1
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Kim H, Lee J, Jeong S, Lee S, Hong GP. Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation. Meat Sci 2024; 208:109393. [PMID: 37979345 DOI: 10.1016/j.meatsci.2023.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
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Affiliation(s)
- Honggyun Kim
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Jiseon Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Sungmin Jeong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Geun-Pyo Hong
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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2
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Yang Z, Ye G, Yang D, Xie J, Huo Y. Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality. Cryobiology 2023; 113:104580. [PMID: 37625476 DOI: 10.1016/j.cryobiol.2023.104580] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/20/2023] [Accepted: 08/22/2023] [Indexed: 08/27/2023]
Abstract
By observing the formation behavior of ice crystals, the quality of food products under different freezing conditions can be intuitively judged. In this paper, large yellow croaker was taken as the research object, and a novel cryomicroscopic system was developed to directly observe the structure of ice crystals during the freezing process. The cryoprotective effects of 4% sucrose +4% sorbitol (SU + SO), 4% xylo-oligosaccharide (XO), 4% xylo-oligosaccharide + 0.3% tetrasodium pyrophosphate (XO + TSPP) and 0.2% antifreeze protein (AFP) at different freezing temperatures were investigated. And the evaluation indicators, such as cell deformation degree, equivalent diameters, roundness, elongation and fractal dimension were introduced to quantify the damage of ice crystals to muscle tissues and fibers. The results indicate that reducing the freezing temperature and adding cryoprotectants can improve the quality of large yellow croaker. AFP has the best cryoprotective effect, with a reduction in cell deformation degree of 54.78% and 67.83% compared to the Control group at -5 °C and -20 °C, respectively. SU + SO and XO have the equivalent antifreeze effect, which is slightly inferior to XO + TSPP. In addition, physical parameters of large yellow croaker samples were measured to verify the influence of ice crystal structure on product quality. Therefore, direct observation of the ice crystal formation process and evaluation of ice crystal structure can accurately reflect the quality of frozen products, which is of great significance for the development of refrigeration and preservation technology.
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Affiliation(s)
- Zhikang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
| | - Guosen Ye
- Shanghai Baofeng Machinery Manufacturing CO., LTD, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Yilin Huo
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
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3
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Jiang Q, Zhang M, Mujumdar AS. Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2223-2238. [PMID: 36208477 DOI: 10.1002/jsfa.12260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/21/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Canada
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4
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Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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5
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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6
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Park DH, Kim EJ, Kim H, Hong GP, Choi MJ. Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin. Foods 2022; 11:foods11244021. [PMID: 36553763 PMCID: PMC9777670 DOI: 10.3390/foods11244021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022] Open
Abstract
Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.
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Affiliation(s)
- Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Republic of Korea
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence: ; Tel.: +82-2450-3048; Fax: +82-2455-3726
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7
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Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Kim H, Hong GP. Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin. Foods 2022; 11:foods11182729. [PMID: 36140856 PMCID: PMC9498017 DOI: 10.3390/foods11182729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), and instrumental color, drip loss, cooking loss, and texture profile analysis (TPA) were determined as quality parameters. All assays were compared with fresh control and normal chilling conditions (4 °C). The mean preservation temperatures of superchilling and supercooling were −3.9 °C and −2.1 °C, respectively. The freshness parameters indicated that both superchilling and supercooling extended the freshness of beef loin for 15 days, while chilled beef could not maintain the standard of freshness conditions. For quality parameters, there was no difference between the control and supercooling treatments, whereas superchilling exhibited higher drip loss and toughness compared to the control (p < 0.05). Therefore, this study demonstrated that supercooling was the best preservation technique to extend the freshness and quality of beef loin, but superchilling was not suitable to guarantee the quality of beef.
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Affiliation(s)
| | - Geun-Pyo Hong
- Correspondence: ; Tel.: +82-2-3408-2914; Fax: +82-2-3408-4319
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9
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Lochan Poudyal R, Maekawa R, Redo MA, Khanal R, Suzuki T, Watanabe M. Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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10
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Park DH, Lee S, Byeon YM, Kim EJ, Choi MJ. Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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11
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Yuduan D, Gao P, Jiang Q, Xia W, Yang F. Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (
Ctenopharyngodon idellus
) during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Diao Yuduan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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12
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Li T, Kuang S, Xiao T, Hu L, Nie P, Ramaswamy HS, Yu Y. The Effect of Pressure-Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage. Foods 2022; 11:foods11131842. [PMID: 35804658 PMCID: PMC9265678 DOI: 10.3390/foods11131842] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, a self-cooling laboratory system was used for pressure−shift freezing (PSF), and the effects of pressure−shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p < 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage.
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Affiliation(s)
- Ting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Shiyao Kuang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Pengcheng Nie
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
| | - Hosahalli S. Ramaswamy
- Department of Food Science, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence:
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13
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Li T, Xiao T, Zheng Z, Li Y, Zhu S, Ramaswamy HS, Hu L, Yu Y. Facilitating high pressure phase-transition research and kinetics studies at subzero temperatures using self-cooling laboratory units. Food Res Int 2022; 151:110857. [PMID: 34980393 DOI: 10.1016/j.foodres.2021.110857] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/10/2021] [Accepted: 12/01/2021] [Indexed: 11/04/2022]
Abstract
Self-cooling phase-transition units were built and tested to successfully carryout pressure shift freezing, high pressure thawing and subzero temperature microbial destruction kinetics. The design of these equipment has been progressively improved over the years as highlighted in this paper. Phase transition data on grape & apple juices, and sodium chloride (20%) & glucose solutions (20%) in Ice I were gathered and modeled using Simon-like and polynomial equations. Factors influencing the Ice I and water to Ice III phase transition position were evaluated, and found to be mainly affected by the solute in the aqueous solution. For pressure shifting freezing and pressure assisting freezing to Ice III, water and 20% sodium chloride solution were successfully employed and verified as cooling media for creating the temperature change pathway of potato and carrot. Using sodium chloride solution (20%) as the cooling medium, the phase transition pathway of apple juice and grape juice under high pressure for the phase transition of Ice I and metastable water to Ice III was established. This could be used in kinetic studies. The developed cooling unit concepts can use in any commercial high pressure equipment for subzero temperature treatment of foods without externally supplied cooling.
