Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Rinwi, Tsekwi Gracious; Sun, Da-Wen; Ma, Ji; Wang, Qi-Jun

doi:10.1016/j.lwt.2024.116608

LWT

2024

DOI: 10.1016/j.lwt.2024.116608

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Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Tsekwi Gracious Rinwi,

Da-Wen Sun,

Ji Ma

et al.

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2024

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Cited by 1 publication

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Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

Maida,

Consiglio,

Bilbao-Sainz

et al. 2024

Preprint

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Efficient means of reducing food waste are critically needed to meet the demands of a growing global population, while mounting consumer interest in minimally-processed food products has simultaneously driven renewed interest in non-chemical preservation modalities. Here, we investigate the potential of low-pressure isochoric freezing (LPIF) at -1.5C / 15 MPa to simultaneously inhibit microbial growth and preserve fresh-like physiochemical and bioactive properties during storage. Using raw cow's milk as a model product, we demonstrate synergistic effects of mild low temperature and mild enhanced pressure that significantly improve preservation for storage periods up to 5 weeks. Given the passive nature of the technique and the compatibility of the employed pressures with standard industrial compressed gas containers, these results suggest a route towards a scalable new cold storage modality.

show abstract

Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

Maida,

Consiglio,

Bilbao-Sainz

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

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Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Cited by 1 publication

References 74 publications

Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

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