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Yang H, Chen Z, Wang H, Jin D, Wang X, Wang F, Cen X, Liu J, Shen Q. Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins. Curr Res Food Sci 2023; 8:100651. [PMID: 38283162 PMCID: PMC10818194 DOI: 10.1016/j.crfs.2023.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 01/30/2024] Open
Abstract
Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (p < 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (p < 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (p < 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (p > 0.05) after freeze-drying.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Zhizhao Chen
- College of Standardization, China Jiliang University, Hangzhou, 310018, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Danping Jin
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Xiaoqi Wang
- Tufts University Friedman School of Nutrition Science and Policy, Boston, MA, 02111, USA
| | - Fan Wang
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Xuejiang Cen
- Zhejiang Provincial People's Hospital (Affiliated People's Hospital, Hangzhou Medical College), Hangzhou, Zhejiang, 310014, China
| | - Jinsong Liu
- Zhejiang Huijia Biotechnology Co. Ltd., Anji, Zhejiang, 313307, PR China
| | - Qing Shen
- Department of Clinical Laboratory, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, 324000, China
- Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China
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2
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Luo Y, Bi Y, Du R, Yuan H, Hou Y, Luo R. The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage. Food Res Int 2023; 173:113346. [PMID: 37803651 DOI: 10.1016/j.foodres.2023.113346] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
The aim of present study was to investigate the influence of conventional freezing (CF, -18 °C), low-temperaturefreezing (LF, -40 °C), and ultra-low-temperature freezing (ULF, -80 °C) on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton (HGM) during frozen storage (0, 30, 60, 90, 120, 150 and 180 days). The TPC, TVB-N, and TBARS values increased significantly with prolonged storage, while the moisture content decreased (P < 0.05). Additionally, the concentrations of aldehydes, alcohols, ketones, acids, and alkenes decreased significantly as the storage duration increased. However, the concentrations of esters and heterocyclics increased (P < 0.05). Notably, at 30-180 days of storage, the TBARS and TVB-N values in ULF samples were significantly lower than those in CF and LF samples, while the moisture content was significantly higher (P < 0.05). Low field-nuclear magnetic resonance (LF-NMR) analysis showed that ULF decreased water migration and maintained the original texture characteristics of HGM during frozen storage. The ULF and LF groups had significantly higher levels of volatiles than the CF group (P < 0.05). The findings show that ULF, with its relatively rapid freezing rates, can still maintain the high quality of HGM after 180 days of frozen storage, contributing to quality control.
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Affiliation(s)
- Yulong Luo
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China
| | - Yongzhao Bi
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China
| | - Rui Du
- Yinchuan Agricultural Product Quality Testing Center, Yinchuan Agriculture and Rural Bureau, Yinchuan 750021, PR China
| | - Hong Yuan
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China
| | - Yanru Hou
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China
| | - Ruiming Luo
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China.
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3
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Zhi F, Zhou W, Chen J, Meng Y, Hou X, Qu J, Zhao Y, Hu Q. Adsorption properties of active biochar: Overlooked role of the structure of biomass. Bioresour Technol 2023; 387:129695. [PMID: 37598803 DOI: 10.1016/j.biortech.2023.129695] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/13/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Vascular plants account for more than 80% of all biomass on earth and are potential precursors of biochar. However, the changes of vascular bundle have received less attention during the preparation of biochar. In this study, loofah sponge (LS), tangerine pith (TP), and rhodiola rosea (RR), were selected to show the role of vascular bundle in biochar through the pretreatment of vascular bundle. The results showed that the active biochar prepared with vascular bundle protection had high adsorption capacity for methylene blue (LS: 953.53 mg/g, TP: 714.77 mg/g, RR: 583.49 mg/g). The Brunauer-Emmett-Teller method was used to measure the specific surface area (SSA) of active biochar. The SSA of LS active biochar prepared by vascular bundle protection was 2262.67 m2/g, and has high adsorption properties under different conditions. In conclusion, the protection of vascular bundle during biochar preparation is important to improve the utilization of biological resources and environmental adsorption.
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Affiliation(s)
- Fangke Zhi
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Wenjing Zhou
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Jingru Chen
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Yumeng Meng
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Xiaohong Hou
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Jianhua Qu
- School of Resources and Environment, Northeast Agricultural University, Harbin 150030, PR China
| | - Yudan Zhao
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110006, PR China
| | - Qi Hu
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University, Shenyang 110006, PR China.
