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首页> 外文期刊>Food science and technology research >Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets
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Prediction of Freezing Time and Evaluation of the Effect of Frozen Storage on Textural Properties of White Trout Fillets

机译：冷冻时间的预测和冷冻贮藏对白鳟鱼片质地特性的影响评估

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摘要

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℃ and the process was stopped when the fillets reached -6℃. Then, the frozen fillets were stored for 8 weeks at -18℃ 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.
机译：这项工作的目的是数学上预测白鳟鱼片（Cynoscion arenarius）的冷冻时间，并评估冷冻储存对质地特性的影响。使用水平平板冷冻机至-30℃，并且当鱼片达到-6℃时停止该过程。然后，将冷冻鱼片在-18℃下保存8周，并每周进行纹理分析。将实验冻结时间（44.56分钟）与通过Plank's和Nagaoka方程计算的值（分别为33.37和42.02分钟）进行比较。 Plank模型预测的平均百分比误差为25.11％，长冈模型的平均误差为5.7％。对于质地结果，发现在八周内硬度，粘合性和粘合力不断增加。冻结时间的预测由于其简单性和令人满意的性能而可能适合工厂操作人员使用。

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