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Effects of different freezing rates on the physicochemical and sensory qualities of Silurus meridionalis fillets

YU Yu-ming1,LI Bian-sheng1,ZHU Zhi-wei1,RUAN Zheng1,HUANG Juan1,MENG Ming-yan1,LI Bing2,HUANG Jian-qiang2 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China;2.Tongwei(Chengdu) Aquatic Product Food Co.,Ltd,Chengdu 610041,China)  
Effects of six different freezing rates(0.19,0.33,1.30,1.71,2.84,3.47 cm/h)on the quality of Silurus meridionalis fillets were investigated.Results indicated that fast freezing rate could greatly improve the quality of fillets after being frozen and the proper freezing rate of Silurus meridionalis fillets in this study was 2.84 cm/h.Results of physicochemical determination showed that myofibrillar protein's salt-solubility and hardness value of fillets increased with the freezing rates,the highest value of them were 1.48 and 2.81 times the lowest ones,respectively.Thawing drop(%) and cook loss(%) decreased with the increasing freezing rates,and the value of thawing drop under the slowest rate was 4.12 times that under the fastest one.Results of sensory evaluation had a good coincidence with physicochemical results,which indicated that freezing rates had effects on the brightness,odour and texture of the raw fillets.
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