1
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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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2
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Zhou Y, Yu X, Xiao R, Zou LF, Du QF, Ma F, Chen CG. Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution. Meat Sci 2024; 216:109593. [PMID: 38986236 DOI: 10.1016/j.meatsci.2024.109593] [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: 01/09/2024] [Revised: 07/03/2024] [Accepted: 07/04/2024] [Indexed: 07/12/2024]
Abstract
High energy consumption and quality deterioration are major challenges in the meat freezing process. In this study, the energy consumption and qualities of frozen pork were investigated using three freezing methods: nonpackaged pork air freezing (NAF), contactless immersion freezing (PIF) and contact immersion freezing (NIF) with NaCl solution as a refrigerant. The results indicated that NIF could improve the energy conservation and freezing efficiency in >4 freezing treatment-times by increasing the unfrozen water content, decreasing the frozen heat load, shortening the freezing time and reducing evaporation loss. NIF could also increase the a* value of the pork and improve the water-holding capacity by facilitating the conversion of free water to immobilized-water. The two immersion freezing methods could reduce freezing-thawing loss and protein loss by alleviating muscle tissue freezing damage. These results provide a suitable application of immersion freezing with energy conservation, high efficiency and good quality of frozen-pork.
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Affiliation(s)
- Yu Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Xia Yu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Ran Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Li-Fang Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Qing-Fei Du
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
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3
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Qiao J, Zhang M, Shen D, Liu Y. A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent. Food Res Int 2024; 188:114479. [PMID: 38823840 DOI: 10.1016/j.foodres.2024.114479] [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: 03/15/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Freezing is a commonly used method for long-term storage of chicken wing products, of which disadvantages are mainly the product damage caused in the process. The aim of this study was to improve the freezing quality of chicken wings with a combination of phosphorus-free water retaining agent (WRA) and high-voltage electrostatic field (HVEF). The effect of WRA acting at different HVEF intensities (0, 1, 3, and 5 kV/cm) on the quality attributes of frozen chicken wings was investigated in 0, 7, 14, 21, 28 and 35 days of frozen storage. The results showed that WRA had functional properties of significantly improving the water holding capacity (WHC), color and texture properties, and fat stability of frozen chicken wing samples. The application of HVEF on this basis helped to promote the absorption of WRA and inhibit oxidative deterioration of chicken wing samples during frozen storage. Meanwhile, the combination of HVEF at 3 kV/cm was more prominent in terms of improvement in WHC, moisture content, color, protein secondary structure and microstructure integrity. This advantage had been consistently maintained with the extension of storage time. Overall, WRA combined with HVEF of 3 kV/cm can be used as an effective strategy to improve the freezing quality of chicken wing samples and has the potential to maintain the frozen chicken wing samples quality for a long time.
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Affiliation(s)
- Jiangshan Qiao
- 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
| | - Min Zhang
- 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.
| | - Dongbei Shen
- 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
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan, Guangdong, China
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4
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Zhang K, Li N, Wang Z, Feng D, Liu X, Zhou D, Li D. Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies. Food Chem 2024; 434:137495. [PMID: 37741243 DOI: 10.1016/j.foodchem.2023.137495] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/30/2023] [Accepted: 09/12/2023] [Indexed: 09/25/2023]
Abstract
Color plays a pivotal role in guiding and assessing the industrial production of aquatic products due to the swift sensory perception of information through vision. This review provides a comprehensive overview of the following four aspects: (a) mechanisms governing natural color formation in aquatic products, (b) factors and mechanisms contributing to the discoloration of aquatic products, (c) cutting-edge methods for color analysis and detection, and (d) current valuable techniques for preserving color quality. The natural color of aquatic products is derived from skin chromatophores, endogenous pigment proteins, and astaxanthin. Discoloration of aquatic products can occur due to lipid oxidation, as well as enzymatic and non-enzymatic browning. Furthermore, this review examines frontier color protective technologies, encompassing physical methods like ultra-high pressure, irradiation, and low-temperature plasma, as well as chemical methods involving natural preservatives. The findings of this study offer significant insights into the development of high-quality aquatic products.
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Affiliation(s)
- Kexin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Na Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Zonghan Wang
- College of Biological System Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Dingding Feng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
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5
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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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6
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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7
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Pulsed electric field as a promising technology for solid foods processing: A review. Food Chem 2022; 403:134367. [DOI: 10.1016/j.foodchem.2022.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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8
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Wang B, Bai X, Du X, Pan N, Shi S, Xia X. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods 2022; 11:1368. [PMID: 35564090 PMCID: PMC9099600 DOI: 10.3390/foods11091368] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 12/13/2022] Open
Abstract
The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in quality compared with those of fresh meat (FM) occurred for all of the thawing samples, especially for the MT samples. Changes in quality of the VT and UT samples were less significant than those of the MT samples. The increases in carbonyl content and TBARS value indicated that proteins and lipids in the thawing samples were oxidized. The decreases in uniform degrees of internal temperature distributions of muscles from the thawing samples were analysed by infrared thermography. Scanning electron microscopy images showed that the myofibril arrangements of thawing samples were looser than those of the FM samples with compact and ordered structure, which was proven by the obvious increase in the myofibril gap value of the thawing samples.
