Article ID: 25-33FF
In recent years, advances in rapid freezing technology have improved the quality of frozen foods and expanded the market. This study investigated the effectiveness of a rapid freezing method using 22% sodium chloride fine ice as a safe and economical alternative to alcohol brine as a freezing agent. Core temperature measurements on Pacific saury confirmed passage through the maximum ice crystal formation zone (-1°C to -5°C) within 30 minutes, meeting the definition of rapid freezing. Furthermore, histological examination of horse mackerel specimens suggested that compared to alcohol brine freezing, the vacuole area was slightly smaller, indicating the potential for equivalent or superior quality preservation. Sodium chloride micro-ice possesses advantages such as non-flammability, low cost, and maintained fluidity. From the perspectives of legal regulations and safety, it holds promise as a viable alternative freezing agent for rapid freezing applications.
