ArticleFood chemistry: X2026
Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To preserve the structure and quality of critical edible regions in frozen bighead carp (BHC) heads. Air freezing (AF, -30 °C), composite immersion freezing (CIF, -30 °C), and liquid nitrogen spray freezing (LNSF, -90 °C) were compared for the effects on the water status, ice morphology, microstructure, protein characteristics, and lipid oxidation of gill side flesh (GSF) and collar flesh (CF). Dendritic ice crystals formed in AF samples, fracturing collagen fibers. CIF and LNSF promoted spherical ice, preserving adipocytes and collagen structure. LNSF reduced water migration, maintained the α-helix content (27.68%), and suppressed protein unfolding in GSF, resulting in smoother and intact surfaces of the muscle bundles. LNSF treated CF showed the lowest values of malondialdehyde (0.27 mg/kg), acid value (1.53 mg/g), and peroxide value (5.01 mmol/kg). Overall, the quality of BHC heads was preserved by LNSF at -90 °C. This study establishes freezing technological for frozen fish heads.
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Registered trials
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