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Affiliation(s)
| | | | | | | | | | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.W.); (X.B.); (X.D.); (N.P.); (S.S.)
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9
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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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10
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Jia G, Chen Y, Sun A, Orlien V. Control of ice crystal nucleation and growth during the food freezing process. Compr Rev Food Sci Food Saf 2022; 21:2433-2454. [DOI: 10.1111/1541-4337.12950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Guoliang Jia
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Yimeng Chen
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - AiDong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Vibeke Orlien
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark
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11
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Wang H, Shi W, Wang X. Effects of different thawing methods on microstructure and the biochemical properties of tilapia (
Oreochromis niloticus
) fillets during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15226] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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12
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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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13
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Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102600] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Yang S, Hu Y, Takaki K, Yuan C, Yu H. The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1850531] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shuibing Yang
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
- Ocean College, Zhejiang University, Zhoushan, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Koichi Takaki
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Morioka, Japan
| | - Haixia Yu
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
- Ocean College, Zhejiang University, Zhoushan, China
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15
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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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16
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Shi L, Yin T, Xiong G, Ding A, Li X, Wu W, Qiao Y, Liao L, Wang J, Wang L. Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109606] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Wang B, Du X, Kong B, Liu Q, Li F, Pan N, Xia X, Zhang D. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. ULTRASONICS SONOCHEMISTRY 2020; 64:104860. [PMID: 31948851 DOI: 10.1016/j.ultsonch.2019.104860] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/27/2019] [Accepted: 11/01/2019] [Indexed: 05/25/2023]
Abstract
Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing, (VT), microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine longissimus dorsi was investigated, compared with traditional thawing methods (water immersion thawing, (WT)) and fresh meat (FM). The results showed that a decrease in MP gelling properties of all thawing samples was observed. The increase in roughness of MP gel from all thawing samples explained that the flatter, smoother, and denser surface morphology of that from FM samples was destroyed based on the observation by atomic force microscopy. There was significant difference (P < 0.05) in all gel indicators (particle size, turbidity, whiteness, water-holding capacity (WHC), moisture distribution, rheological characteristics, surface morphology) of MP from MT samples and there was insignificant difference (P > 0.05) in turbidity, whiteness, WHC of MP from VT samples compared with that from FM samples. There was insignificant difference (P > 0.05) in gel properties between UT and VT. The effect of UT and VT (new thawing methods) on MP gelling properties was significantly lower (P < 0.05) than that of WT (traditional thawing methods), and the effect of that from MT was obviously compared with other thawing methods.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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Wang B, Kong B, Li F, Liu Q, Zhang H, Xia X. Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods. Food Chem 2020; 316:126375. [DOI: 10.1016/j.foodchem.2020.126375] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/31/2019] [Accepted: 02/05/2020] [Indexed: 01/07/2023]
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19
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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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Cai L, Wan J, Li X, Li J. Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides). J Food Sci 2020; 85:582-591. [PMID: 32052447 DOI: 10.1111/1750-3841.15029] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/21/2019] [Accepted: 12/03/2019] [Indexed: 01/26/2023]
Abstract
To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far-infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water-holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. PRACTICAL APPLICATION: Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far-infrared thawing could better maintain the quality of thawed fish.
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Affiliation(s)
- Luyun Cai
- Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,College of Biosystems Engineering and Food Science, Natl. & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiangli Wan
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Xiuxia Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Jianrong Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
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Zhu MM, Peng ZY, Lu S, He HJ, Kang ZL, Ma HJ, Zhao SM, Wang ZR. Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods. Foods 2019; 9:foods9010026. [PMID: 31881759 PMCID: PMC7023265 DOI: 10.3390/foods9010026] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/19/2019] [Accepted: 12/23/2019] [Indexed: 11/16/2022] Open
Abstract
Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G' values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.
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Affiliation(s)
- Ming-Ming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
- Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China
- Correspondence: ; Tel.: +86-15136790756
| | - Ze-Yu Peng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Sen Lu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Sheng-Ming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
| | - Zheng-Rong Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Z.-Y.P.); (S.L.); (H.-J.H.); (Z.-L.K.); (H.-J.M.); (S.-M.Z.); (Z.-R.W.)
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