Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

“…Dough prepared using 5% SGSOS fraction exhibited the greatest relative content of bound water and the lowest relative content of the free-moving water, as shown by the highest peaks areas of T 21 , together with the lowest proportions for peak T 23 , compared to control dough and the samples fortified using the other polysaccharides ( Table 2 ). These behaviours could be conducive to frozen dough processing by inhibiting the growth and recrystallization of ice ( Sun, et al, 2023 ). Adding SGSOS at 5% to doughs could result in mild interaction with the dough network, causing water to be redistributed to maintain its sufficient supply to gluten matrix and starch granules, to form a fully stretched dough structure.…”

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…(Zhu et al ., 2023b) showed that thawing of frozen pork using a low‐frequency alternating magnetic field with an intensity of 4 mT was able to significantly reduce the thawing and dripping loss of the frozen meat (the total loss of the two was only 5.5%) and to maintain a better meat colour. (Sun et al ., 2023) also found that a magnetic field of 60 mT intensity not only shortened the freezing time of South American white shrimp, but also reduced the thawing loss, cooking loss, and centrifugation loss of the meat. These studies have proved that the manetic field technology can maintain better quality characteristics during the freezing and thawing process of meat and meat products, and it may be a good choice to apply the manetic field technology to the freezing and thawing process of meat and meat products.…”

Tandem Mass Tag Proteomics Provides Insights into the Underlying Mechanism of Flesh Quality Degradation of Litopenaeus vannamei during Refrigerated Waterless Transport at 12 °C

“…Color and textural measurements were done according to the methods described by Sun et al with slight variations. 13 The second ventral segment of shrimp muscle samples was selected for color and textural measurement using the CR-20 colorimeter and TA-XT plus texture analyzer, respectively. Indicators of color traits (a*, redness; b*, yellowness; L*, lightness) and textural properties (hardness, springiness, gumminess, and chewiness) were determined.…”

“…Color and textural measurements were done according to the methods described by Sun et al with slight variations . The second ventral segment of shrimp muscle samples was selected for color and textural measurement using the CR-20 colorimeter and TA-XT plus texture analyzer, respectively.…”