1
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Xu R, Ding R, Zheng X, Shao J, Xu X, Zhao X. From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate. Food Chem 2025; 465:141972. [PMID: 39541679 DOI: 10.1016/j.foodchem.2024.141972] [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: 06/15/2024] [Revised: 09/08/2024] [Accepted: 11/06/2024] [Indexed: 11/16/2024]
Abstract
Exudate is the liquid released from meat during storage or processing. This study investigated the influence of exudate removal on the quality of pressed and freeze-thawed chicken meat during 36 h storage, focusing on exudate metabolites. Incorporating exudate increased lipid oxidation but only slightly affected TVB-N values in pressed and defrozen samples. This may be due to the high concentration of phospholipids and their derivatives in the exudate, which are prone to oxidation. For pressed samples, adding exudate raised total bacterial count (from 5.88 to 6.13 log cfu/g) and pH (from 6.14 to 6.17) at 36 h storage point, but no significant changes were observed in defrozen samples. While exudate removal had little effect on cooking loss and texture of cooked meat, it improved the meat's ability to maintain its structure and flavor during storage. These findings suggest removing exudate chicken meat processing can improve its quality and shelf life.
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Affiliation(s)
- Ruilin Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Rui Ding
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Xuankai Zheng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China.
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2
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Wu Y, Xu Y, Shen Q, Xu T, Dong Z, Lou A. Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat. Food Chem X 2024; 24:101812. [PMID: 39290748 PMCID: PMC11406327 DOI: 10.1016/j.fochx.2024.101812] [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: 06/11/2024] [Revised: 08/23/2024] [Accepted: 09/01/2024] [Indexed: 09/19/2024] Open
Abstract
Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.
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Affiliation(s)
- Yanyang Wu
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Horticulture and Landscape College, Hunan Agricultural University, Changsha 410128, China
- State Key Laboratory of Subhealth Intervention Technology, Changsha 410128, China
| | - Yan Xu
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Qingwu Shen
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Tingxia Xu
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhuoqi Dong
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aihua Lou
- Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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3
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Lin H, Wu G, Hu X, Chisoro P, Yang C, Li Q, Blecker C, Li X, Zhang C. Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review. Food Res Int 2024; 193:114839. [PMID: 39160042 DOI: 10.1016/j.foodres.2024.114839] [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: 03/11/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
Abstract
Meat quality (MQ) is unstable during cold chain logistics (CCL). Different technologies have been developed to enhance MQ during the CCL process, while most of them cannot cover all the links of the cold chain because of complex environment (especially transportation and distribution), compatibility issues, and their single effect. Electric fields (EFs) have been explored as a novel treatment for different food processing. The effects and potential advantages of EFs for biological cryopreservation have been reported in many publications and some commercial applications in CCL have been realized. However, there is still a lack of a systematic review on the effects of EFs on their quality attributes in meat and its applications in CCL. In this review, the potential mechanisms of EFs on meat physicochemical properties (heat and mass transfer and ice formation and melting) and MQ attributes during different CCL links (freezing, thawing, and refrigeration processes) were summarized. The current applications and limitations of EFs for cryopreserving meat were also discussed. Although high intensity EFs have some detrimental effects on the quality attributes in meat due to electroporation and electro-breakdown effect, EFs present good applicability opportunities in most CCL scenes that have been realized in some commercial applications. Future studies should focus on the biochemical reactions of meat to the different EFs parameters, and break the limitations on equipment, so as to make EFs techniques closer to usability in the production environment and realize cost-effective large-scale application of EFs on CCL.
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Affiliation(s)
- Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium
| | - Guangyu Wu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaojia Hu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Prince Chisoro
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chuan Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingqing Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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4
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Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024; 454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [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: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
Abstract
This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (-5 to -1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation.
