Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets

Park, Dong Hyeon; Lee, Sang Yoon; Lee, Jiseon; Kim, Eun Jeong; Jo, Yeon‐Ji; Kim, Honggyun; Choi, Mi‐Jung; Hong, Geun-Pyo

doi:10.1016/j.lwt.2021.112389

Cited by 25 publications

(24 citation statements)

References 24 publications

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“…TVB-N, TMA (Trimethylamine) and K value are often used to indicate the spoilage ability ( Park et al, 2021 , Peleg, 2016 ). Research showed that there was a correlation between adhesion and biofilm formation ( Garrett et al, 2008 ; Muhammad et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Zhang

Wei

Jin

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Zhang

Wei

Jin

et al. 2022

Current Research in Food Science

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“…These nitrogen-containing substances are produced by the proteolytic activities of microorganisms (Lee, 2020). Therefore, preserving sh at low temperatures is important for decreasing the amount of TVBN by prohibiting the reactions of microorganisms related to TVBN compound production (Park et al, 2021b). In this experiment, olive ounder had more protein content than salmon, which caused more protein degradation and led to a higher TVBN value.…”

Section: Tvbnmentioning

confidence: 91%

“…Superchilling and supercooling are subzero preservation techniques that are used for foods. The superchilling process lowers the freezing point of food by 1-2°C, which results in the freezing of approximately 30-50% of water in food (Park et al, 2021b). However, this storage method has disadvantages, such as quality loss owing to ice crystals (Duun & Rustad, 2007).…”

Section: Introductionmentioning

confidence: 99%

Supercooling with stepwise algorithm preserves the freshness of salmon and olive flounder during extended storage

Park

Lee

Byeon

et al. 2022

Preprint

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Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life. However, it is difficult to maintain the supercooled state of food as it is thermodynamically metastable. A slow cooling rate and minimal fluctuation are essential for achieving stable supercooling storage. Therefore, a stepwise algorithm was adopted for supercooling storage in this study. Salmon and olive flounder were stored at 3°C (refrigeration), -18°C (freezing), and − 2°C (supercooling) for 12 days. Samples were maintained in a supercooled state and unfrozen during the storage period. Samples stored after the supercooling treatment were superior with respect to drip loss and water holding capacity (WHC) compared to frozen samples, regardless of the type of sample. WHC and total volatile basic nitrogen values of olive flounder was higher than those in salmon owing to the higher water and protein content in olive flounder than in salmon. Moreover, the supercooled samples inhibited the increase in trimethylamine and volatile basic nitrogen levels. Microbial growth was slow. Thus, a stepwise algorithm for stable supercooled storage was achieved, which effectively preserved fish quality better than freezing and refrigeration storage.

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“…The set temperature was reduced by 0.5°C or 1.0°C per day and the fish slices were unfrozen in the range of −8.0°C to −3.5°C depending on the fish types and conditions, delaying the loss of texture. Furthermore, Kim et al (2021) and Park et al (2021b) reported that mackerel and hair tail preserved in supercooled storage using a stepwise algorithm maintained a 100% supercooled state. That research exploited stepwise algorithms that reduced temperature from −1.0°C to −2.0°C by 0.5°C every 18 h and repeated this cycle, considering the freezing point of fish.…”

Section: Introductionmentioning

confidence: 99%

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

Lee¹,

Park²,

Kim³

et al. 2022

Food Sci Anim Resour

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Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3°C, −18°C, and −3°C (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

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Stepwise cooling mediated feasible supercooling preservation to extend freshness of mackerel fillets

Cited by 25 publications

References 24 publications

Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Supercooling with stepwise algorithm preserves the freshness of salmon and olive flounder during extended storage

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

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