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Academic literature on the topic 'Frozen fish'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Frozen fish"

1

Fauziah, Fauziah, and Sisca Vaulina. "KINERJA RANTAI PASOK FILLET IKAN PATIN BEKU DI DESA KOTO MESJID KECAMATAN XIII KOTO KAMPAR KABUPATEN KAMPAR (SUATU KASUS PADA CV. GRAHA PRATAMA FISH)." Jurnal Agribisnis Indonesia 8, no. 2 (December 8, 2020): 115–30. http://dx.doi.org/10.29244/jai.2020.8.2.115-130.

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Koto Mesjid village is familiar with named “Kampung Patin”, one of pangasius fish cultivator is CV. Graha Pratama Fish. The purpose this research was to analyze value-added of frozen pangasius fish fillets, to know the person of the supply chain in frozen pangasius fish fillets, to know circle supply chain in frozen pangasius fish fillets and to analyze the performance of supply chain in frozen pangasius fish fillets. Using a case study, data was analyzed by Model DEA-CCR. This result evidence that value-added obtained is IDR 6,391 per Kg. The person of the supply chain in frozen pangasius fish fillets are a supplier of pangasius fish raw material, entrepreneur of frozen pangasius fish fillets and customer. The circle supply chain consists of product flow, financial flow and information flow. The performance SCOR of frozen pangasius fish fillets generally is performing well. DEA in frozen pangasius fish fillets has 5 suppliers that achieve 100% efficiency in green condition, from December 2018 to January 2019. While the frozen pangasius fish fillets supply chain achieve 100% efficiency in green condition obtained in January 2019. Cash-to-cash cycle time sensitivity is the most influential variable on efficiency value of the pangasius fish supply chain and there is no sensitivity value that most influences the efficiency of frozen pangasius fish fillets. Recommendations for improvement of the total potential improvement namely variable input cash-to-cash cycle time 98,78% and input costs 1,22%.

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Ajay Tita, Ajay Tita. "Marketing Strategies for Frozen Fish Exporters in India." Indian Journal of Applied Research 3, no. 1 (October 1, 2011): 18–19. http://dx.doi.org/10.15373/2249555x/jan2013/8.

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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 31, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13111.

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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P>0,05).

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Hasan, Bustari, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, and Sahyudi Sahyudi. "Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 30, 2016): 121. http://dx.doi.org/10.17844/jphpi.v19i2.13455.

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The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P>0,05).

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Bwanamudogo, I., F. Kapute, A. Lina, M. Mbalassa, T. Zaabwe, and W. Singini. "Quality of fresh frozen tilapia from selected supermarkets in Malawi." African Journal of Food, Agriculture, Nutrition and Development 22, no. 4 (June 15, 2022): 20085–101. http://dx.doi.org/10.18697/ajfand.109.20470.

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Fish provides a major source of dietary animal protein to Malawi’s population. Majority of tilapia in supermarkets are of different origins and bought from different suppliers. Fish is highly perishable commodity and its quality degrades even in frozen form due to microbial activity. The quality of frozen tilapia (the most commonly traded and consumed fish in Malawi) sold in some reputable supermarkets in Malawi was determined. Fish were collected from nine (9) reputable supermarkets in three (3) regions of the country (north, central and south) and analysed in the laboratory for sensory quality, microbiological, chemical and proximate analyses. Sensory quality evaluation was performed following guidelines earlier developed for fresh tilapia (Oreochromis spp.) in Malawi. Differences and changes in the fish sensory quality were attributed to the effect of storage duration and conditions within the freezer compartment. Two types of bacteria namely, Salmonella spp. and Escherichia coli were identified on the frozen tilapia, suggesting poor and unhygienic pre-handling. Despite the presence of bacteria on the fish and differences in sensory quality, the frozen tilapia were within the acceptable range for human consumption. Nutrient composition of frozen tilapia was high despite differences (p<0.05) in moisture, ash and crude fat. Fish from different origin were sold mixed in all supermarkets, poor handling along the fish market chain was identified as the major source of fish contamination. Mechanical damages were reminiscent of the effects of frozen storage. There is a need to establish optimum storage time for frozen tilapia in supermarkets to provide products with good quality in terms of sensory properties, nutrient content and safe microbial loads. Key words: fish quality, fresh fish, frozen fish, tilapia, supermarkets, Malawi, Oreochromis spp.

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Huang, Jian-sheng, Dian-yu Chen, Jing-hui Jin, Rui-tao Xie, Yi Lu, and Eric Amenyogbe. "Effects of Formulated Diet and Frozen Fresh Fish on Growth, Serum Biochemical Indexes, Liver Antioxidant, and Lipid Metabolism of Juvenile Cobia (Rachycentron canadum)." Aquaculture Research 2023 (September 16, 2023): 1–15. http://dx.doi.org/10.1155/2023/2544013.