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Affiliation(s)
- Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Huangbing Yao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ankun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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5
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Xu Y, Leng D, Li X, Wang D, Chai X, Schroyen M, Zhang D, Hou C. Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period. Food Chem 2024; 439:138096. [PMID: 38039609 DOI: 10.1016/j.foodchem.2023.138096] [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: 09/12/2023] [Revised: 11/09/2023] [Accepted: 11/25/2023] [Indexed: 12/03/2023]
Abstract
In this study, the effect of different intensity electrostatic fields on the water holding capacity (WHC) of fresh meat during the early postmortem period in controlled freezing point storage (CFPS) were investigated. Significantly lower cooking loss were found in low voltage electrostatic field (LVEF) and high voltage electrostatic field (HVEF) compared to the control group (CK) (p < 0.05). The myofibril fragmentation index and microstructure results suggested that the sample under HVEF treatment remained relatively intact. It has been revealed that the changes in actomyosin properties under electrostatic field treatment groups were due to the combination and dissociation of actomyosin binding into myofilament concentration, which consequently affects the muscle WHC. The study further demonstrated that the electrostatic field, especially HVEF, might increase the WHC of fresh meat by affecting the distribution of water molecules and physiochemical properties of actomyosin during the early postmortem period.
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Affiliation(s)
- Yuqian Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
| | - Dongmei Leng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Debao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiaoyu Chai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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6
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Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [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: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
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7
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Lei W, Zhu Y, Zhu X, Huang Y, Liu L, Lü M, Sun B. Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants. ULTRASONICS SONOCHEMISTRY 2023; 99:106578. [PMID: 37678065 PMCID: PMC10494460 DOI: 10.1016/j.ultsonch.2023.106578] [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: 06/10/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of ultrasound-assisted water thawing (UWT) at different power levels (0, 100, 150, 200, and 250 W) on the thawing rate and gel properties of frozen tofu made using three different salt coagulants (CaCl2, CaSO4, and MgCl2). Tofu produced with CaCl2 and CaSO4 elicited gel structures with dense and homogeneous networks, while that with MgCl2 had rough pores and irregular networks. UWT treatment significantly decreased thawing time by 30.9-53.5% compared to the control. Water holding capacity and scanning electron microscopy analyses demonstrated that UWT-100, UWT-150, and UWT-200 should be used to increase the amount of fixed water for CaCl2, CaSO4, and MgCl2. These findings suggest that appropriate ultrasonic treatment could improve the water retention capacity of the tofu network and make the gel network structure more compact. Additionally, protein structural analysis showed a decrease in the exposure of hydrophobic groups and reduced protein denaturation when tofu prepared with all the coagulants were thawed with UWT energies of 100-200 W ultrasonication. These findings offer theoretical support for improving the frozen tofu thawing process while ensuring optimal final product quality.
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Affiliation(s)
- Wenhua Lei
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Ying Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Linlin Liu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Mingshou Lü
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Binyu Sun
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
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8
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Xu Y, Zhang D, Xie F, Li X, Schroyen M, Chen L, Hou C. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Sci 2023; 204:109269. [PMID: 37394351 DOI: 10.1016/j.meatsci.2023.109269] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/22/2023] [Accepted: 06/26/2023] [Indexed: 07/04/2023]
Abstract
Electrostatic field-assisted low-temperature preservation is considered a novel technology, which provides an effective means of extending the shelf-life of meat. This study aimed to investigate the effects of different output time modes of a high voltage electrostatic field (HVEF) on the water holding capacity (WHC) of chilled fresh pork during controlled freezing-point storage. Under a direct current HVEF generator, chilled fresh pork samples were treated by the single, interval, or continuous HVEF treatment, with a control check group receiving no HVEF treatment. It was determined that the WHC of the continuous HVEF treatment higher than the control check group. This difference was proven by analyzing the moisture content, storage loss, centrifugal loss, cooking loss, and nuclear magnetic resonance imaging. Furthermore, the mechanism behind HVEF-assisted controlled freezing-point storage reduced the moisture loss was conducted by examining the changes in the hydration characteristics of myofibrillar protein. The study revealed that myofibrillar proteins exhibit high solubility and low surface hydrophobicity under continuous HVEF. Additionally, continuous HVEF has been demonstrated to effectively maintain the higher WHC and lower hardness of myofibrillar protein gel by inhibiting the water molecule migration. The demonstration of these results showcases the effectiveness of electrostatic fields for the future physical preservation of meat.
