1
|
Zhang C, Chen Q, Sun Q, Liu H, Xia X, Kong B. Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
2
|
Dou L, Liu C, Yang Z, Su R, Chen X, Hou Y, Hu G, Yao D, Zhao L, Su L, Jin Y. Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. J Food Sci 2022; 87:2578-2594. [PMID: 35502683 DOI: 10.1111/1750-3841.16138] [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: 12/16/2021] [Revised: 03/03/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor. PRACTICAL APPLICATION: Meat aging is an important strategy to improve the quality of various meat traits (including flavor). The results of this work could be of interest to meat professionals who will be able to apply in actual production by choosing the best aging time based on flavor and meat quality for different muscle parts.
Collapse
Affiliation(s)
- Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| |
Collapse
|
3
|
LI XY, YANG XL, GAI RN, DONG QX, LI L. Study of the dynamic characteristics of the food freezing process using a cryogenic immersion freezing tank. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - Li LI
- Harbin University of Commerce, China
| |
Collapse
|
4
|
Ren W, Yuan G, Lin X, Guo X, Wang Z. Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food Sci Nutr 2021; 9:6653-6661. [PMID: 34925795 PMCID: PMC8645745 DOI: 10.1002/fsn3.2613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 07/09/2021] [Accepted: 09/16/2021] [Indexed: 12/02/2022] Open
Abstract
Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time (p < .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage (p < .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.
Collapse
Affiliation(s)
- Wanyu Ren
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Guoqiang Yuan
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueer Lin
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xiaohui Guo
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zengli Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| |
Collapse
|
5
|
Cheng H, Song S, Kim GD. Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles. Sci Rep 2021; 11:13354. [PMID: 34172812 PMCID: PMC8233445 DOI: 10.1038/s41598-021-92908-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 06/17/2021] [Indexed: 11/09/2022] Open
Abstract
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.
Collapse
Affiliation(s)
- Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea. .,Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea.
| |
Collapse
|
6
|
Ortiz A, González E, García-Torres S, Gaspar P, Tejerina D. Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin? Meat Sci 2021; 179:108531. [PMID: 33962167 DOI: 10.1016/j.meatsci.2021.108531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/07/2021] [Accepted: 04/28/2021] [Indexed: 10/21/2022]
Abstract
The influence of various animal slaughter age and of pre-cure freezing times on the quality traits of dry-cured loins from Iberian × Duroc (IBxD) crossbreed animals was assessed. Three animal batches (n = 15) were selected (IBxD8, IBxD10 and IBxD12) to be slaughtered at the age of 8, 10 and 12 months, respectively. Following slaughter, longissimus thoracis et lumborum muscles were extracted and submitted to curing (T0) or freezing storage during three (T3) or six (T6) months prior to curing. The dry-cured loins from IBxD12 yielded lower intramuscular fat and lightness, a less saturated fatty acid profile and the highest hardness and shear force (P ≤ 0.05). The pre-cure freezing process increased weight loss, saturated fatty acids, lipid oxidation, and most of the textural parameters (P ≤ 0.05). So, both slaughter age and pre-cure freezing should be taken into account in order to obtain quality and productive performance.
Collapse
Affiliation(s)
- Alberto Ortiz
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain.
| | - Elena González
- Animal Production and Food Science Department, Agricultural Resources Research Institute (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - Susana García-Torres
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
| | - Paula Gaspar
- Animal Production and Food Science Department, Agricultural Resources Research Institute (INURA), University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain
| | - David Tejerina
- Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Meat Quality Area, Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Badajoz, Spain
| |
Collapse
|
7
|
Yousaf MS, Khurshid A, Mahmood R, Ikram M. Polarimetric comparison of fresh and frozen skeletal muscle tissues of goat. Photodiagnosis Photodyn Ther 2020; 32:102071. [PMID: 33130029 DOI: 10.1016/j.pdpdt.2020.102071] [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] [Received: 09/25/2020] [Revised: 10/11/2020] [Accepted: 10/19/2020] [Indexed: 10/23/2022]
Abstract
Optical properties can provide rich information about morphology and structure of tissues. Fresh and frozen muscle tissue samples of goat are investigated using imaging polarimetry to understand its structural nature. The outcomes demonstrate that the muscle tissues lose, to some extent, their integrity and organization on freezing. The fresh tissues offer very small circular retardance as compared to frozen samples. However, linear retardance is the main contributor in fresh muscle samples. Ultimately, linear and circular retardance can be used to differentiate fresh and frozen tissues. These investigations illustrate the capabilities of optical polarimetry for the characterization of muscle tissue structures. Specifically, the structure of biological tissue samples can be differentiated using real-time, cost effective and non-invasive optical polarimetry in the field of meat industry and biomedical diagnosis.
