Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet

Effects of relationships among freezing rate, ice crystal size and color on surface color of... Relationships among freezing rate, ice crystal size, and color have been elucidated quantitatively to investigate the whitening effect on the surface of salmon fillet during freezing. Both surface color and ice crystal size, dependent on freezing rate, were measured at the surfaces of frozen gelatin as a model food and salmon fillet. As the ice crystal size on the surface layer of frozen product decreased, the surface showed lighter color with increase in values of L* and decrease in those of a* and b*. The fast freezing rate on the flesh surface markedly affected salmon color, indicating effective vertical depth within 0.3 mm at air velocity of 15.0 m/s with temperature of −35 °C. These methodologies based on quantitative demonstrations would provide adequate tools for the control of whitening effect by application of proposed relationships to industrial freezing equipment. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet

Loading next page...
 
/lp/elsevier/effects-of-relationships-among-freezing-rate-ice-crystal-size-and-jjyujdg2dK
Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.06.023
Publisher site
See Article on Publisher Site

Abstract

Relationships among freezing rate, ice crystal size, and color have been elucidated quantitatively to investigate the whitening effect on the surface of salmon fillet during freezing. Both surface color and ice crystal size, dependent on freezing rate, were measured at the surfaces of frozen gelatin as a model food and salmon fillet. As the ice crystal size on the surface layer of frozen product decreased, the surface showed lighter color with increase in values of L* and decrease in those of a* and b*. The fast freezing rate on the flesh surface markedly affected salmon color, indicating effective vertical depth within 0.3 mm at air velocity of 15.0 m/s with temperature of −35 °C. These methodologies based on quantitative demonstrations would provide adequate tools for the control of whitening effect by application of proposed relationships to industrial freezing equipment.

Journal

Journal of Food EngineeringElsevier

Published: Dec 1, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off