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Feed is the main source of material and energy for farmed fish, and its nutritional value and balance are important factors affecting fish’s growth rate and physical health. In order to explore the effects of two different feed sources on the growth, serum biochemical indexes, liver antioxidant capacity, and lipid metabolism of young cobia fish, 300 young cobia fish with an initial body weight of 43.14 ± 1.25 g were selected for the experiment and randomly divided into two treatments. Each treatment had five replicates, and each replicate had 30 fish. They were fed with formulated feed and frozen fresh fish, respectively, for 12 weeks. The results showed that the weight gain rate, specific growth rate, and feed conversion rate of juvenile cobia fish fed with formulated diet were extremely significantly lower than those of the frozen fresh fish group ( P < 0.01 ), and condition factor was significantly lower than that of the frozen fresh fish group ( P < 0.05 ). However, protein efficiency rate, hepatosomatic index, and viscerosomatic index were significantly higher than those of frozen fresh fish group ( P < 0.05 ). The content of water, crude protein, and crude ash in the whole fish had no significant difference ( P > 0.05 ), while the content of crude lipid decreased significantly ( P < 0.05 ). The serum aspartate aminotransferase activity and sugar content of cobia in the formulated diet group were significantly higher than those in the frozen fresh fish group ( P < 0.05 ). In contrast, the total cholesterol, triglyceride content, alkaline phosphatase activity, and phosphorus content were significantly lower than those in the frozen fresh fish group ( P < 0.05 ). Compared with the frozen fresh fish group, the antioxidant enzyme activities in the liver of the formulated diet group were significantly decreased ( P < 0.05 ) except malondialdehyde (MDA) and the activity of fatty acid synthase, while there was no significant difference in the malate dehydrogenase. The study showed that under the experimental conditions, frozen fresh fish was more suitable for feeding juvenile cobia, and the formulated diet had adverse effects on the liver of juvenile cobia. Therefore, the nutritional composition of frozen fresh fish and the metabolic characteristics of cobia were used for reference to optimize and adjust the nutritional formula of juvenile cobia.

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Syanya, Fredrick Juma, Wilson Munala Mathia, and M. Harikrishnan. "Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review." Asian Food Science Journal 22, no. 6 (June 5, 2023): 40–58. http://dx.doi.org/10.9734/afsj/2023/v22i6641.

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This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.

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A.G, Pathade, M. G. Bodhanka, and G. R. Pathade. "Bacterial Pathogens in Processed Frozen Fish Samples from Pune City." Ecology, Environment and Conservation 30, Suppl.Issue (2024): 97–100. http://dx.doi.org/10.53550/eec.2024.v30i02s.019.

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Amongst non-vegetarian foods, fish foods include various alive and preserved fishes. The preserved fish and their products include loose and packaged salted, dried and frozen. The frozen fishes and their products are mainly export grade and in very little quantity they are used in local markets. Many times such processed frozen fishes are rejected due to presence of undesirable microorganisms and pathogens. In the present study processed frozen fish samples from local market of Pune city were collected and used for detection and isolation of bacterial pathogens. The fish samples collected were L-Sardine (Sardinella longiceps), Mackerel (Rastrelliger kanagurta), Croaker (Johnius spp.), Ribbon fish (Lepturacanthus savali), Lizard fish (Nodus indicus), Itoyori (Nemipterus peroni) and L-Jacket (Oligoplites saurus). The enrichment and selective media were used to detect and isolate the pathogens in the processed frozen fish samples collected. The bacterial pathogens found in these fish samples were E. coli, Salmonella paratyphi-B, Staphylococcus aureus, Bacillus cereus and Vibrio parahaemolyticus. The attention is needed to control and remove such pathogens from food as it is alarming at safety point of view of consumers.

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Aberoumand, Ali, and Afsaneh Fazeli. "Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (July 28, 2019): 593–97. http://dx.doi.org/10.5219/1143.

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Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.

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Popelka, Peter, Jozef Nagy, Monika Pipová, Slavomír Marcinčák, and Ľudovít Lenhardt. "Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)." Acta Veterinaria Brno 83, no. 2 (2014): 157–61. http://dx.doi.org/10.2754/avb201483020157.

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The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P < 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.

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Dissertations / Theses on the topic "Frozen fish"

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To, Hong Thi Kim Kinnucan Henry W. "Competiton between domestic and imported farmed fish a demand system analysis /." Auburn, Ala, 2008. http://repo.lib.auburn.edu/EtdRoot/2008/SUMMER/Agricultural_Economics_and_Rural_Sociology/Thesis/To_Hong_42.pdf.

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Seremeti, Maria Makri. "Evaluation of the quality of individual quick frozen fish products." Thesis, Robert Gordon University, 2007. http://hdl.handle.net/10059/648.