Collapse
Affiliation(s)
- Muhammad Sajid Yousaf
- Biophotonics Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan.
| | - Ahmat Khurshid
- Biophotonics Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan; Photomedicine Research Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan
| | - Rashid Mahmood
- Photomedicine Research Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan
| | - Masroor Ikram
- Biophotonics Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan; Photomedicine Research Laboratory, Department of Physics and Applied Mathematics (DPAM), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad, 45650, Pakistan
| |
Collapse
|
8
|
Zheng N, Zhang L, Xin Q, Miao Z, Zhu Z, Li L, Huang Y. Changes in antioxidant enzymes in postmortem muscle and effects on meat quality from three duck breeds during cold storage. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2018-0067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study was conducted to evaluate changes to antioxidant systems in the postmortem muscle of three duck breeds and to analyze their relationship with meat quality. Pekin ducks, Muscovy ducks, and Mulard ducks were euthanized at the age of 70 d. The antioxidant enzyme activities and related gene expressions as well as meat quality in muscle tissues were examined. The breed of the duck had a significant effect on the antioxidant capacity of muscle tissues (P < 0.05), with the exceptions of superoxide dismutase (SOD) activity at 96 h as well as total antioxidant capacity (T-AOC) at 120 h. The SOD, glutathione peroxidase (GPx/GSH-Px), and T-AOC activities from highest to lowest were Muscovy duck > Mulard duck > Pekin duck, whereas the malondialdehyde (MDA) concentration followed the opposite pattern. During cold storage (0–120 h), a decrease in the GPx, SOD, and T-AOC activities was noted, although MDA concentration increased gradually. The GPx1 and Cu/Zn-SOD gene expression levels in Muscovy duck muscle tissues were significantly higher than those in other breeds at both 0 and 24 h. Correlation analysis showed that higher antioxidant enzyme activity in duck muscle tissues was associated with higher water-holding capacity (WHC) and more stable meat color. Higher antioxidant enzyme activity in duck meat similarly resulted in higher pH values, higher WHC, and more stable meat color. These data indicate that antioxidant enzymes may inhibit lipid oxidation and participate in the regulation of meat quality.
Collapse
Affiliation(s)
- Nenzhu Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Linli Zhang
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Qingwu Xin
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Zhongwei Miao
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Zhiming Zhu
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Li Li
- Institute of Animal husbandry and Veterinary Research, Fujian Academy of Agricultural Sciences, Fuzhou 350013, People’s Republic of China
| | - Yifan Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| |
Collapse
|
9
|
Hajji W, Bellagha S, Allaf K. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00297-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
10
|
Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
11
|
Hou Q, Cheng Y, Kang D, Zhang W, Zhou G. Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14257] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qin Hou
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Yu‐ping Cheng
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Da‐cheng Kang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Wan‐gang Zhang
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| | - Guang‐hong Zhou
- Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China
| |
Collapse
|
12
|
Daszkiewicz T, Purwin C, Kubiak D, Fijałkowska M, Kozłowska E, Antoszkiewicz Z. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage. Anim Sci J 2018; 89:1323-1330. [DOI: 10.1111/asj.13037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 03/16/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Tomasz Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Cezary Purwin
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Dorota Kubiak
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Maja Fijałkowska
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Emilia Kozłowska
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| |
Collapse
|
13
|
|
14
|
Zhao J, Zhang T, Liu Y, Wang X, Zhang L, Ku T, Quek SY. Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality. Food Chem 2018; 260:160-165. [PMID: 29699657 DOI: 10.1016/j.foodchem.2018.03.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 02/14/2018] [Accepted: 03/17/2018] [Indexed: 10/17/2022]
Abstract
Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p < 0.05). The DNA yield decreased as frozen storage time increased due to DNA degradation. The half-life (t1/2 = ln2/0.015) was calculated as 46 months. The DNA quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality.