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Affiliation(s)
- Yuqian Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Feifei Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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9
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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10
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Understanding the effect of different rehydration water temperatures on a novel vacuum sublimation-rehydration thawing method. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Zhao Y, Yu H, Li H, Qiu Y, Xia S, Zhang J, Zhu J. Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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13
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Chen S, Wu W, Mao S, Li K, Zhang H. Optimization of a novel vacuum sublimation-rehydration thawing process. J Food Sci 2023; 88:259-272. [PMID: 36477835 DOI: 10.1111/1750-3841.16407] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 08/30/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
To better guarantee the quality of the thawed meat, maximize the thawing rate, and minimize the system energy consumption, the multiparameter and multi-objective coupling optimizations for the newly proposed vacuum sublimation-rehydration thawing (VSRT) process was conducted. The polynomial nonlinear regression equations of single and comprehensive objectives were established by the central composite rotatable design, and the corresponding test of fitting degree and the analysis of influencing factors order were carried out. Furthermore, the interaction effects of influencing factors were investigated through the response surface methodology and were experimentally validated to obtain the optimal process parameters. The results showed that the established regression equations were in good agreement with the experimental values. For the different objectives, there were great differences in the influence order and interaction of factors. In the sublimation and rehydration stages, there existed an optimal region in the response surface to achieve a better value for the single and comprehensive objectives. When the sublimation time was 19 min, the heating plate temperature was 26°C, the rehydration water volume was 1634 ml, the rehydration water temperature was 29°C, the thawing time was relatively short (1.00 h), and the thawing loss (1.19%), the total color difference (1.02), and the system-specific energy consumption (0.026 kW h/kg) were relatively low. The comprehensive performance of the VSRT system reached the best state. PRACTICAL APPLICATION: The purpose of this work is to make the novel vacuum sublimation-rehydration thawing method not only better guarantee the quality of thawed meat but also maximize the thawing rate and minimize the energy consumption of the system, which can provide a new idea and reference for the development of new high-efficiency thawing equipment.
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Affiliation(s)
- Shanshan Chen
- Institute of Refrigeration and Cryogenics Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China.,Vehicle Energy and Safety Laboratory, Department of Mechanical Engineering, Ningbo University of Technology, Ningbo, P. R. China
| | - Weidong Wu
- Institute of Refrigeration and Cryogenics Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
| | - Shijie Mao
- Institute of Refrigeration and Cryogenics Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
| | - Kun Li
- Institute of Refrigeration and Cryogenics Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
| | - Hua Zhang
- Institute of Refrigeration and Cryogenics Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
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14
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PENG J, LIU C, XING S, BAI K, LIU F. The application of electrostatic field technology for the preservation of perishable foods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jiakun PENG
- China Agricultural University, China; China Agricultural University, China
| | - Chune LIU
- China Agricultural University, China
| | | | - Kaikai BAI
- China Agricultural University, China; China Agricultural University, China
| | - Feng LIU
- China Agricultural University, China
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15
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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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16
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Liu J, Wang Y, Zhu F, Yang J, Ma X, Lou Y, Li Y. The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109238] [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]
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17
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Zhang M, Jin Z, Guo R, Liu D. The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Hu R, Zhang M, Mujumdar AS. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Sci 2022; 189:108811. [PMID: 35398771 DOI: 10.1016/j.meatsci.2022.108811] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/07/2023]
Abstract
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cooking loss, texture, color, pH, Thiobarbituric acid-reactive substances (TBARS), and other indicators were also evaluated. The results show that both microwave and infrared pre-dehydration can reduce the thawing loss of pork loin; the minimum loss is only about 1.7% using microwave 50 W intensity of 1.92 W/g of wet pork. Pre-dehydration also reduced the hardness of all samples and increased springiness, cohesiveness, and resilience. It is noteworthy that pretreatment did not damage the color. Based on the results of this study it is concluded that thermal pretreatment using microwave or infrared fields of appropriate strength prior to freezing can yield good quality frozen pork meat.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
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19
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Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113599] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Qi J, Yan HM, Xu Y, Peng YL, Jia CK, Ye M, Fan ZH, Xiong GY, Mei L, Xu XL. Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Jiang J, Zhang L, Yao J, Cheng Y, Chen Z, Zhao G. Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin. Front Nutr 2022; 9:914373. [PMID: 35685869 PMCID: PMC9171394 DOI: 10.3389/fnut.2022.914373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 11/25/2022] Open
Abstract
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10-50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5-40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.
