1
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Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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2
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Jiang J, Zeng J, Gao H, Zhang L, Wang F, Su T, Xiang F, Li G. Effect of low temperature on the aging characteristics of a potato starch gel. Int J Biol Macromol 2020; 150:519-527. [PMID: 32057878 DOI: 10.1016/j.ijbiomac.2020.02.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 02/07/2023]
Abstract
In this work, the freezing curve of a potato starch gel with different concentrations was determined. The water migration, texture, microstructure and gelatinization of a potato starch gel with 8% starch concentration were studied during aging. The results showed that the freezing characteristics of the potato starch gel with different starch concentrations were quite different. NMR results showed that the relaxation time and proportion of water with different existing states (T21, T22 and T23) in the potato starch gel varied significantly under different aging temperatures. Under different aging temperatures, the texture characteristics and the gel strength of the starch gel were significantly different. The water retention of the gel was better under aging temperatures of 3 °C and -3 °C than for other gel samples. SEM and C-cell results showed that under aging temperatures of 3 °C and 0 °C, the formation of a gel network structure was accelerated, and the gel was relatively firm, with small and uniform pores and a larger pore area and number. The rapid viscosity analysis results showed that the peak viscosity, breakdown and setback of the vacuum freeze-dried gel powder changed differently under the aging temperatures.
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Affiliation(s)
- Jikai Jiang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Lin Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Fang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Fengjuan Xiang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Guanglei Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
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3
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Chen YF, Singh J, Midgley J, Archer R. Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105240] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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4
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Cho CH, Lee HG, Jeong S, Yoo S. Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions. J Food Sci 2019; 84:3483-3493. [PMID: 31750943 DOI: 10.1111/1750-3841.14938] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 09/25/2019] [Accepted: 10/14/2019] [Indexed: 12/01/2022]
Abstract
The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m2 ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology, were evaluated. Cooked rice was frozen at -20 and -80 °C using packaging with different OTRs for 14 days. Freezing rates in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) were higher than those in packaging with higher OTRs. The moisture content of cooked rice was the highest in OTR 5,000 packaging under all experimental conditions. Lightness (L* ) and total color difference (ΔE) values were the highest in OTR 20,000 packaging, whereas ΔE values were the lowest in OTR 5,000 packaging. Hardness and cohesiveness of frozen cooked rice gradually increased from OTR 0 to 5,000 but decreased from OTR 5,000 to 20,000. Morphology was distinct in all conditions and at all OTRs. Thus, we confirmed that the OTR of packaging influences the physical characteristics of frozen cooked rice. Therefore, packaging OTR should be considered when seeking to improve the quality of frozen cooked rice. PRACTICAL APPLICATION: Packaging oxygen transmission rate (OTR) influenced quality characteristics of frozen cooked rice under various freezing conditions. Cooked rice frozen in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) showed higher freezing rates, higher moisture content, shorter freezing times, smaller ice crystal formation, homogeneous pore distribution, and lower total color differences (ΔE) than did cooked rice frozen in packaging with higher OTRs (7,000 and 20,000 [mL/m2 ]/day). Packaging OTR influences frozen cooked rice quality characteristics, and should therefore be carefully considered when designing rice products.