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In the present study the effects of characteristic freezing times and storage time at -22°C on the quality of the adductor muscle of post-rigor scallops (Pecten maximus)and gilthead seabream fillets (Sparusa urata) were studied in regard to the integrity of muscle structure, myofibrillar protein denaturation and aggregation, lipid degradation, texture and sensory changes. This information would be useful for achieving optimal conditions for freezing these species and assessing their quality during frozen storage for commercial purposes. Scallop muscles and gilthead seabream fillets were frozen individually with characteristic freezing times that can be met in commercial practice of freezing seafoods. After freezing, the samples were thawed and their quality was evaluated. Fresh samples were analyzed as controls. Intermediate characteristic freezing times (i. e. 89 and 49 minutes for scallop muscles and 74 minutes for gilthead seabream fillets) caused more damage to cell structure of both species than the shorter and longer characteristic freezing times tested. Short characteristic freezing times (i. e. 19 minutes for scallop muscles, and 2 and 18 minutes for gilthead seabream fillets) reduced the thawing losses of both species compared to the longer characteristic freezing times (. e. 235 to 1000 minutes for scallop muscles, and 640 minutes for gilthead seabream fillets) tested. Freezing at short characteristic freezing times produced raw fillets similar in texture to the fresh fillets. Therefore, short characteristic freezing times (equal to or less than 19 minutes) are beneficial for freezing both species. Scallop muscles and gilthead seabream fillets were kept frozen for up to 301 and 340 days, respectively. Sampling was carried out at regular intervals on fresh and stored frozen samples. Storage time affected the integrity of infra-cellular organelles, reduced the water holding capacity, caused structural changes to myofibrillar proteins and affected the sensory attributes of both species. Frozen scallop muscles were in acceptable eating condition after a storage period of ten months, with most of the changes in bio-chemical and physical properties being pronounced after three months of storage. Based on the changes in taste scores versus storage time, it was assessed that the practical storage life of frozen gilthead seabream fillets was circa 5 to 6 months Cat+-ATPase activities for scallop muscles and a linear model that combines free fatty acids, peroxide values and protein content in centrifugal tissue fluids for gilthead seabream fillets, may be reliable methods for industry to use for assessing their quality during long term storage at -22°C.

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.
Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required.
A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)

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Moosavi-Nasab, Marzieh. "Protein structural changes during preparation and storage of surimi." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84297.

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Myofibrillar proteins, the main components that impart functional properties to muscle foods, can undergo denaturation and aggregation during frozen storage. The overall objective of this research was to study the changes in protein structure that are associated with the preparation and frozen storage of surimi. In addition, the relative cryoprotective effects of whey protein concentrate, whey protein isolate, soy protein isolate, flaxseed meal and flaxseed protein were assessed in surimi during storage.
Raw surimi was prepared by repeatedly washing Alaska pollock flesh with chilled water. The product was either slowly frozen or underwent rapid freezing using liquid air; in either case it was then subjected to frozen storage at -20°C for 24 months. Protein structural changes were monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), native-PAGE, Fourier transform infrared/attenuated total reflectance (FTIR/ATR) spectroscopy, and differential scanning calorimetry (DSC).
FTIR/ATR spectroscopy showed that during preparation of surimi the alpha-helix content increased with increased number of washing cycles. DSC results revealed a shift in the thermal transition of actin to a higher temperature during surimi preparation. All electrophoresis, FTIR/ATR spectroscopy and DSC results revealed a loss of myofibrillar proteins from surimi after three washing cycles, suggesting that three washing cycles were adequate to prepare surimi.
Native-PAGE showed no major changes in surimi after 24 months storage at -20°C. SDS-PAGE showed relatively minor changes in protein subunit structure with some loss of the myosin light chains (MLC); myosin heavy chain (MHC), actin and tropomyosin were found to be relatively stable. FTIR/ATR spectroscopy indicated a significant decrease in alpha-helix relative to beta-sheet structure in surimi after 2 years of storage at -20°C. The loss of alpha-helical content was more significant in slowly frozen surimi compared to rapid-frozen surimi samples. DSC results revealed a shift in the thermal transition of actin to lower temperatures during frozen storage of surimi.
Changes in the ratio of alpha-helix to beta-sheet structures suggested that flaxseed protein was the most effective cryoprotectant, followed by whey protein isolate and soy protein isolate, for maintaining protein structure stability during frozen storage. Whey protein concentrate and flaxseed meal showed the least cryoprotective ability. After 15 days storage at 4°C, the SDS-PAGE results showed that flaxseed protein was the only cryoprotectant that prevented the degradation of myosin heavy chain, actin and myosin light chains.