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Affiliation(s)
- Junbo Jiang
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Liyuan Zhang
- School of Basic Medicine, Anhui Medical University, Hefei, China
| | - Jianbo Yao
- College of Life Sciences, Anhui Medical University, Hefei, China
| | - Yue Cheng
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Zhongrong Chen
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
| | - Gang Zhao
- Research and Engineering Center of Biomedical Materials, School of Biomedical Engineering, Anhui Medical University, Hefei, China
- Department of Electronic Science and Technology, University of Science and Technology of China, Hefei, China
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22
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Li J, Ma X, Zhang J, Wang Y, Du M, Xiang Q, Wang Y, Du J, Li K, Bai Y. Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Junguang Li
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Xuyang Ma
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Jiawen Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yu Wang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Manting Du
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Qisen Xiang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yuntao Wang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Juan Du
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Ke Li
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
| | - Yanhong Bai
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China
- Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China
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23
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A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02825-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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24
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Lung CT, Chang CK, Cheng FC, Hou CY, Chen MH, Santoso SP, Yudhistira B, Hsieh CW. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem 2022; 390:133137. [PMID: 35561506 DOI: 10.1016/j.foodchem.2022.133137] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/04/2022]
Abstract
We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and β-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat.
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Affiliation(s)
- Chun-Ta Lung
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Fang-Chi Cheng
- Council of Agriculture Executive Yuan, Food Technology and Processing Section, Zhongzheng Dist., Taipei 10050, Taiwan.
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan.
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou 54044, Taiwan.
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 10607, Taiwan.
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia.
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan.
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25
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Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Lee S, Park DH, Kim EJ, Kim H, Lee Y, Choi MJ. Development of temperature control algorithm for supercooling storage
of pork loin and its feasibility for improving freshness and extending shelf
life. Food Sci Anim Resour 2022; 42:467-485. [PMID: 35611076 PMCID: PMC9108958 DOI: 10.5851/kosfa.2022.e16] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/17/2022] [Accepted: 03/30/2022] [Indexed: 11/06/2022] Open
Abstract
Supercooling storage refers to lowering the product temperature below its
freezing point without phase transition and has the potential to extend shelf
life. Nevertheless, supercooled objects are in a thermodynamically unstable
state, and nucleation can occur spontaneously. To achieve supercooling storage,
slow cooling and insulation are essential. Hence, a stepwise algorithm for the
supercooling storage of pork loins was designed and validated in this study.
Pork loins were stored at 3°C, −18°C, and
−3°C (freezing), and supercooled for 16 days. All samples remained
in a supercooled state and were unfrozen at the end of storage. Supercooled pork
loins were superior in terms of drip loss, cooking loss, and water-holding
capacity compared to frozen samples. Additionally, supercooling treatment
prevented discoloration, increase of volatile basic nitrogen, and microbial
growth. Thus, supercooling of pork loin was achieved using a stepwise program
and was effective to maintain meat quality.
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Affiliation(s)
- SangYoon Lee
- 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 and Air Solution Company, LG
Electronics, Changwon 51533, Korea
| | - Honggyun Kim
- Department of Food Science &
Biotechnology, Sejong University, Seoul 05006, Korea
| | - YunJung Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Mi-Jung Choi
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Corresponding author: Mi-Jung
Choi, Department of Food Science and Biotechnology of Animal Resources, Konkuk
University, Seoul 05029, Korea, Tel: +82-2-450-3048, Fax:
+82-2-455-3726, E-mail:
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27
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Han R, He J, Chen Y, Li F, Shi H, Jiao Y. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon ( Salmo salar). Foods 2022; 11:foods11060893. [PMID: 35327315 PMCID: PMC8953369 DOI: 10.3390/foods11060893] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 01/27/2023] Open
Abstract
Salmon (Salmo salar) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable tempering time and product quality. Radio frequency tempering (RT) is a dielectric heating method, which has the advantage of uniform heating to ensure meat quality. The effects of radio frequency tempering (RT, 40.68 MHz, 400 W), water tempering (WT + 10 °C, 10 ± 0.5 °C), and air tempering (AT + 10 °C, 10 ± 1 °C) on the physiochemical properties of salmon fillets were investigated in this study. The quality of salmon fillets was evaluated in terms of drip loss, cooking loss, color, water migration and texture properties. Results showed that all tempering methods affected salmon fillet quality. The tempering times of WT + 10 °C and AT + 10 °C were 3.0 and 12.8 times longer than that of RT, respectively. AT + 10 °C produced the most uniform temperature distribution, followed by WT + 10 °C and RT. The amount of immobile water shifting to free water after WT + 10 °C was higher than that of RT and AT + 10 °C, which was in consistent with the drip and cooking loss. The spaces between the intercellular fibers increased significantly after WT + 10 °C compared to those of RT and AT + 10 °C. The results demonstrated that RT was an alternative novel salmon tempering method, which was fast and relatively uniform with a high quality retention rate. It could be applied to frozen salmon fillets after receiving from overseas catches, which need temperature elevation for further cutting or consumption.
