“…3 . Moreover, Mok et al ( 2017 ) and You et al ( 2020 ) explored the extension of supercooling within chicken breast meat and beef by utilizing the combination treatment of pulsed EF and oscillating MF (Fig. 4 ).…”
Section: Emerging Technologies For Extended Supercoolingmentioning
confidence: 99%
“…3 Color differences ( A – D ) and microstructure images ( E – G ) of fresh-cut pineapples preserved at different storage conditions (refrigeration: 4 °C, freezing: − 18 °C, and supercooling: − 7 °C) for 14 days: fresh ( A , E ), refrigeration ( B ), freezing ( C , F ), and supercooling ( D , G ) (Kang et al, 2019 ) Fig. 4 Schematic diagram of experimental set-up for the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF) (You et al, 2020 ) …”
Section: Emerging Technologies For Extended Supercoolingmentioning
confidence: 99%
“…4 Schematic diagram of experimental set-up for the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF) (You et al, 2020 ) …”
Section: Emerging Technologies For Extended Supercoolingmentioning
Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.
“…3 . Moreover, Mok et al ( 2017 ) and You et al ( 2020 ) explored the extension of supercooling within chicken breast meat and beef by utilizing the combination treatment of pulsed EF and oscillating MF (Fig. 4 ).…”
Section: Emerging Technologies For Extended Supercoolingmentioning
confidence: 99%
“…3 Color differences ( A – D ) and microstructure images ( E – G ) of fresh-cut pineapples preserved at different storage conditions (refrigeration: 4 °C, freezing: − 18 °C, and supercooling: − 7 °C) for 14 days: fresh ( A , E ), refrigeration ( B ), freezing ( C , F ), and supercooling ( D , G ) (Kang et al, 2019 ) Fig. 4 Schematic diagram of experimental set-up for the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF) (You et al, 2020 ) …”
Section: Emerging Technologies For Extended Supercoolingmentioning
confidence: 99%
“…4 Schematic diagram of experimental set-up for the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF) (You et al, 2020 ) …”
Section: Emerging Technologies For Extended Supercoolingmentioning
Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.
“…The supercooling method decreases the internal temperature of meat to below its freezing point before ice crystal can form [6][7][8] and, at the same time, slowing or inhibiting microbial growth and chemical and enzymatic activities [6,7]. Thus, the supercooling method is used to for perishable foods prone to quick spoilage, especially fish and meat [3,[6][7][8]. However, the supercooling method must feature strict temperature control because any temperature fluctuations during storage can result in ice crystal formation [6,7,9].…”
Section: Introductionmentioning
confidence: 99%
“…Thus, the supercooling method is used to for perishable foods prone to quick spoilage, especially fish and meat [3,[6][7][8]. However, the supercooling method must feature strict temperature control because any temperature fluctuations during storage can result in ice crystal formation [6,7,9]. Recently, commercial supercooling refrigerators heave been developed for drinks.…”
Competing interestsNo potential conflict of interest relevant to this article was reported.
Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.Not applicable.
BACKGROUND: Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water-slurry ice (SAEW-SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS: SAEW-SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf-life for another 144 h at least, compared with Control group. SAEW-SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB-N), K-value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW-SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW-SI group, which indicated that SAEW-SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW-SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW-SI shows a better effect than SI due to the synergistic effect of fence factors.
CONCLUSION:The results demonstrated that the shelf-life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW-SI treatment during chilled storage.
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