Collapse
Affiliation(s)
- Jing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Ting Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China.
| | - Xingyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Lan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Ting Ku
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 710062 Xi'an, Shaanxi, PR China
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| |
Collapse
|
15
|
Affiliation(s)
- Osato Miyawaki
- Department of Food Science, Ishikawa Prefectural University
| |
Collapse
|
16
|
Fundamental interfacial mechanisms underlying electrofreezing. Adv Colloid Interface Sci 2018; 251:26-43. [PMID: 29289337 DOI: 10.1016/j.cis.2017.12.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 11/19/2017] [Accepted: 12/03/2017] [Indexed: 11/24/2022]
Abstract
This article reviews the fundamental interfacial mechanisms underlying electrofreezing (promotion of ice nucleation via the application of an electric field). Electrofreezing has been an active research topic for many decades, with applications in food preservation, cryopreservation, cryogenics and ice formation. There is substantial literature detailing experimental and simulations-based studies, which aim to understand the complex mechanisms underlying accelerated ice nucleation in the presence of electric fields and electrical charge. This work provides a critical review of all such studies. It is noted that application-focused studies of electrofreezing are excluded from this review; such studies have been previously reviewed in literature. This review focuses only on fundamental studies, which analyze the physical mechanisms underlying electrofreezing. Topics reviewed include experimental studies on electrofreezing (DC and AC electric fields), pyroelectricity-based control of freezing, molecular dynamics simulations of electrofreezing, and thermodynamics-based explanations of electrofreezing. Overall, it is seen that electrofreezing can enable disruptive advancements in the control of liquid-to-solid phase change, and that our current understanding of the underlying mechanisms can be significantly improved through further studies of various interfacial effects coming into play.
Collapse
|
17
|
Banerjee R, Maheswarappa NB. Superchilling of muscle foods: Potential alternative for chilling and freezing. Crit Rev Food Sci Nutr 2017; 59:1256-1263. [PMID: 29206051 DOI: 10.1080/10408398.2017.1401975] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Superchilling is an attractive technique for preservation of muscle foods which freezes part of the water and insulate the food products from temperature fluctuations thereby enhancing the shelf-life during storage, transportation and retailing. Superchilling process synergistically improves the product shelf-life when used in combination with vacuum or modified atmospheric packaging. The shelf-life of muscle foods was reported to be increased by 1.5 to 4.0 times relative to traditional chilling technique. Advantages of superchilling and its ability to maintain the freshness of muscle foods over freezing has been discussed and its potential for Industrial application is highlighted. Present review also unravel the mechanistic bases for ice-crystal formation during superchilling and measures to ameliorate the drip loss. The future challenges especially automation in superchilling process for large scale Industrial application is presented.
Collapse
Affiliation(s)
- Rituparna Banerjee
- a ICAR-National Research Centre on Meat , Chengicherla, Hyderabad , India
| | | |
Collapse
|
18
|
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
19
|
Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
| | | |
Collapse
|
20
|
Zhu S, Ramaswamy HS, Le Bail A. Calorimetry and Pressure-shift Freezing of Different Food Products. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206065615] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Rapid depressurisation can create uniform, small and abundant ice nucleation during pressure-shift freezing (PSF) which can then protect the frozen food structure from cell damage. The amount of depressurisation-formed ice was evaluated using a high-pressure calorimeter for different food products (tylose, potato, salmon, pork and water). Experiments were conducted at an initial pressure of 62, 82, 112, 156, 180 and 196MPa, at temperatures set at −5, −7, −10, −15, −18 and −20°C, respectively (slightly above the phase diagram of water-ice I). Calorimetric thermograms recorded during PSF tests were used for computing the quantity of ice formed based on heat balance. A polynomial relationship was established for each product to compute the depressurisation-formed ice ratio as a function of the initial pressure applied. This model accurately predicted the maximum ice ratio for PSF at a given pressure (0.1 to 210MPa) or the minimum ice ratio for PSF at a given temperature (−22 to 0°C). Moisture content was the major factor affecting the sample-mass based (SMB) ice ratio with higher moisture yielding a higher SMB ice ratio. A general relationship between water-mass based (WMB) ice ratio ( R'ice-water) and initial pressure was found from the pooled data from all tested products: R'ice-water 0.114 P+0.00022 P2 (R2 0.94, n 47) which agreed well with relevant literature values for pure water.
