Effect of different freezing processes on physicochemical characters of Argopecten irradiams muscle

Taking thawing loss rates, Aw, pH, color, textura and salt solubility protein as the indexes, the effects of4 different freezing processes, such as (-25 ±1) ℃ refrigerator freezing, (-35 ±1) ℃ refrigerator freezing, (-80 ±1) ℃ ultra-low temperature freezing and liquid nitrogen freezing, on physicochemical characters of Argopecten irradiams muscle were studied. Results indicated that the group which was treated by liquid nitrogen freezing had the least change on physicochemical characters of Argopecten irradiams muscle and had small difference with fresh Argopecten irradiams muscle. It had no significant difference between the groups which was treated by (-35±1) ℃ refrigerator freezing and (-80±1) ℃ ultra-low temperature freezing.So (-35±1) ℃ refrigerator freezing was better on physicochemical characters of Argopecten irradiams muscle, which was market demand.