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Zhang R, Cheng Z, Liang Y, Hu X, Shen T, Li Y, Han Z, Zhang X, Zou X. A Novel Strategy for Accelerating Pumpable Ice Slurry Production with Ozone Micro-Nano Bubbles and Extending the Shelf Life of Larimichthys polyactis. Foods 2023; 12:foods12112206. [PMID: 37297451 DOI: 10.3390/foods12112206] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, a novel strategy for accelerating the production of pumpable ice slurry (PIS) by using ozone micro-nano bubbles (O3-MNBs) was proposed. The effect of PIS containing sodium alginate (SA) and O3-MNBs on the preservation of small yellow croaker (Larimichthys polyactis) was investigated. The results indicate that using SA solution containing O3-MNBs instead of only SA solution resulted in quicker production of PIS by promoting ice nucleation and eliminating supercooling. The distribution and positive effect of O3-MNBs as a nucleation agent on freezing characteristics were discussed. Microbial concentrations, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance content were also examined. Storage in novel PIS (containing O3-MNBs) had higher performance than storage in flake ice or conventional PIS due to the strong bacteriostatic ability of O3. Therefore, O3-MNBs injection can be used as a novel method for PIS production and the preservation of fresh marine products.
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Affiliation(s)
- Roujia Zhang
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Yuting Liang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tingting Shen
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanxiao Li
- Instrumental Analysis Center, Jiangsu University, Zhenjiang 212013, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lan W, Zhao J, Liu L, Xie J. Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Zhang R, Cheng Z, Ding F, Hua L, Fang Y, Han Z, Shi J, Zou X, Xiao J. Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus. Food Chem 2022; 393:133266. [PMID: 35653987 DOI: 10.1016/j.foodchem.2022.133266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/10/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022]
Abstract
The effects of microbubbles in chitosan-based slurry ice production were investigated, and the efficiency of chitosan-based slurry ice was evaluated for silver pomfret (Pampus argenteus) precooling and storage at 0 °C. Microbubbles generated though agitation accelerated slurry ice production by promoting ice nucleation and eliminating supercooling. Higher bubble counts improved freezing, but overly large bubbles reduced the performance. The rheological properties of chitosan solutions were also investigaed, and solutions with higher viscosity formed more bubbles. Experiments investigating precooling rates, microbial concentrations, pH, thiobarbituric-acid-reactive substances, and total volatile basic nitrogen all confirmed that chitosan-based slurry ice had higher performance than flake ice or conventional slurry ice. Chitosan-based slurry ice can be used for precooling in the fish industry to reduce energy consumption, accelerate precooling, reduce microbial growth, and improve shelf life.
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Affiliation(s)
- Roujia Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Fuyuan Ding
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Linhui Hua
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Yunrui Fang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China.
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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