Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Journal of Food Processing and PreservationEarly View e16609 INVITED REVIEW Recent advances in emerging techniques for freezing and thawing on aquatic products' quality Kun Yang, Kun Yang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Data curation, Writing - original draftSearch for more papers by this authorChuhan Bian, Chuhan Bian College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Resources, SoftwareSearch for more papers by this authorXuan Ma, Xuan Ma College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, MethodologySearch for more papers by this authorJun Mei, Corresponding Author Jun Mei jmei@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China Correspondence Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Email: jmei@shou.edu.cn (J.M.); Email: jxie@shou.edu.cn (J.X.) Contribution: Software, Supervision, Writing - review & editingSearch for more papers by this authorJing Xie, Corresponding Author Jing Xie jxie@shou.edu.cn orcid.org/0000-0002-3194-9273 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China Correspondence Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Email: jmei@shou.edu.cn (J.M.); Email: jxie@shou.edu.cn (J.X.)Search for more papers by this author Kun Yang, Kun Yang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Data curation, Writing - original draftSearch for more papers by this authorChuhan Bian, Chuhan Bian College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Resources, SoftwareSearch for more papers by this authorXuan Ma, Xuan Ma College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, MethodologySearch for more papers by this authorJun Mei, Corresponding Author Jun Mei jmei@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China Correspondence Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Email: jmei@shou.edu.cn (J.M.); Email: jxie@shou.edu.cn (J.X.) Contribution: Software, Supervision, Writing - review & editingSearch for more papers by this authorJing Xie, Corresponding Author Jing Xie jxie@shou.edu.cn orcid.org/0000-0002-3194-9273 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China Correspondence Jun Mei and Jing Xie College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Email: jmei@shou.edu.cn (J.M.); Email: jxie@shou.edu.cn (J.X.)Search for more papers by this author First published: 08 April 2022 https://doi.org/10.1111/jfpp.16609Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing–thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applications Freezing, thawing, and repeated freezing–thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products. Open Research DATA AVAILABILITY STATEMENT Data available on request from the authors. Early ViewOnline Version of Record before inclusion in an issuee16609 RelatedInformation