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Mullins, Margy 1958, and Margy 1958 Mullins. "Effect of frozen storage on some biochemical, ultrastructural, and textural properties of tilapia (Tilapia aureus) and catfish (Ictalarus punctatus) muscle." Thesis, The University of Arizona, 1986. http://hdl.handle.net/10150/625875.

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Sequeira-Munoz, Amaral. "Use of high pressure for improving the quality and shelf life of frozen fish." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37834.

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The spoilage pattern of carp (Cyprinus carpio) fillets was investigated. The studies were aimed at evaluating the potential use of pressure-shift freezing to reduce quality deterioration during frozen storage. The effects of pressure treatment at low temperature on fish carp fillets were evaluated and conditions were chosen to reduce any adverse effect on the quality of fish fillet. Pressure-shift freezing treatment was applied to carp fillets and biochemical properties were evaluated and correlated with objective measurement of texture, drip loss and the size of ice crystals formed. Changes in these properties were monitored during frozen storage for a period of 75 days.
Results indicated that proteolityc changes due to endogenous enzymes in fish muscle play an important role in quality deterioration of carp fillets during ice storage. No changes were observed in Ca2+-ATPase, Mg2+-ATPase or Mg2+-EGTA-ATPase activity of actomyosin from carp fillets during iced storage (p > 0.05). In contrast, Mg2+-Ca2+-ATPase and Ca2+ sensitivity of actomyosin decreased during ice storage of fish fillets. No changes were found in the SH content of actomyosin throughout the ice storage of carp fillets (p > 0.05). The surface hydrophobicity of actomyosin and auto-degradation products increased during the storage period (p < 0.05).
Response surface methodology (RSM) was used to study the effect of high-pressure treatment on some physico-chemical properties (actomyosin extractability, Ca2+-ATPase activity, surface hydrophobicity, TBA value, liquid loss and firmness) of intact fish fillets. Balancing the benefits of low temperature pressurization with the denaturing effects of pressure on fish proteins, it is evident that there is a region in which the responses of the factors (protein extractability, Ca2+-ATPase activity and protein hydrophobicity) to the processing variables (time and pressure) seemed to be adequate to keep protein denaturation to a minimum. This region lies between 140--175 MPa and 16--18 min. However, it was observed that high-pressure treatment induced changes in colour on fish fillets. The L*, a* and b* values increased as pressure and time treatment increased.
The application of pressure-shift freezing or air-blast freezing resulted in decrease in myofibrillar and sarcoplasmic protein extractability, and reduced actomyosin Ca2+-ATPase activity during frozen storage. However, actomyosin Ca2+-ATPase activity in pressure-shift frozen samples remained relatively higher than that of air-blast frozen samples. On the other hand, levels of thiobarbituric acid and free fatty acids were relatively lower in samples frozen by PSF. The freezing procedure did not seem to have a significant effect (p > 0.05) on the texture of carp fillets. The ice crystals found in PSF fish samples were mainly intracellular, smaller and more regular shaped than those found in the ABF samples, which were mainly extracellular. Differential scanning calorimetry showed that PSF treatment appeared to be more effective in preventing protein denaturation in post-rigor fish fillets than in the pre-rigor fish fillets.

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Jenkelunas, Peter. "Production and assessment of Pacific hake hydrolysates as a cryoprotectant for frozen fish mince." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/43921.

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Frozen storage has long been used as a means to slow down the microbial and enzymatic degradation of fish. Unfortunately, over time frozen fish will lose protein solubility and water holding capacity leading to declining quality. To minimize the degradation of frozen fish, cryoprotectants (often a blend of sucrose and sorbitol) are employed. Although successful in limiting protein denaturation and aggregation, sugar based cryoprotectants are not suitable for diabetics or those who dislike sweet tasting fish products. A possible alternative is fish protein hydrolysate (FPH). Current knowledge on the use of FPH as a cryoprotectant, however, is limited. It is necessary to determine how FPH production parameters can be optimized for cryoprotection. It is also necessary to determine the optimal dosage of FPH in fish mince, and how FPH affects the taste of frozen fish products. In this study, response surface methodology was used to optimize processing variables, namely pH, % enzyme/substrate, and hydrolysis time for production of cryoprotective FPH. The optimization study revealed higher cryoprotective efficacy in all 20 FPH samples produced according to a central composite rotatable design compared to a sucrose/sorbitol cryoprotective blend; however, there was little difference among FPH samples. Based on these findings, it is suggested to produce FPH with 1% enzyme/substrate, 1-hour hydrolysis and no pH adjustment because these are the most economical conditions within the central composite rotatable design. FPH produced at the suggested conditions was added to cod fish mince at levels of 2, 4, 6, and 8 percent (w/w). Evaluation of expressible moisture, cook loss, salt extractable protein, and differential scanning calorimetry profiles showed no significant difference between unfrozen and freeze/thawed fish mince samples when containing at least 4 percent FPH. Sensory evaluation by trained panelists showed that the addition of FPH into fish ball products increased the fishiness, saltiness, bitterness, and firmness while decreasing the level of moistness. Panelist comments suggested a taste preference of fish products containing FPH over fish products containing sucrose/sorbitol. Based on the cryoprotective effectiveness and taste acceptability of FPH, it can be concluded that FPH is a viable alternative to sugar based cryoprotectants.

