Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles.

As shown in Table 3 , the whiteness values of both groups of samples showed a decreasing trend during seven freeze–thaw cycles.

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The WHC and texture properties showed an increasing trend during the freeze–thaw cycles.

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With the increase in CH concentration (c), the WVP of the coating showed a trend of firstly decreasing and then increasing, and obtained the lowest value at 1.5% CH ( Table 1 ).

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