Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis) during frozen storage

The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air-blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p<.05) on the decrease of salt extractable protein and total SH content, Ca2+-ATPase activity were observed in CIF than AF. Compared with the AF treatment, the CIF technique improved the quality of frozen carp fillets overall and the shelf-life could be extended to at least 6 months. The findings indicated that cryogenic immersion freezing could be an effective rapid freezing technology for long-term storage of freshwater fish with better scale-up feasibility. Practical applicationsBighead carp fillets were frozen approximately 4.5 times faster by cryogenic cabinet quick freezer than by air-blast freezer. Cryogenic immersion frozen carp fillets had better overall quality as compared with the samples frozen by air-blast freezer. Cryogenic immersion freezing could be considered as an effective rapid freezing technology for long-term storage of freshwater fish with better scale-up feasibility.