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Mussa, Nesredin A. "The effect of frozen storage on the lipids and proteins of cod (Gadus morhua) and haddock (Melanogrammus aeglefinus)." Thesis, University of Surrey, 2000. http://epubs.surrey.ac.uk/844208/.

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Alterations in the protein and lipid components of lean fish species were studied to elucidate the nature of protein denaturation in Gadus morhua and Melanogrammus aeglefinus during frozen storage. Frozen storage of lean fish, Gadus morhua and Melanogrammus aeglefinus led to the formation of ice crystals, which contributed to protein denaturation. Ice crystals were larger in fish fillets stored at -10°C compared to matching fillets stored at -30°C as studied by light microscopy at -20°C, which indicated damaged muscle fibre by compression. Protein denaturation was also attributed to the effect of lipid oxidation products. The presence of oxygen in the muscle system and high, hydrolytic enzyme and lipoxygenase activity led to increased free fatty acids and lipid oxidation respectively. The peroxide value (PV), conjugated dienes, thiobarbituric acid reactive substances (TEARS) and olefinic to aliphatic protons ratio by 1H NMR spectroscopy was indicative of oxidative deterioration of the lipid components of Gadus morhua and Melanogarmmus aeglefinus during frozen storage especially at -10°C. The ratio of the C=C to the aliphatic groups as assessed by FT-Raman spectroscopy also decreased progressively over the frozen storage period. The 1H NMR, conjugated diene and FT-Raman spectroscopic measurements were found to be effective and less labour intensive techniques for finger printing lipid oxidation than traditional methods. Intact muscle analysis using differential scanning calorimetry (DSC) showed that protein components of the muscle were denatured resulting in altered Tm and DeltaH values. FT-Raman spectroscopy of fish tissue confirmed changes in the proteins and showed decreased levels of alpha-helix and increased ?beta-sheet content (%) as well as changes in hydrophobic groups after frozen storage. These changes were pronounced in samples stored at -10°C compared to samples stored at -30°C. Model systems of protein-lipid complexes were studied using DSC, FT-Raman spectroscopy and ELISA. The effect of lipids and the primary and secondary oxidation products altered the conformation of myosin, collagen and water soluble proteins during freezing and frozen storage. DSC parameters namely Tm and DeltaH values indicated the degree of denaturation of fish proteins, when frozen in the presence and absence of lipids. It is proposed that ice crystal formation resulted in the removal of the hydration shell of the proteins and the overall rearrangement of the stabilising forces; this allowed protein-lipid interaction to take place and induced further protein denaturation. Reduced immune affinity of the myosin-lipid systems towards the myosin antibody compared to the control native myosin indicated conformational changes of the myosin molecule. The addition of lipids (DHA, EPA, extracted fish oil and hexanal) induced secondary structure changes in myosin over and above those caused by freezing. This was evidenced by decreased alpha-helix content with a concomitant increase of beta-sheet structure, indicating myosin polymerisation. A decrease in the tryptophan band, and increase in the ratio of the dityrosine bands indicated changes in hydrophobic groups. The model studies and the analysis of intact fish muscle of Gadus morhua and Melanogrammus aeglefinus suggest that protein denaturation occurred due to the concerted action of ice crystals, supercooled water molecules (unfrozen), high solute concentration, free fatty acids, and primary and secondary lipid oxidation products on the fish muscle proteins. Possible intervention schemes include, the addition of appropriate antifreeze glycoproteins, cryoprotectants and antioxidants.

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Hammond, Melissa D. "The Use of Chitosan to Preserve and Extend Atlantic Salmon Quality." Fogler Library, University of Maine, 2004. http://www.library.umaine.edu/theses/pdf/HammondMD2004.pdf.

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Cook, Denham Grant. "The effects of harvesting procedures on physiological and biochemical properties of chinook salmon (Oncorhynchus tshawytscha) white muscle prior to and during frozen storage." Thesis, University of Canterbury. Biological Sciences, 2008. http://hdl.handle.net/10092/1514.