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Affiliation(s)
- Rong Han
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Jialing He
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Yixuan Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Hu Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
- Correspondence: ; Tel.: +86-21-6190-8758
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28
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Zhu F, Dong Z, Li X, Xiong Q. Microbial Inactivation Property of Pulsed Corona Discharge Plasma and Its Effect on Chilled Pork Preservation. Foodborne Pathog Dis 2022; 19:159-167. [PMID: 34898276 DOI: 10.1089/fpd.2021.0035] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Although plasma, especially atmospheric plasma generated by corona discharge, has been proven to be effective in sterilization and food preservation, its disinfection mechanism on chilled pork is poorly understood. In this research, the bactericidal and preservation effect of corona discharge plasma (CDP) was investigated. The maximum bactericidal effect was found after 20 kV 4 kHz CDP treatment, with 2.77 log (colony-forming unit [CFU]/g), 2.41 log (CFU/g), and 1.36 log (CFU/g) reduction for Pantoea agglomerans, Serratia liquefaciens, and Kurthia zopfii, respectively, after 10 min of exposure. The efficiency of microbial inactivation was attributed to the increase of ozone, hydrogen peroxide and morphological changes. It was observed that the microbial level and total volatile binding nitrogen value of CDP-treated chilled pork samples were suppressed during storage, whereas the increase of thiobarbituric acid reactive substances value and the changes of color were still worthy of attention. The aim of this study was to explore the effect of pulsed CDP on the inactivation of spoilage microorganism inoculated on the surface of fresh pork. The prospect of this technology in meat preservation industry was also investigated.
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Affiliation(s)
- Fangzhou Zhu
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Zhiqin Dong
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xinfu Li
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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29
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Hu C, Xie J. The effect of multiple freeze–thaw cycles on protein oxidation and quality of
Trachurus murphyi. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chunlin Hu
- 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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30
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Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102860] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Keshani M, Zamindar N, Hajian R. Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing. FOOD SCI TECHNOL INT 2021; 28:728-734. [PMID: 34747238 DOI: 10.1177/10820132211056776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic (0.2g/s, the mean of ohmic group) in comparison with conventional thawing (0.15g/s, the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05).
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Affiliation(s)
- Maryam Keshani
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Reza Hajian
- 473881Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
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32
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Ultrasound thawing of mushroom (Agaricus bisporus): Effects on thawing rate, protein denaturation and some physical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112150] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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33
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Li J, Shi J, Wang T, Huang X, Zou X, Li Z, Zhang D, Zhang W, Xu Y. Effects of pulsed electric field pretreatment on mass transfer kinetics of pickled lotus root (Nelumbo nucifera Gaertn.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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Huang P, Xu L, Xie Y. Biomedical Applications of Electromagnetic Detection: A Brief Review. BIOSENSORS 2021; 11:225. [PMID: 34356696 PMCID: PMC8301974 DOI: 10.3390/bios11070225] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/29/2021] [Accepted: 07/03/2021] [Indexed: 01/01/2023]
Abstract
This paper presents a review on the biomedical applications of electromagnetic detection in recent years. First of all, the thermal, non-thermal, and cumulative thermal effects of electromagnetic field on organism and their biological mechanisms are introduced. According to the electromagnetic biological theory, the main parameters affecting electromagnetic biological effects are frequency and intensity. This review subsequently makes a brief review about the related biomedical application of electromagnetic detection and biosensors using frequency as a clue, such as health monitoring, food preservation, and disease treatment. In addition, electromagnetic detection in combination with machine learning (ML) technology has been used in clinical diagnosis because of its powerful feature extraction capabilities. Therefore, the relevant research involving the application of ML technology to electromagnetic medical images are summarized. Finally, the future development to electromagnetic detection for biomedical applications are presented.