Collapse
Affiliation(s)
- S. Zhu
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada
| | - H. S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada,
| | - A. Le Bail
- GEPEA-ENITIAA (UMR CNRS 6144-SPI), Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France
| |
Collapse
|
21
|
Chen TH, Zhu YP, Wang P, Han MY, Wei R, Xu XL, Zhou GH. The use of the impedance measurements to distinguish between fresh and frozen–thawed chicken breast muscle. Meat Sci 2016; 116:151-7. [DOI: 10.1016/j.meatsci.2016.02.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/26/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
|
22
|
|
23
|
Malinowska-Pańczyk E, Walecka M, Pawłowicz R, Tylingo R, Kołodziejska I. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat. FOOD SCI TECHNOL INT 2013; 20:383-95. [PMID: 23751552 DOI: 10.1177/1082013213488901] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
One of the possibilities of using high-pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be maintained. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal's and cold-adapted fish meat. The data showed that cod and salmon meat proteins were more susceptible to pressure-induced denaturation/aggregation than beef and pork proteins. Glucose and saccharose exerted protective effect on fish meat proteins treated with pressure of 111 MPa(tc) and -10 degrees C but not at 193 MPa(tc) and -20 degrees C. The pressure treatment under the latter conditions increased cook loss of fish meat but not of mammal's meat. However, after cooking the hardness of all kinds of pressurized meat was at the same level as that for unpressurized cooked samples.
Collapse
|
24
|
Kiani H, Zhang Z, Sun DW. Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
25
|
Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Sci 2012; 92:619-26. [DOI: 10.1016/j.meatsci.2012.06.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Revised: 06/07/2012] [Accepted: 06/08/2012] [Indexed: 11/23/2022]
|
26
|
Otero L, Sanz P, Guignon B, Sanz P. Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.11.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
27
|
|
28
|
Jung S, Lee JC, Jung YK, Kim MK, Son HY, Jo CR. Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
29
|
Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.05.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
30
|
Muela E, Sañudo C, Campo M, Medel I, Beltrán J. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Sci 2010; 84:662-9. [DOI: 10.1016/j.meatsci.2009.10.028] [Citation(s) in RCA: 117] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2009] [Revised: 10/05/2009] [Accepted: 10/28/2009] [Indexed: 11/25/2022]
|
31
|
Shim KB, Hong GP, Choi MJ, Min SG. Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.6.736] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
32
|
|
33
|
Wu L, Orikasa T, Tokuyasu K, Shiina T, Tagawa A. Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
34
|
Analytical methods for authentication of fresh vs. thawed meat – A review. Meat Sci 2008; 80:151-8. [DOI: 10.1016/j.meatsci.2007.12.024] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2007] [Revised: 12/22/2007] [Accepted: 12/24/2007] [Indexed: 11/22/2022]
|
35
|
Tironi V, LeBail A, de Lamballerie M. Effects of Pressure-Shift Freezing and Pressure-Assisted Thawing on Sea Bass (Dicentrarchus labrax) Quality. J Food Sci 2007; 72:C381-7. [DOI: 10.1111/j.1750-3841.2007.00472.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
36
|
|
37
|
Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Crit Rev Food Sci Nutr 2007; 47:69-112. [PMID: 17364696 DOI: 10.1080/10408390600626420] [Citation(s) in RCA: 445] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
Collapse
Affiliation(s)
- N K Rastogi
- Department of Food Engineering, Central Food Technological Research Institute. Mysore, 570 020. India.
| | | | | | | | | |
Collapse
|