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The object of this thesis was to investigate the role of two different harvest protocols on the post mortem physiology of Chinook salmon, and associated deteriorative processes that occur during frozen storage of the white muscle tissue. The two different harvest methods employed, termed 'rested' and 'exercised', were selected because of the contrasting levels of activity of the animal prior to, and upon, slaughter. While the latter represents conventional harvest techniques Rested and exercised harvesting protocols produced tissue in significantly different physiological states. Immediately post harvest, rested tissue maintained high metabolic energy stores of ATP and glycogen within the tissue, with low concentrations of tissue and plasma lactate. Exercised tissue exhibited near depleted concentrations of ATP and glycogen and a marked metabolic acidosis and lactate accumulation. When frozen immediately post harvest, rested white muscle tissue stored at -19℃ showed no significant changes in these metabolite concentrations over a six month period of profiling. However, during storage of rested tissue at -9℃, hydrolysis of ATP and glycogen with no coincident increase in lactate was observed. No significant changes in metabolite levels were observed within exercised tissue stored at -19 and -9℃, owing to the lack of metabolic energy stores. Transfer of tissue from frozen (-80 and -19℃) to chilled (-1 and +4℃) temperatures witnessed a rapid depletion of tissue ATP and glycogen stores, with rapid increases in tissue lactate concentrations. This metabolic activity was more significant in rested tissue owing to the larger concentrations of metabolic energy stores. This metabolic activity was identified to occur between the temperatures of -3 and -1.5℃ and occurred abruptly (i.e. ATP concentrations depleting in less than one hour) in time. During frozen storage (-19℃ and -9℃), harvest treatment had no significant effect on lipid oxidation processes. However, rested tissue showed a significant ability to retard lipid oxidation processes once removed from frozen storage and placed at chilled temperatures. Throughout six months storage at -19℃ storage, harvest treatment had a significant effect on the rate of protein denaturation as rested tissue consistently held higher concentrations of soluble protein over the storage period. No significant effect was observed between treatments in the rate of protein denaturation during one month frozen (-19℃) then chilled (+4℃) storage. In a supplementary frozen (-80℃) then chilled (-1℃) storage experiment, post mortem storage of rested, whole fish, at chilled (+5℃) temperatures prior to white muscle excision and freezing, was compared to rested and exercised tissue in which the white muscle had been excised and then frozen immediately post harvest. In this experiment rested tissue exposed to a 6 or 24 hour post mortem chilled storage period demonstrated significant retardation of lipid oxidation processes when compared to rested white muscle tissue that was excised and frozen immediately post harvest. Further comparison of the six and 24 hour post mortem stored tissue showed a significant increase in lipid oxidation products after 21 and 24 days chilled storage, respectively. Comparison of results from the six and 24 hour post mortem storage experiment were bordering on significance (p=0.083), warranting further investigation on the effect of post mortem storage of rested tissue on lipid oxidation processes.

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Books on the topic "Frozen fish"

1

Garthwaite, Tony. The frozen fish chain. [UK]: Manpower Services Commission for Sea Fish Industry Authority, 1986.

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Corey, Roger. Fresh or frozen fish. Washington, DC: Office od Industries, U.S. International Trade Commission, 2001.

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Merritt, John H. Guidelines for industrial thawing of groundfish in air and in water. Halifax, N.S: The Dept., 1993.

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Hankin, Lester. Amount of fish and shrimp found in frozen breaded products. New Haven: Connecticut Agricultural Experiment Station, 1991.

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Hankin, Lester. Amount of fish and shrimp found in frozen breaded products. New Haven: Connecticut Agricultural Experiment Station, 1991.

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Rose, Murray. Secrets of the sea: The fresh appeal of frozen fish. Toronto: Grosvenor House Press, 1989.

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Banks, R. R. The market for fresh and frozen fish products in Northern Ireland. Belfast (Dundonald House, Belfast, BT4 35B): Economic & Statistics Division, Dept. of Agriculture, 1985.

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Möller, Alda B. Studies on seafood value addition: Frozen and fresh products from companies worldwide. Rome, Italy: Food and Agriculture Organization of the United States, Globefish, Fishery Industries Division, 2003.

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Reppond, K. D. Frozen storage stability of fillets, mince, and mixed blcks prepared from unfrozen and previously frozen pink salmon (Oncorhynchus gorbuscha). [Seattle, Wash.]: U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, [Northwest Fisheries Science Center], 1995.

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M, Adams Charles. Trends in the importation of selected fresh and frozen seafood products into the southeastern United States. [Gainesville, Fla.]: Florida Sea Grant College Program, 1989.

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Book chapters on the topic "Frozen fish"

1

Morrison, C. R. "Fish and shellfish." In Frozen Food Technology, 196–236. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_8.

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Gonçalves, Alex Augusto, Jette Nielsen, and Flemming Jessen. "Quality of Frozen Fish." In Handbook of Meat, Poultry and Seafood Quality, 479–509. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch31.

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James, Stephen J., and Christian James. "Design and Operation of Frozen Cold Stores." In Fish Canning Handbook, 132–50. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323405.ch6.

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Love, R. M. "Biochemical dynamics and the quality of fresh and frozen fish." In Fish Processing Technology, 1–31. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_1.