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Affiliation(s)
- Pu Huang
- School of Instrumentation and Optoelectronic Engineering, Beihang University, Beijing 100191, China;
| | - Lijun Xu
- Beijing Advanced Innovation Centre for Big Data-Based Precision Medicine, Beihang University, Beijing 100191, China;
| | - Yuedong Xie
- School of Instrumentation and Optoelectronic Engineering, Beihang University, Beijing 100191, China;
- Beijing Advanced Innovation Centre for Big Data-Based Precision Medicine, Beihang University, Beijing 100191, China;
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36
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Xu B, Chen J, Yuan J, Azam SR, Zhang M. Effect of different thawing methods on the efficiency and quality attributes of frozen red radish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3237-3245. [PMID: 33222213 DOI: 10.1002/jsfa.10953] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 11/12/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied. RESULTS The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure. CONCLUSION The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Baoguo Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jun Yuan
- Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian, China
| | - Sm Roknul Azam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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37
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Zhang C, Liu H, Xia X, Sun F, Kong B. Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111016] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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38
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Li F, Zhu Y, Li S, Wang P, Zhang R, Tang J, Koral T, Jiao Y. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Zhang C, Sun Q, Chen Q, Liu Q, Kong B. Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. J Food Sci 2021; 86:1692-1703. [PMID: 33884630 DOI: 10.1111/1750-3841.15699] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/09/2021] [Accepted: 02/27/2021] [Indexed: 11/29/2022]
Abstract
This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound-assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties, and protein structure of chicken breast muscle (pectoralis), and the weight of each sample was approximately 106 ± 3 g. UT shortened the total thawing time and decreased the cutting force with increasing ultrasound power. Additionally, UT at 300 W (UT-300) remarkably reduced the thawing and cooking losses of the samples compared to AT, WT, and other UT powers (p < 0.05). Low-field nuclear magnetic resonance spectroscopy showed that the T21 and T22 of the UT-300 samples were shorter than those of the AT and WT samples (p < 0.05), which revealed that UT-300 reduced the mobility and losses of both immobilized and free water. Moreover, UT-300 remarkably reduced the damage to the myofibrillar protein (MP) structure. Overall, with appropriate ultrasonic power, the thawing rate increased and changes in the MP structure were reduced. PRACTICAL APPLICATION: This study found that compared to that of AT samples, the thawing time of the UT-300 samples markedly decreased by 57%. In addition, UT-300 could reduce the damage to the myofibrillar protein structure, which was very beneficial for further processing of frozen foods.
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Affiliation(s)
- Chao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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40
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Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
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Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
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41
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Lee S, Kim EJ, Park DH, Choi MJ. Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110668] [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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42
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Fallah-Joshaqani S, Hamdami N, Keramat J. Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110384] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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de Melo FVST, Eduardo Copatti C, Melo JFB, da Cruz Neto MA, Parisi G, Viegas EMM. Effects of Electronarcosis on Frozen Fillets Quality of Cobia ( Rachycentron canadum). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1881676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | | | | | - Giuliana Parisi
- Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, Firenze, Italy
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44
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El-Bahr SM, Shousha S, Khattab W, Shehab A, El-Garhy O, El-Garhy H, Mohamed S, Ahmed-Farid O, Hamad A, Sabike I. Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail. Animals (Basel) 2021; 11:E117. [PMID: 33429863 PMCID: PMC7827141 DOI: 10.3390/ani11010117] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 11/25/2022] Open
Abstract
Three different diets were formulated with three levels of metabolizable energy (ME) (optimum; 2900, restricted; 2800 and low; 2700 kcal ME/kg diet) without or with (0 and 0.15%) betaine supplementation in 2 × 3 factorial design to evaluate the effect of six experimental diets on performance, proteins and lipids profiles, bioenergetics, peroxidation and meat quality of Japanese quail. Therefore, 360 quails allocated into six groups in a 23-day experiment. Dietary betaine and ME levels did not affect the performance, meat energy indices (ATP and AMP) and malondialdehyde (MDA) levels of Japanese quail meat. Dietary betaine and/or ME levels induced significant changes in serum triacylglycerol (TAG), total cholesterols (TC), low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein cholesterol (VLDL-c), meat total lipids and cholesterol of Japanese quail. Optimum and restricted ME levels reduced total volatile basic nitrogen (TVBN) whereas dietary betaine increased ecosapentaenoic (EPA), docosahexaenoic acids (DHA) and glutamine concentrations in breast meat of Japanese quail. Dietary betaine and low energy diet improved cooking loss, thawing loss (ThL) and water holding capacity (WHC) in breast meat of Japanese quail. Conclusively, dietary betaine improved meat quality of Japanese quail fed diets containing either restricted or low ME by enrichments the meat with omega-3 fatty acids and reduction of lipids levels.
