Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Park, Dong Hyeon; Lee, SangYoon; Kim, Eun Jeong; Jo, Yeon‐Ji; Choi, Mi‐Jung

doi:10.3390/foods11030380

Cited by 18 publications

(11 citation statements)

References 34 publications

(52 reference statements)

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“…Meanwhile, the supercooling treatment showed 1.68% of the lowest drip loss among the treatments ( p < 0.05). The latter supercooling result was consistent with the literature, where the supercooled fish, pork, or chicken had a much lower drip loss than the chilled treatments [ 1 , 10 ]. Interestingly, these studies compared the physicochemical properties of supercooling treatment with frozen counterparts and indicated that drip loss of frozen samples was higher than supercooling treatment but significantly lower than chilled sample after 2 weeks of storage.…”

Section: Resultssupporting

confidence: 90%

“…The oxidation rate of myoglobin was temperature dependent, and supercooling minimized the oxidation of myoglobin compared to the chilled treatment [ 21 ]. Similar results were also found in mackerel fillets, pork loins and chicken breasts stored under supercooling [ 1 , 10 ]. Meanwhile, superchilling treatment initiated freezing for at least 2 days of storage, and hence, freezing would prevent oxymyoglobin from chemical oxidation [ 22 ], which likely affected the best color stability of superchilling treatment even after 15 days of storage.…”

Section: Resultssupporting

confidence: 81%

“…This method is based on the probability of increasing the extent of supercooling by controlling the cooling rate [ 6 , 9 ]. Studies indicated that supercooling storage could extend the freshness of meat and fish up to 2–3 weeks compared to the 3~5 days of commercially chilled counterparts [ 1 , 10 ]. However, this method showed a limited preservation temperature (−2.5~−3 °C) and selective sample validation, including composition, presence of hard solid-like bone, and chemical state of proteins [ 1 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

Kim

Hong

2022

Foods

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This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), and instrumental color, drip loss, cooking loss, and texture profile analysis (TPA) were determined as quality parameters. All assays were compared with fresh control and normal chilling conditions (4 °C). The mean preservation temperatures of superchilling and supercooling were −3.9 °C and −2.1 °C, respectively. The freshness parameters indicated that both superchilling and supercooling extended the freshness of beef loin for 15 days, while chilled beef could not maintain the standard of freshness conditions. For quality parameters, there was no difference between the control and supercooling treatments, whereas superchilling exhibited higher drip loss and toughness compared to the control (p < 0.05). Therefore, this study demonstrated that supercooling was the best preservation technique to extend the freshness and quality of beef loin, but superchilling was not suitable to guarantee the quality of beef.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

Kim

Hong

2022

Foods

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“…Microbial activity reduces macromolecules such as proteins into smaller molecules such as ammonia, amines, and hydrogen sulfide, causing off-odors [ 45 ]. Furthermore, microbial contamination results in off-flavor, slime formation, and discoloration [ 46 , 47 ]. Thus, low-temperature preservation is vital for controlling microbial growth and activity [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin

Park

Kim²,

Kim

et al. 2022

Foods

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Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.

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“…Park et al (2022) determined that the decrease in CIE b* value with refrigerated storage (3°C) was observed in chicken breast meat packaged air oxygen from 0 to 14 days. In another study, the b* values of chicken thighs meat packaged air oxygen, vacuum, and modified atmosphere (%50 N 2 + %50 O 2 ) fluctuated until 90 days of storage (−18°C).…”

mentioning

confidence: 99%

Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets

Özünlü

Ergezer

2022

Food Processing Preservation

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This study aimed to investigate the applicability of novel colorimetric paper‐based pH‐sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4°C. The color changes of the indicator labels were observed using the mobile phone after storage for days 0, 5, and 10. The result revealed that the indicator labels could be used to determine the freshness of the product as a part of intelligent packaging since the color of all indicators changed, depending on the pH changes of the chicken breast fillets. However, the synthetic and the red cabbage‐based indicator labels are found more sensitive to color changes compared to other selected natural‐based indicators. Moreover, the indicator labels have no toxic effect and are reliable and easy to use for monitoring the shelf life of meat and meat products. Novelty impact statement A novel freshness indicator was developed based on natural (pomegranate, red cabbage, and turnip juice) and synthetic dye (bromocresol green, and methyl red) to detect physicochemical and microbiological changes in the chicken breast fillet for consumers as an alternative to the expiry date. The color of the indicator labels has changed depending on changes in the pH value of the chicken breast fillet packaged under air oxygen. It is considered that the developed indicator labels will contribute to new scientific research about intelligent packaging systems.

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Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Cited by 18 publications

References 34 publications

Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin

Development of novel paper‐based colorimetric indicator labels for monitoring shelf life of chicken breast fillets

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