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Sikorski, Zdzisław E., and Anna Kołakowska. "Changes in Proteins in Frozen Stored Fish." In Seafood Proteins, 99–112. New York, NY: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4_8.

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Nollet, Leo M. L. "Differentiation between Fresh and Frozen–Thawed Fish." In Handbook of Seafood and Seafood Products Analysis, 775–86. 2nd ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-46.

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Hannikainen, Matti O. "Chapter 5. Trash Food? Fish as Food in Finnish Society between the 1870s and the 1990s." In Green Development or Greenwashing?, 73–96. Winwick, Cambs.: The White Horse Press, 2023. http://dx.doi.org/10.3197/63824846758018.ch05.

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The relationship between the Finns and fish as food changed drastically during the twentieth century. In this chapter, we shall explore how the concept ‘trash fish’, which refers to those species with little or no value for human consumption, was invented and how it evolved and affected the consumption of fish in Finnish society. A scientific discourse aimed at rationalising fishing by classifying fish species according to their (potential) commercial value, thus promoting the valuable species and labelling a few as trash. More importantly, Finns began to prefer both fresh and imported frozen fish over salted fish. This had a drastic impact on the consumption of fish, marking a change captured in numerous cookbooks. Based on the textual analysis of official documents, fishing manuals, journal articles and cookbooks all published in Finnish, we will explore how value of various fish species reflected changes in scientific and culinary discourses.

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Silahtaroglu, Asli N. "LNA-FISH for Detection of MicroRNAs in Frozen Sections." In Methods in Molecular Biology, 165–71. Totowa, NJ: Humana Press, 2010. http://dx.doi.org/10.1007/978-1-60761-789-1_11.

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Careche, Mercedes, Isabel Sánchez-Alonso, and Iciar Martinez. "Estimation of Quality in Frozen Fish by Low Field NMR." In Modern Magnetic Resonance, 1–16. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-28275-6_83-1.

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Careche, Mercedes, Isabel Sánchez-Alonso, and Iciar Martinez. "Estimation of Quality in Frozen Fish by Low Field NMR." In Modern Magnetic Resonance, 1901–16. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-28388-3_83.

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Conference papers on the topic "Frozen fish"

1

Ishai, Paul Ben, Anna Greenbaum Gutina, Ivan Lunev, and Yuri Feldman. "The State of Water in Frozen Fish." In 2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA). IEEE, 2021. http://dx.doi.org/10.1109/isema49699.2021.9508306.

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Abramova, Liubov Sergeevna, Andrey Valerievich Kozin, and Marina Vladimirovna Sytova. "OBJECTIVE ASSESSMENT OF FISH QUALITY IN THE STORAGE PROCESS USING NMR SPECTROSCOPY." In International conference New technologies in medicine, biology, pharmacology and ecology (NT +M&Ec ' 2020). Institute of information technology, 2020. http://dx.doi.org/10.47501/978-5-6044060-0-7.25.

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The article discusses the problem of an objective assessment of the quality of chilled and frozen fish during storage. The NMR method is recommended for a comprehensive analysis of changes in the metabolic profile of cod and Pacific chum salmon during refrigerated storage.

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Takarina, N. D., D. Ratnasari, and T. Siswantining. "The content of heavy metal zink (Zn) in frozen escolar fish (Lepidocybium flavobrunneum)." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON CURRENT PROGRESS IN MATHEMATICS AND SCIENCES 2017 (ISCPMS2017). Author(s), 2018. http://dx.doi.org/10.1063/1.5064162.

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Triwibowo, Radestya, Novalia Rachmawati, Ajeng Kurniasari Putri, and Wahyu Widianto. "Occurrence and identification of zoonotic Anisakis sp. from frozen imported fish in Indonesia." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184077.

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Gonzalez, Dibet, Nelson Alves, Ricardo Figueiredo, Pedro Maia, and Miguel Lopez. "Automated Vision System for Cutting Fixed-weight or Fixed-length Frozen Fish Portions." In 8th International Conference on Pattern Recognition Applications and Methods. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0007482407070714.

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Puke, Santa, and Ruta Galoburda. "Factors affecting smoked fish quality: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.020.

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Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) before processing, which can improve fish texture and make better result for smoked fish. The third parameter is the used technology for the fish processing, heat treatment methods use of wood chips or liquid smoke, or adjustment of smoking conditions. These all together make a lot of sensorial and textural changes in the final product. If any of these parameters is changed during processing, they can affect the smoked fish quality. Therefore, to ensure constant quality of smoked fish, in-depth knowledge of parameters is extremely important.

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Oku, Yuichiro, Hirofumi Tanigawa, and Takaharu Tsuruta. "Numerical Study on Microwave Dehydro-Freezing of Fish Tissues." In ASME/JSME 2011 8th Thermal Engineering Joint Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/ajtec2011-44463.