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4
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Wang W, Lin R, Zhang S, Pan Y, Yu J, Liu X. Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02962-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
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Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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6
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Bi YZ, Luo YL, Luo RM, Ji C, Gao S, Bai S, Wang YR, Dong FJ, Hu XL, Guo JJ. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Front Nutr 2022; 9:959824. [PMID: 35958244 PMCID: PMC9361012 DOI: 10.3389/fnut.2022.959824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022] Open
Abstract
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
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Affiliation(s)
- Yong-Zhao Bi
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yu-Long Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Rui-Ming Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Chen Ji
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Gao
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Bai
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Yong-Rui Wang
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Fu-Jia Dong
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xiao-Lei Hu
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jia-Jun Guo
- School of Food & Wine, Ningxia University, Yinchuan, China
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7
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Cao J, Feng A, He Y, Wang J, Liu Z, Xia G, Lin X, Shen X, Zhou D, Li C. The effect and mechanism of four drying methods on the quality of tilapia fillet products. Food Frontiers 2022. [DOI: 10.1002/fft2.124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Jiamei Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Zhongyuan Liu
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Guanghua Xia
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Xiangdong Lin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China
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8
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LI Y, CHEN S, TANG B, WU L, LAI P. Eutectic point and freeze-drying curve of Tremella fuciformis containing sucrose. Food Sci Technol 2022. [DOI: 10.1590/fst.98521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yibin LI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China
| | - Shouhui CHEN
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Baosha TANG
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Li WU
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Pufu LAI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
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9
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Affiliation(s)
- Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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10
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Xia J, Guo Z, Fang S, Gu J, Liang X. Effect of Drying Methods on Volatile Compounds of Burdock ( Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics. Foods 2021; 10:868. [PMID: 33921154 DOI: 10.3390/foods10040868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 12/16/2022] Open
Abstract
Burdock (Arctium lappa L.) is one of the nutritional foods widely planted in many countries. Dried burdock root (BR) is available as a herbal tincture and tea in many Asian countries with good flavor and taste. In this study, the volatile components in dried BR were identified and the effects of different drying methods on the volatile components were investigated by HS-GC-MS method. A total of 49 compounds were identified. Different drying methods including hot-air drying (HD, at 50, 60, 70, and 80 °C), vacuum drying (VD, at 50, 60, 70, and 80 °C), sunlight drying (SD), natural drying (ND), and vacuum freeze drying (VFD) were evaluated by HS-GC-MS-based metabolomics method. Results showed that different drying methods produced different effects on the volatile compounds. It was observed that 2,3-pentanedione, 1-(1H-pyrrol-2-yl)-ethanone, furfural, and heptanal were detected at higher concentrations in HD 80 and VD 70. The traditional HD and SD methods produced more flavor substances than VFD. The BR treated by the VFD method could maintain the shape of the fresh BR pieces while HD50 and VD80 methods could maintain the color of fresh BR pieces. These findings could help better understand the flavor of the corresponding processed BR and provide a guide for the drying and processing of BR tea.
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Abstract
Freeze-drying technology is an interdisciplinary and complex technology, combined with freezing and vacuum drying, It has become an important technology for heat-sensitive drugs and food preservation. Freeze-dried foods are classified into meat, vegetables, fruits, fungus, and micro-powders, etc. In this paper, the definition, principle, steps, advantages and disadvantages of freeze-drying are summarized, and the research progress of freeze-drying in food industry in recent years is reviewed, including the technological parameters and influencing factors.
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Affiliation(s)
- Yang Liu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhengyu Zhang
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
| | - Liandong Hu
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
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Jo HG, Kim MJ, Moon BY, Sin YS, Lee KS, Cheong SH. Physicochemical, nutritional, and quality parameters of salted semidried mullet ( Chelon haematocheilus) prepared with different processing methods. Food Sci Nutr 2019; 7:4045-4062. [PMID: 31890185 PMCID: PMC6924332 DOI: 10.1002/fsn3.1270] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 11/14/2022] Open
Abstract
The mullet (Chelon haematocheilus) is a cosmopolitan coastal species. It is often consumed as a sliced raw fish in Korea and as a dried and salted fish roe in several countries, including the southeastern United States and Japan. In this study, to optimize traditional processing of salted semidried mullet (SSDM) for the development of high-quality products, nine different types of traditional process were applied, and quality changes including physicochemical, nutritional, and sanitary properties were observed. The approximate composition of SSDM was as follows: moisture, 66.1% to 71.8%; ash, 1.65% to 3.75%; crude protein, 16.12% to 18.09%; and crude lipid, 1.11% to 2.07%. The salinity, water activity (Aw), color parameters, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA), and the total volatile basic nitrogen (TVB-N) contents in fresh mullet (FM) and different SSDM groups were affected by different processing techniques including salt concentration and drying methods. In particular, the salinity was significantly increased, whereas the Aw was significantly decreased in all SSDM groups compared to those of FM group. In both FM and SSDM groups, the AV, POV, and TBA values gradually increased with prolonged storage and crude fat content; however, they were not affected by salinity. The amino and fatty acid content also varied depending on the processing method; however, the composition and protein patterns were similar among the groups. The total aerobic bacterial numbers of all SSDM groups were also influenced by different processing methods. The microbial numbers in the mullet after salted semidried treatment were markedly lower than in the FM group during refrigerated storage for 14 days. Therefore, salted semidried treatment for mullet show extended shelf life and improved microbiological safety and biochemical parameters during refrigerated storage.
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Affiliation(s)
- Hee Geun Jo
- Department of Marine Bio Food ScienceCollege of Fisheries and Ocean ScienceChonnam National UniversityYeosuKorea
| | - Min Ji Kim
- Department of Marine Bio Food ScienceCollege of Fisheries and Ocean ScienceChonnam National UniversityYeosuKorea
| | - Bo Yeong Moon
- Department of Marine Bio Food ScienceCollege of Fisheries and Ocean ScienceChonnam National UniversityYeosuKorea
| | - Yong Sik Sin
- Department of Environmental Engineering & BiotechnologyMokpo National Maritime UniversityMokpoKorea
| | - Kyoung Seon Lee
- Department of Environmental Engineering & BiotechnologyMokpo National Maritime UniversityMokpoKorea
| | - Sun Hee Cheong
- Department of Marine Bio Food ScienceCollege of Fisheries and Ocean ScienceChonnam National UniversityYeosuKorea
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13
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Giaretta E, Mordenti A, Palmonari A, Brogna N, Canestrari G, Belloni P, Cavallini D, Mammi L, Cabbri R, Formigoni A. NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: A comparison. J Food Compost Anal 2019; 83:103257. [DOI: 10.1016/j.jfca.2019.103257] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Aksoy A, Karasu S, Akcicek A, Kayacan S. Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods 2019; 8:E216. [PMID: 31216705 DOI: 10.3390/foods8060216] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/06/2019] [Accepted: 06/07/2019] [Indexed: 11/20/2022] Open
Abstract
This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.
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