Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Tuell, Jacob R.; Seo, Jin-Kyu; Kim, Yuan H. Brad

doi:10.1016/j.meatsci.2020.108248

Cited by 16 publications

(6 citation statements)

References 27 publications

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“…The thawing rate is calculated according to: 17

Thawing rate = \frac{((), T_{1} - T_{0})}{t}

where T 1 is the final temperature, T 0 is thefreezing temperature and t is thethawing time.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Tian,

Gu,

et al. 2024

J Sci Food Agric

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BACKGROUNDThawing process is an essential step for a frozen marine fish. This study aimed to investigate the effects of graphene magnetic nanoparticles combined radio‐frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing (AT), 4°C cold storage thawing (CT), water thawing (WT), radio‐frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G‐RT), radio frequency thawing combined with graphene oxide nanoparticles (GO‐RT), and radio‐frequency thawing combined with graphene magnetic nanoparticles (GM‐RT). The thawing loss and centrifugal loss, electric conductivity (EC), TVB‐N, thiobarbituric acid reactive substances (TBARs), and colour of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+‐ATPase activity, raman spectroscopy measurements, and fourier transform infrared (FTIR) spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined by using low‐field NMR techniques.RESULTSThe results demonstrated that the RT, G‐RT, GO‐RT, and GM‐RT could significantly shorten the thawing time. Moreover, GO‐RT and GM‐RT efficiently preserved the colour of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO‐RT and GM‐RT were more stable and had a more stable secondary structure, which maintained strong systemic stability while slowing down protein oxidation.CONCLUSIONThe results showed that GO‐RT and GM‐RT can significantly improve the thawing efficiency while effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining good quality of thawed fish meat.This article is protected by copyright. All rights reserved.

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“…The thawing rate is calculated according to: 17

Thawing rate = \frac{((), T_{1} - T_{0})}{t}

where T 1 is the final temperature, T 0 is thefreezing temperature and t is thethawing time.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Tian,

Gu,

et al. 2024

J Sci Food Agric

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“…It was reported that the formation of ice crystals can be affected by several processing parameters, such as the freezing rate and storage temperature (Shi et al., 2018). Thus, controlling the freezing parameters is vital for frozen food quality (Cao et al., 2018; Tuell et al., 2020). Most experiments have shown that the lower the temperature is, the better the preservation effect on food (Cao et al., 2018; Jiang et al., 2020; Shi et al., 2018; Tolstorebrov et al., 2016; Tuell et al., 2020).…”

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

“…Thus, controlling the freezing parameters is vital for frozen food quality (Cao et al., 2018; Tuell et al., 2020). Most experiments have shown that the lower the temperature is, the better the preservation effect on food (Cao et al., 2018; Jiang et al., 2020; Shi et al., 2018; Tolstorebrov et al., 2016; Tuell et al., 2020). After freezing at a fast rate, small and uniform intermolecular ice crystals develop in meat tissues (Figure 2) (Kono et al., 2017; Van der Sman et al., 2013).…”

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can maintain a low‐temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze–thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice‐binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

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“…In addition, disruption of cellular structures by large ice crystals releases oxidizing agents, such as heme and non-heme iron and membrane lipids that accelerate oxidative reactions [64,111]. In this regard, various studies have shown an increase in oxidation during freezing/thawing of meat, and subsequently the development of undesirable flavor, color, and textural changes [64,[112][113][114][115]. In particular, poultry meat is highly susceptible to oxidation than meats from other species, due to its high content of unsaturated fatty acids [116].…”

Section: Flavormentioning

confidence: 99%

Crystallization Behavior and Quality of Frozen Meat

Dang

Bastarrachea

Martini

et al. 2021

Foods

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Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.

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Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Cited by 16 publications

References 27 publications

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Control of ice crystal nucleation and growth during the food freezing process

Crystallization Behavior and Quality of Frozen Meat

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