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In this study, a numerical simulation on the freezing process is carried out to evaluate the effects of pre-dehydration on the quality of frozen fish tissue. We use a simulation model which contains a muscle fiber to express the microscale heat and mass transfer phenomena inside the tissue cell system. Fundamental equations on heat and mass transfer are formulated in a two-dimensional coordinate system. The governing equations include phase-change terms. In order to take account of the characteristic moisture distribution produced by the microwave room-temperature drying, initial moisture distributions are given in this calculation. The numerical results indicate that the control of the water content by the pre-dehydration can shorten the freezing time. It is found that the cell shrinkage ratio is larger than that of the result using uniform distribution. As an increase of pre-dehydration, the central cell significantly shrinks but the surface-layer cell doesn’t shrink so much due to the large cooling rate.

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Duda, Adamina, Cezary Duda, Marek Szychta, Łukasz Gierz, Krzysztof Przybył, and Krzysztof Koszela. "Nutritional properties and quality assessment of breaded deep-frozen pollock fish cutlets using neural image analysis." In Thirteenth International Conference on Digital Image Processing, edited by Xudong Jiang and Hiroshi Fujita. SPIE, 2021. http://dx.doi.org/10.1117/12.2602018.

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Firsova, A. V. "FORMATION OF ICE MICROPARTICLES IN THE HOMOGENATE OF NATIVE EGGS OF STURGEON FISH DURING CRYOPRESERVATION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.225-227.

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In this work, we studied the formation of ice microparticles in a thin layer (0.2 mm) of the protoplasm of Russian sturgeon caviar upon cooling to a temperature of -196 ° C. Upon gradual cooling from room temperature + 20 ° C to -196 ° C, the process of freezing, formation and changes of ice microparticles were observed. The shape and size of the particles depended on the composition of the frozen solution. The freezing temperature for all layers of protoplasm was different, which is due to the chemical composition.

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Park, Daniel S., Robert Egnatchik, Hali Bordelon, Terrence R. Tiersch, and W. Todd Monroe. "A Microfluidic Mixer to Activate Sperm Cells of Aquatic Species for Standardization of Computer-Assisted Motion Analysis." In ASME 2011 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2011. http://dx.doi.org/10.1115/sbc2011-53839.

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The objective of this paper is to develop a microfluidic device to: 1) activate a small volume of aquatic species sperm by rapid mixing with diluent, and 2) position sperm in a viewing chamber for motility evaluation using computer-assisted sperm analysis (CASA). Analysis of aquatic species sperm is becoming more important as the use of fish as biomedical models expands. Because it is more efficient to maintain frozen stocks of genetic material rather than thousands of research lines of adult fish, there has been increased study on cryopreservation for model fish. The analysis of fish gametes is challenging due to small sample size, short motility duration, and inconsistent activation (motility induction). For many aquatic species, sperm motility is initiated through the manual alteration of the medium osmolality, typically accomplished through manual dilution and mixing by hand. Manual methods limit control over the activation process and therefore viability analysis. The short lifespan of these cells makes CASA challenging due to the limitations in capturing and processing data rapidly enough to monitor the peak motility, as CASA systems were designed for mammalian sperm which have a longer motility duration.

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Reports on the topic "Frozen fish"

1

Asenath-Smith, Emily, Emily Jeng, Emma Ambrogi, Garrett Hoch, and Jason Olivier. Investigations into the ice crystallization and freezing properties of the antifreeze protein ApAFP752. Engineer Research and Development Center (U.S.), September 2022. http://dx.doi.org/10.21079/11681/45620.

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Antifreeze proteins (AFPs) allow biological organisms, including insects, fish, and plants, to survive in freezing temperatures. While in solution, AFPs impart cryoprotection by creating a thermal hysteresis (TH), imparting ice recrystallization inhibition (IRI), and providing dynamic ice shaping (DIS). To leverage these ice-modulating effects of AFPs in other scenarios, a range of icing assays were performed with AFPs to investigate how AFPs interact with ice formation when tethered to a surface. In this work, we studied ApAFP752, an AFP from the beetle Anatolica polita, and first investigated whether removing the fusion protein attached during protein expression would result in a difference in freezing behavior. We performed optical microscopy to examine ice-crystal shape, micro-structure, and the recrystallization behavior of frozen droplets of AFP solutions. We developed a surface chemistry approach to tether these proteins to glass surfaces and conducted droplet-freezing experiments to probe the interactions of these proteins with ice formed on those surfaces. In solution, ApAFP752 did not show any DIS or TH, but it did show IRI capabilities. In surface studies, the freezing of AFP droplets on clean glass surfaces showed no dependence on concentration, and the results from freezing water droplets on AFP-decorated surfaces were inconclusive.

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