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Affiliation(s)
- Chi Heung Cho
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - Hyun-Gyu Lee
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - Suyeon Jeong
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - SeungRan Yoo
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
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5
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Saxena SN, Barnwal P, Balasubramanian S, Yadav DN, Lal G, Singh KK. Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12826] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- S. N. Saxena
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - P. Barnwal
- Dairy Engineering Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - S. Balasubramanian
- Agricultural Process Engineering; ICAR-Central Institute for Agricultural Engineering, Regional Centre; Coimbatore Tamil Nadu India
| | - D. N. Yadav
- Food Grains and Oilseeds Processing Division; ICAR-Central Institute of Post Harvest Engineering and Technology; Ludhiana Punjab India
| | - G. Lal
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - K. K. Singh
- Director, ICAR-Central Institute for Agricultural Engineering; Bhopal Madhya Pradesh India
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6
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Jia R, Katano T, Yoshimoto Y, Gao Y, Watanabe Y, Nakazawa N, Osako K, Okazaki E. Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Mazzini YP, Zandonadi RP. Lipid content in French fries after submission to different pre-frying methods. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1493012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yvana Pereira Mazzini
- Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia, DF, Brazil
| | - Renata Puppin Zandonadi
- Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia, DF, Brazil
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8
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Li QQ, Wang YS, Chen HH, Li M, Xia F. Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage. STARCH-STARKE 2017. [DOI: 10.1002/star.201600317] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qian-Qian Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Yu-Sheng Wang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Hai-Hua Chen
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Man Li
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
| | - Fei Xia
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao City Shandong Province P.R. China
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9
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JUNG KJ, LEE H, LEE SH, KIM JC. Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.07816] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Harnkarnsujarit N, Kawai K, Suzuki T. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Kwak HS, Kim M, Jeong Y. Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12138] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Misook Kim
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Yoonhwa Jeong
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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12
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Katekhong W, Charoenrein S. Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12544] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wattinee Katekhong
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Sanguansri Charoenrein
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
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13
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Hong GP, Chun JY, Jo YJ, Choi MJ. Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin. Korean J Food Sci Anim Resour 2014; 34:115-21. [PMID: 26760753 PMCID: PMC4597821 DOI: 10.5851/kosfa.2014.34.1.115] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2013] [Revised: 01/09/2014] [Accepted: 01/29/2014] [Indexed: 11/28/2022] Open
Abstract
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at 4℃), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from 4℃ to 16℃, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either 4℃ (low temperature control) or 17℃ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the 17℃ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.
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Affiliation(s)
- Geun-Pyo Hong
- Department of Bio-Industrial Technologies, Konkuk University, Seoul 143-701, Korea
| | - Ji-Yeon Chun
- Department of Bio-Industrial Technologies, Konkuk University, Seoul 143-701, Korea
| | - Yeon-Ji Jo
- Department of Bio-Industrial Technologies, Konkuk University, Seoul 143-701, Korea
| | - Mi-Jung Choi
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
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Balasubramanian S, Gupta MK, Singh KK. Cryogenics and its application with reference to spice grinding: a review. Crit Rev Food Sci Nutr 2012; 52:781-94. [PMID: 22698269 DOI: 10.1080/10408398.2010.509552] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Cryogenics is the study of very low temperature and its application on different materials including biological products. Cryogenics has numerous applications in space science, electronics, automobiles, the manufacturing industry, sports and musical instruments, biological science and agriculture, etc. Cryogenic freezing finds pivotal application in food, that is, spices and condiments. Although there is a wide range of cryogens to produce the desired low temperature, generally liquid nitrogen (LN₂) is used in food grinding. The application of low temperature shows a promising pathway to produce higher quality end product with higher flavor and volatile oil retention. Cryogenic grinders generally consist of precoolers and grinder with the cryogen distribution system. In such grinding systems, cryogens subject the raw material up to or lower than glass transition temperature before it is ground, thus eliminating much of the material and quality hassles of traditional grinding. At present, the capital investment including cryogen and handling costs escalate the final cost of the product. Thus, for large-scale production, a proper design to optimize and make it feasible is the need of the hour and understanding the behavior of different food materials at these low temperature conditions. This article reviews the scenario and application of cryogenics in different sectors, especially to spice grinding.
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Affiliation(s)
- S Balasubramanian
- Central Institute of Post Harvest Engineering and Technology, P.O. P.A.U. Campus, Ludhiana, Punjab, India.
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15
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YU SHIFENG, MA YING, ZHENG XIQUN. EFFECTS OF LOW- AND ULTRALOW-TEMPERATURE FREEZING ON RETROGRADATION AND TEXTURAL PROPERTIES OF RICE STARCH GEL DURING STORAGE. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00325.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Olivera DF, Salvadori VO. Instrumental and sensory evaluation of cooked pasta during frozen storage. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02638.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0526-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Charoenrein S, Preechathammawong N. Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.04.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Yu S, Ma Y, Sun DW. Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.03.004] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Kindt M, Mazzaracchio P, Barbiroli G. Quality factors and grades for the classification and standardisation of complex ready pasta meals. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01693.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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