30°C and the process was stopped when the fillets reached −6°C. Then, the fro...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013, Vol.19(3), pp.375-379
Main Authors: JIMENEZ-AVALOS, Hector A., CHAIRES-MARTINEZ, Leandro, PEREZ-VARGAS, Miguel A.
Format: Article
Language:English
Subjects:
freezing time
Nagaoka model
Plank model
textural properties
white trout
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Summary:The aim of this work was to predict mathematically the freezing time of white trout fillets (Cynoscion arenarius) and to evaluate the effect of frozen storage on textural properties. A horizontal plate freezer was used to −30°C and the process was stopped when the fillets reached −6°C. Then, the frozen fillets were stored for 8 weeks at −18°C and analyzed for textural studies each week. The experimental freezing time (44.56 min) was compared with the values calculated by Plank’s and Nagaoka equations (33.37 and 42.02 min, respectively). The average percentage error for Plank model prediction was 25.11% and with Nagaoka model was 5.7%. For textural results, it was found that hardness, adhesiveness and adhesive force increased constantly during the eight weeks. The prediction of the freezing time could be appropriate for use by plant operators because of their simplicity and satisfactory performance.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.19.375