Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets

Kuang, SY; Hu, LH; Zhang, SA; Ren, JD; Ramaswamy, HS; Yu, Y

Yu, Y (通讯作者)，Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China.;Ramaswamy, HS (通讯作者)，McGill Univ, Dept Food Sci & Agr Chem, 21111 Lakeshore Rd, Ste Anne De Bellevue, PQ H9X 3V9, Canada.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2023; 88 ():

Abstract

The objective of this study was to investigate the freezing time and quality differences in Snakehead fillets frozen by pressure shift freezing (PSF),......

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