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Iaccheri E, Cevoli C, Ragni L, Rosa MD, Fabbri A. Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03017-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Jo K, Lee S, Jeong HG, Lee DH, Yoon S, Chung Y, Jung S. Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin. Food Sci Anim Resour 2023; 43:113-123. [PMID: 36789198 PMCID: PMC9890360 DOI: 10.5851/kosfa.2022.e64] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/29/2022] [Accepted: 11/08/2022] [Indexed: 11/27/2022] Open
Abstract
This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r2 value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r2 value was 0.7, with pH, CIE L*, CIE b*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r2 value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.
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Affiliation(s)
- Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Dae-Hyun Lee
- Department of Biosystems Machinery
Engineering, Chungnam National University, Daejeon 34134,
Korea
| | - Sangwon Yoon
- Fish Genetics and Breeding Research
Center, National Institute of Fisheries Science, Geoje 53334,
Korea,Department of Bio-AI Convergence, Chungnam
National University, Daejeon 34134, Korea
| | - Yoonji Chung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea,Corresponding author: Samooel
Jung, Division of Animal and Dairy Science, Chungnam National University,
Daejeon 34134, Korea, Tel: +82-42-821-5774, Fax: +82-42-825-9754,
E-mail:
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Tomas-Egea JA, Castro-Giraldez M, Colom RJ, Fito PJ. New technique for determining the critical freezing temperatures of chicken breast based on radiofrequency photospectrometry. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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4
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Wang K, Huang L, Xu Y, Cui B, Sun Y, Ran C, Fu H, Chen X, Wang Y, Wang Y. Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. Foods 2022; 11:foods11091317. [PMID: 35564039 PMCID: PMC9101778 DOI: 10.3390/foods11091317] [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: 03/08/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/29/2022] Open
Abstract
Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.
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Affiliation(s)
- Ke Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Lisong Huang
- College of Food Science and Engineering, NanJing University of Finance &Economics, Nanjing 210023, China;
| | - Yangting Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Baozhong Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Chuanyang Ran
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
- Correspondence: ; Tel.: +86-135-7241-2298
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Quantitation of Water Addition in Octopus Using Time Domain Reflectometry (TDR): Development of a Rapid and Non-Destructive Food Analysis Method. Foods 2022; 11:foods11060791. [PMID: 35327214 PMCID: PMC8949061 DOI: 10.3390/foods11060791] [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: 02/10/2022] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 11/22/2022] Open
Abstract
A rapid and non-destructive method based in time domain reflectometry analysis (TDR), which detects and quantifies the water content in the muscle, was developed for the control of abusive water addition to octopus. Common octopus samples were immersed in freshwater for different periods (0.5−32 h) to give a wide range of moisture contents, representing different commercial conditions. Control and water-added octopus were analyzed with a TDR sensor, and data correlated with moisture content were used for calibration and method validation. A maximum limit of moisture content of 85.2 g/100 g in octopus is proposed for conformity assessment, unless the label indicates that water (>5%) was added. Calibration results showed that TDR analysis can discriminate control and water-added octopus, especially for octopus immersed for longer periods (32 h). In addition, moisture content can be quantified in octopus using only TDR analysis (between 80 and 90 g/100 g; RMSE = 1.1%). TDR data and correlation with moisture content show that this non-destructive methodology can be used by the industry and quality control inspections for assessment of octopus quality and to verify compliance with legislation, promoting fair trade practices, and further contributing to a sustainable use of resources.
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Tomas-Egea JA, Fito PJ, Colom RJ, Castro-Giraldez M. New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range. SENSORS 2021; 21:s21175781. [PMID: 34502671 PMCID: PMC8434393 DOI: 10.3390/s21175781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 11/24/2022]
Abstract
In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of identifying and quantifying the chemical species involved in these processes. Iron deficiency is the most common and widespread nutritional disorder that mainly affects the health of children and women. Iron from the diet may be available as heme or organic iron, or as non-heme or inorganic iron. The absorption of non-heme iron requires its solubilization and reduction in the ferric state to ferrous that begins in the gastric acid environment, because iron in the ferric state is very poorly absorbable. There are chemical species with reducing capacity (antioxidants) that also have the ability to reduce iron, such as ascorbic acid. This paper aims to develop a sensor for measuring the release of encapsulated active compounds, in different media, based on dielectric properties measurement in the radio frequency range. An impedance sensor able to measure the release of microencapsulated active compounds was developed. The sensor was tested with calcium alginate beads encapsulating iron ions and ascorbic acid as active compounds. The prediction and measurement potential of this sensor was improved by developing a thermodynamic model that allows obtaining kinetic parameters that will allow suitable encapsulation design for subsequent release.
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Affiliation(s)
- Juan Angel Tomas-Egea
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.A.T.-E.); (M.C.-G.)
| | - Pedro J. Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.A.T.-E.); (M.C.-G.)
- Correspondence:
| | - Ricardo J. Colom
- Instituto de Instrumentación para Imagen Molecular, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Marta Castro-Giraldez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.A.T.-E.); (M.C.-G.)
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Traffano‐Schiffo MV, Chuquizuta T, Castro‐Giraldez M, Fito PJ. Development of a methodology to categorize poultry meat affected by deep pectoral myopathy. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Tony Chuquizuta
- Instituto de Investigación del Mejoramiento Productivo Universidad Nacional Autónoma de Chota Chota Perú
| | - Marta Castro‐Giraldez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo Universitat Politècnica de València Valencia Spain
| | - Pedro J. Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo Universitat Politècnica de València Valencia Spain
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