1
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Okuda K, Kaori K, Kawauchi A, Miyu I, Yomogida K. An oscillating magnetic field suppresses ice-crystal growth during rapid freezing of muscle tissue of mice. J Biochem 2024; 175:245-252. [PMID: 37948636 DOI: 10.1093/jb/mvad087] [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: 04/17/2023] [Accepted: 11/02/2023] [Indexed: 11/12/2023] Open
Abstract
Regenerative medicine would benefit from a safe and efficient cryopreservation method to prevent the structural disruption caused by ice-crystal formation in cells and tissue. Various attempts have been made to overcome this problem, one of which is the use of an oscillating magnetic field (OMF). However, the underlying mechanism is unclear. In this study, to evaluate the effect of an OMF on ice-crystal formation in the leg muscles of mice, we used to use the frozen-section method with a slower freezing rate than is, usual which resulted in ice crystals forming in the tissue. We assessed the mean size and number per unit area of intracellular ice holes in sections of muscle tissue, with and without OMF. Ice-crystal growth was reduced in frozen tissue subjected to OMF. Furthermore, we evaluated the structure and function of proteins in frozen tissue subjected to OMF by immunostaining using an anti-dystrophin antibody and by enzymatic histochemistry for NADH-TR and myosin ATPase. The results imply that the ability of OMF to suppress ice-crystal growth might be related to their stabilization of bound water in biomolecules during freezing.
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Affiliation(s)
- Kana Okuda
- Department of Innovative Food Science, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
- Abi Inc., Ohtakanomori-higashi 1-12-1 270-0138, Nagareyama, Japan
| | - Kunitani Kaori
- Department of Innovative Food Science, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
| | - Aiko Kawauchi
- Department of Innovative Food Science, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
- Abi Inc., Ohtakanomori-higashi 1-12-1 270-0138, Nagareyama, Japan
| | - Ishii Miyu
- Department of Innovative Food Science, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
- Abi Inc., Ohtakanomori-higashi 1-12-1 270-0138, Nagareyama, Japan
| | - Kentaro Yomogida
- Department of Innovative Food Science, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
- Institute for Bioscience, Mukogawa Women's University, Ikebiraki-cho 6-46, 663-8558 Nishinomiya, Japan
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2
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Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [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: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
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3
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Yun X, Deng Y, Wang Y, Lu Y, Dong T. Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze-Thawed Mongolian Cheese. Foods 2023; 12:foods12081567. [PMID: 37107362 PMCID: PMC10137472 DOI: 10.3390/foods12081567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze-thaw process and maintain shelf life, Mongolian cheese was frozen at -10, -20, and -30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted frozen treatment could reduce ice crystal size and protect the protein matrix structure of cheese. Frozen-thawed cheese retained 96.5% of its hardness and showed no significant difference from the fresh one in elasticity, cohesion, and chewiness. Frozen cheese showed similar but slower ripening behavior during storage, suggesting a potential application of the LFE field in the frozen storage of high-protein foods.
