Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Park, Dong Hyeon; Lee, SangYoon; Byeon, Yeong Mi; Kim, Eun Jeong; Choi, Mi‐Jung

doi:10.1016/j.fbio.2022.101950

Cited by 13 publications

(5 citation statements)

References 40 publications

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“…As the lower temperature limit was below −3.5 °C and the cooling time interval was shorter, many samples were frozen. According to Kim [ 7 ] and Park et al [ 3 ], meat and fish samples stored in a supercooling condition with a stepwise cooling algorithm were stably preserved for two weeks. Considering these results, it can be assumed that slow stepwise cooling is important for maintaining the supercooled condition of pork loins.…”

Section: Resultsmentioning

confidence: 99%

“…Although the samples did not freeze during the cooling process, they froze after reaching the lower-temperature limit of the treatment. The ice nucleation temperature was approximately −3.6 • C. This result demonstrates that stepwise cooling effectively prevents phase transitions during freezing [3,7,16]. Particularly, the longer the time taken to attain the lower-temperature limit of a treatment, the more stable the decrease in food temperature [7].…”

Section: Cooling Rate Control Using a Stepwise Cooling Algorithmmentioning

confidence: 99%

“…Freezing extends the shelf life of food by more than one year. However, ice crystal formation in frozen foods [ 2 ] and ice recrystallization over long storage periods cause quality degradation resulting in drip loss after thawing [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Supercooling lowers the temperature of food below its freezing point, without water-to-ice transition [ 4 ]. This novel technique has the potential to extend the shelf life of food without destroying tissue quality by preventing ice crystal formation [ 3 ]. However, the supercooled state is metastable, and the unstable arrangement of water molecules can lead to ice nucleation at any time if an external force such as vibration is applied [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…These studies concentrated on maximizing the degree of supercooling but not on keeping the supercooled condition stable during the storage period. Recently, supercooling preservation experiments using a stepwise cooling algorithm were conducted [ 3 , 7 ]. This method applies regular temperature-decrease cycles to prevent food from freezing.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Cooling Rate Control Using a Stepwise Cooling Algorithmmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Park

Kim²,

Kim

et al. 2022

Foods

Self Cite

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Effect of different freezing conditions on ice crystal formation behavior and ice‐growth inhibition by cryoprotectants

Huo,

Yang,

Xie

et al. 2024

J Sci Food Agric

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BACKGROUNDThe formation of ice crystals will have adverse effects on aquatic products, and the key to ensure the long‐term preservation and better quality preservations of the product is to evaluate the intercellular ice crystal formation to find suitable refrigeration conditions and cryoprotectants.RESULTSThe ice crystal formation was successfully captured by using an inverted microscope cryomicroscopic system equipped with a low‐temperature stage, the ice crystals formed under different freezing methods between tuna muscle cells were observed directly, the deformation degree of muscle tissue pores during crystallization was evaluated, and the effect of freeze–thaw times on tuna samples was analyzed. The effects of the use of cryoprotectant such as cellobiose and carboxylated cellulose nanofibers on ice‐growth inhibition were investigated, and the reliability of the ice crystal observation results was further verified by the determination of physical properties. The results showed that carboxylated cellulose nanofibers had the best ice‐growth inhibition effect, they prevented about 50% cell deformation compared with the control group, and also reduced the minimum size of ice crystal formation. In addition, the addition of cellobiose and sodium tripolyphosphate gave the ice crystals a more uniform size and roundness.CONCLUSIONThe experiment proposed a stable and clear observation method for the process of intercellular ice crystal formation, and the accuracy of the observation method was further verified by some physical indicators. This may help in the selection of suitable measurement methods to directly observe ice crystal formation behavior and screen cryoprotectants. © 2024 Society of Chemical Industry.

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Effects of tank color on body color change, astaxanthin content, and antioxidant capacity of the giant river prawn (Macrobrachium rosenbergii)

Liu,

Luo,

Chen

et al. 2024

Aquacult Int

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Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Cited by 13 publications

References 40 publications

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

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

Effect of different freezing conditions on ice crystal formation behavior and ice‐growth inhibition by cryoprotectants

Effects of tank color on body color change, astaxanthin content, and antioxidant capacity of the giant river prawn (Macrobrachium rosenbergii)

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