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Affiliation(s)
- Ting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Zhuoyun Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Yifan Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China.
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15
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Ma X, Yang D, Qiu W, Mei J, Xie J. Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 8:779546. [PMID: 34977123 PMCID: PMC8714677 DOI: 10.3389/fnut.2021.779546] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/15/2021] [Indexed: 01/16/2023] Open
Abstract
The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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16
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Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112737] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Park DH, Lee S, Lee J, Kim EJ, Jo YJ, Kim H, Choi MJ, Hong GP. Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112389] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Du X, Li H, Nuerjiang M, Rui L, Kong B, Xia X, Shao M. Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.). FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09689-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review. CRYSTALS 2021. [DOI: 10.3390/cryst11010068] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.
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20
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Thermal physical properties of the golden pomfret at low temperatures. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Food thermal properties are essential for calculating freezing time and analyzing energy cost during food freezing or thawing. However, there are currently few data or models of physical properties for foods below −40 °C (e.g., thermal conductivity of food at lower temperatures are lacked due to limitations of device testing below −40 °C). In this paper, the thermophysical parameters of golden pomfret were tested in the temperature range from −100 °C to room temperature. The freezing point was determined. The specific heat and enthalpy of golden pomfret were measured by using a DSC, and the thermal conductivity was measured by a novel self-designed device cooled by a pulse tube cryocooler that can give low temperatures to −253 °C. Finally, the temperature profile obtained by numerical calculation was consistent with experimental results, which proves that predicted models of thermal physical properties in this work will provide reliable data support for the cryogenic freezing of food.
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21
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Yu Y, Zheng Z, Wang C, Hu L, Ramaswamy HS, Zhu S. Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102361] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Sun Q, Sun F, Xia X, Xu H, Kong B. The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. ULTRASONICS SONOCHEMISTRY 2019; 51:281-291. [PMID: 30337027 DOI: 10.1016/j.ultsonch.2018.10.006] [Citation(s) in RCA: 112] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 09/29/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability, and physicochemical properties of common carp (Cyprinus carpio) muscle during frozen storage. UIF samples had smaller ice crystals throughout the storage period than AF and IF samples did, which led to less damage to the muscle tissue. Low-field nuclear magnetic resonance analysis revealed that UIF reduced the mobility and loss of immobilized and free water. The thawing and cooking losses in the UIF samples were significantly lower than those in the IF and AF samples (P < 0.05). The AF samples had a higher shear force (P < 0.05) than UIF and IF samples did at the beginning of storage, and then the shear force reduced rapidly. During the 90-180 days, the shear force of the UIF samples was higher than that of the AF and IF samples (P < 0.05). Decreases in the Tmax and enthalpies were observed for all of the treatments during storage, and the UIF samples had a higher protein thermal stability than AF and IF samples did. The UIF samples showed lower thiobarbituric acid reactive substance and total volatile basic nitrogen values during storage than the AF and IF samples did (P < 0.05). Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles. Overall, UIF was an effective way to inhibit the deterioration of frozen fish during frozen storage.
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Affiliation(s)
- Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Honghua Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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23
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Choi MJ, Abduzukhurov T, Park DH, Kim EJ, Hong GP. Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat. Korean J Food Sci Anim Resour 2018; 38:959-969. [PMID: 30479503 PMCID: PMC6238029 DOI: 10.5851/kosfa.2018.e28] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 08/01/2018] [Accepted: 08/01/2018] [Indexed: 12/04/2022] Open
Abstract
This study investigated the effects of deep freezing and storage temperature
(–50°C, –60°C, and –80°C) on the
quality and freshness of lamb. To compare the qualities of deep frozen and
stored lamb, fresh control and normal freezing conditions (–18°C)
were adopted. As quality and freshness parameters, drip loss (thawing loss and
cooking loss), water-holding capacity (WHC), texture profile analysis (TPA),
thiobarbituric acid reactive substances (TBARS), and total volatile basic
nitrogen (TVBN) were evaluated during 5 months of storage. Temperature
influenced the drip loss and WHC, and deep freezing minimized the moisture loss
during frozen storage compared to the normal freezing condition. Lamb frozen and
stored at deep freezing temperature showed better tenderness than that stored in
normal freezing conditions. In particular, lamb frozen at lower than
–60°C exhibited fresh lamb-like tenderness. Regardless of
temperature, evidence of lipid oxidation was not found in any frozen lamb after
5 months, while TVBN was dependent on the applied temperature. Therefore, this
study demonstrated that deep freezing could potentially be used to maintain
freshness of lamb for 5 months. From the quality and economic aspects, the
freezing and storage condition of –60°C is estimated as the
optimum condition for frozen lamb.
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Affiliation(s)
- Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | | | - Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance & Air Solution Company, LG Electronics, Changwon 51533, Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
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24
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25
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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