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Affiliation(s)
- Sabry M. El-Bahr
- Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia;
- Department of Biochemistry, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21526, Egypt
| | - Saad Shousha
- Department of Biomedical Sciences, College of Veterinary Medicine, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia;
- Department of Physiology, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt
| | - Wasseem Khattab
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Benha University, Moshtohor, Qalioubia, Benha 13736, Egypt; (W.K.); (A.S.)
| | - Ahmed Shehab
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Benha University, Moshtohor, Qalioubia, Benha 13736, Egypt; (W.K.); (A.S.)
| | - Osama El-Garhy
- Department of Animal Production, Faculty of Agriculture, Benha University, Moshtohor, Qalioubia, Benha 13736, Egypt;
| | - Hoda El-Garhy
- Department of Genetics, Faculty of Agriculture, Benha University, Moshtohor, Qalioubia, Benha 13736, Egypt; (H.E.-G.); (S.M.)
| | - Shereen Mohamed
- Department of Genetics, Faculty of Agriculture, Benha University, Moshtohor, Qalioubia, Benha 13736, Egypt; (H.E.-G.); (S.M.)
| | - Omar Ahmed-Farid
- Department of Physiology, National Organization for Drug Control and Research, Giza 12622, Egypt;
| | - Ahmed Hamad
- Department of food Hygiene, Faculty of veterinary medicine Benha University, Benha 13736, Egypt; (A.H.); (I.S.)
| | - Islam Sabike
- Department of food Hygiene, Faculty of veterinary medicine Benha University, Benha 13736, Egypt; (A.H.); (I.S.)
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45
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Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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46
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Li J, Shi J, Huang X, Zou X, Li Z, Zhang D, Zhang W, Xu Y. Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102454] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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47
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Rahbari M, Hamdami N, Mirzaei H, Jafari SM. Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13543] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mahshid Rahbari
- Iranian National Standards Organization Standards Administration of Isfahan Isfahan Iran
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Nasser Hamdami
- Department of Food Science and Technology Isfahan University of Technology Isfahan Iran
| | - Habibollah Mirzaei
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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48
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Huang H, Sun W, Xiong G, Shi L, Jiao C, Wu W, Li X, Qiao Y, Liao L, Ding A, Wang L. Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109667] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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49
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Kim EJ, Lee S, Park DH, Kim H, Choi MJ. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer. Food Sci Anim Resour 2020; 40:444-460. [PMID: 32426722 PMCID: PMC7207096 DOI: 10.5851/kosfa.2020.e24] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to investigate the effects of freezing and storage
temperature (−18°C, −50°C, and −60°C)
on the physicochemical properties of pork neck and chicken leg meat in
home-scale deep freezers. Pork neck was cut into a thickness of 3 cm
(9×9×3 cm, 150 g), individually packed in air-containing packages,
and stored at different temperature (−18°C, −50°C,
and −60°C) for 6 months. Chicken leg meats were prepared (10 cm
long, weighing 70 g) and packed in the same manner. Frozen samples were thawed
at 2°C. Physicochemical properties such as thawing loss, cooking loss,
water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric
acid reactive substances (TBARS) were evaluated. The samples frozen by deep
freezing (−60°C) was favorable with respect to thawing loss,
color, and VBN. Samples frozen at −60°C had lower values of
thawing loss and VBN than those frozen at −18°C for all storage
periods (p<0.05). Color parameters were more similar to those of fresh
meat than to those of samples frozen at −18°C for 6 months. The
TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating
oxidative stability of lipids. Consequently, deep freezing at
−60°C may be acceptable for maintaining the quality of fresh pork
neck and chicken leg meat for 6 months without deterioration.
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Affiliation(s)
- Eun Jeong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Korea
| | - SangYoon Lee
- 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
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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50
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Xu CC, Yu H, Xie P, Sun BZ, Wang XY, Zhang SS. Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020; 9:foods9040478. [PMID: 32290142 PMCID: PMC7230492 DOI: 10.3390/foods9040478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/28/2020] [Accepted: 04/06/2020] [Indexed: 12/03/2022] Open
Abstract
The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.
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Affiliation(s)
- Chen-Chen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Hui Yu
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Bao-Zhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Xiang-Yuan Wang
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Song-Shan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
- Correspondence: ; Tel.: +86-010-62816010
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