Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

Xu, Yuqian; Leng, Dongmei; Li, Xin; Wang, Debao; Chai, Xiaoyu; Schroyen, Martine; Zhang, Dequan; Hou, Chengli

doi:10.1016/j.foodchem.2023.138096

Cited by 5 publications

(1 citation statement)

References 39 publications

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“…The presence of non-surimi ingredients is identified as the primary cause of the cooking loss in surimi products, which is a significant indicator of the type of cooking loss that surimi displays [43]. The proteins in surimi are lost during cooking because myofibrillar proteins shrink at high temperatures, which decreases the proteins' capacity to bind with water [44].…”

Section: Cooking Loss Of Surimi Ballsmentioning

confidence: 99%

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Zhang,

Zhong,

Kong

et al. 2024

Foods

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This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of Scomberomorus niphoniu surimi balls to retain water after repeated freeze-thaw (F-T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls’ capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F–T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F–T, laying a theoretical foundation for the industrial application of WPH in surimi products.

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Section: Cooking Loss Of Surimi Ballsmentioning

confidence: 99%

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Zhang,

Zhong,

Kong

et al. 2024

Foods

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Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)

Yuan,

Liu,

Zhu

et al. 2025

Food Chemistry

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A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges

Ma,

Zhang,

et al. 2024

Comp Rev Food Sci Food Safe

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Muscle foods that are highly perishable require effective preservation technologies to maintain their quality and extend their shelf life. Electrostatic field (EF) treatment, superchilling (SC), and their combined technologies have received attention for their effectiveness in improving muscle food quality. However, the lack of a comprehensive understanding of their mechanism and combined effects on muscle foods has limited their application. Therefore, the review began with a discussion of the mechanisms, influencing factors, and equipment development underlying EF treatment and SC of muscle foods. It then reviewed the research progress made to date and highlighted the effects of these technologies on various quality attributes, such as texture, color, and nutritional value. Additionally, the review explored the potential synergistic effects of combining these technologies and discussed how they could complement each other to achieve superior preservation outcomes. The EF significantly improves muscle food quality by inhibiting ice crystal growth, blunting enzyme activity, causing microbial electroporation, and generating ozone. SC technology utilizes low temperatures to form an ice crystal shell, effectively inhibiting the reproduction of microorganisms and passivating the activity of enzymes, thereby extending the shelf life. The combination of the two, through the dual inhibition of bacteria and enzymes and the regulation of ice crystals, can build an excellent preservation system to bring a better preservation effect for muscle foods. Future research should prioritize safety issues, equipment cost, and process optimization while exploring innovative applications. This will provide theoretical and technical support for the progress of muscle food preservation technology.

show abstract

Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

Cited by 5 publications

References 39 publications

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)

A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges

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