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Affiliation(s)
- Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yawen Deng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yangyang Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yueyuan Lu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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4
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Zhang C, Li Y, Xia X, Sun Q, Sun F, Kong B. Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage. Food Chem 2023; 398:133874. [DOI: 10.1016/j.foodchem.2022.133874] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/12/2022] [Accepted: 08/05/2022] [Indexed: 11/27/2022]
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5
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Effects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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6
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Kaur M, Kumar M, Sethi VP. Maintaining the freeze thawing characteristics of tomato through development and evaluation of magnetic field assisted freezing system. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maninder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University
| | - Mahesh Kumar
- Department of Processing and Food Engineering Punjab Agricultural University
| | - V. P. Sethi
- Department of Mechanical Engineering Punjab Agricultural University
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7
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Panayampadan AS, Shafiq Alam M, Aslam R, Kumar Gupta S, Kaur Sidhu G. Effects of alternating magnetic field on freezing of minimally processed guava. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02825-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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10
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Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022; 21:1979-2001. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [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: 10/15/2021] [Revised: 12/19/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, P. R. China
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11
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WANG Y, XU T, TAN G, CHEN H, LI T, DU D. Effects of low-intensity DC magnetic field on the freezing process of aqueous solution and beef. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.72221] [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)
- Yiran WANG
- Qingdao University of Science and Technology, China
| | - Teng XU
- Qingdao University of Science and Technology, China
| | - Gengbin TAN
- Qingdao University of Science and Technology, China
| | - Hailong CHEN
- Qingdao University of Science and Technology, China
| | - Tao LI
- Qingdao University of Science and Technology, China
| | - Dongxing DU
- Qingdao University of Science and Technology, China
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12
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13
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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14
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Tang J, Zhang H, Tian C, Shao S. Effects of different magnetic fields on the freezing parameters of cherry. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109949] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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15
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Kang T, You Y, Jun S. Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications. Food Sci Biotechnol 2020; 29:303-321. [PMID: 32257514 PMCID: PMC7105587 DOI: 10.1007/s10068-020-00750-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/27/2020] [Accepted: 03/10/2020] [Indexed: 12/27/2022] Open
Abstract
Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.
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Affiliation(s)
- Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii 96822 USA
| | - Youngsang You
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii 96822 USA
| | - Soojin Jun
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii 96822 USA
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16
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Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Kaur M, Kumar M. An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1683746] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Maninder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Mahesh Kumar
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
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18
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Park SY, Kim HY, Choe J. Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging. Food Sci Anim Resour 2019; 39:668-676. [PMID: 31508596 PMCID: PMC6728823 DOI: 10.5851/kosfa.2019.e59] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 08/01/2019] [Accepted: 08/01/2019] [Indexed: 11/06/2022] Open
Abstract
This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
| | - Juhui Choe
- Department of Animal Resources Science and Resource Science Institute, Kongju National UniversityYesan 32439, Korea
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19
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The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.). J FOOD QUALITY 2018. [DOI: 10.1155/2018/4691542] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the quality of meat (Longissimus thoracis et lumborum) from 10 female roe deer (Capreolus capreolus L.), which was vacuum-packaged, frozen-stored (−26°C) for 6, 10, and 12 months, and compared with fresh, nonfrozen meat. Roe deer (aged 3 to 5 years) were hunter-harvested in north-eastern Poland in December and January during the same hunting season. Frozen storage did not affect the proximate chemical composition of meat (except for ash content). An analysis of the physicochemical properties of meat revealed that frozen-stored meat was characterized by a darker color, a higher hue angle, lower ability to bind its own and added water, and lower cooking loss compared with nonfrozen meat. The values noted for meat samples that were stored in the freezer for 12 months (increase in pH, considerable decrease in water-holding capacity, and first symptoms of flavor deterioration) indicate that frozen roe deer meat should be stored for no more than 10 to 12 months to maintain its high quality.
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20
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An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food. CRYSTALS 2017. [DOI: 10.3390/cryst7100299] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1983-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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23
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Otero L, Pérez-Mateos M, Rodríguez AC, Sanz PD. Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.018] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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25
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Otero L, Rodríguez AC, Pérez-Mateos M, Sanz PD. Effects of Magnetic Fields on Freezing: Application to Biological Products. Compr Rev Food Sci Food Saf 2016; 15:646-667. [DOI: 10.1111/1541-4337.12202] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/03/2016] [Accepted: 02/04/2016] [Indexed: 01/11/2023]
Affiliation(s)
- Laura Otero
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Antonio C. Rodríguez
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Miriam Pérez-Mateos
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
| | - Pedro D. Sanz
- Inst. of Food Science, Technology; and Nutrition (ICTAN-CSIC); c/ José Antonio Novais; 10, 28040 Madrid Spain
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