Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

Fan, Hailong; Fan, Daming; Huang, Jianlian; Zhao, Jianxin; Yan, Biao; Ma, Shenyan; Zhou, Wenguo; Zhang, Hao

doi:10.1016/j.ifset.2020.102368

Cited by 36 publications

(28 citation statements)

References 41 publications

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“…Although there is little research on this MAIH, it has great potential for developing short-time in-package sterilization and pasteurization processes in the food industry. Recently, Fan et al [ 23 ] reported that higher cooking uniformity and lower average overheating degree for crayfish tail heated by microwave (MW) were observed, as compared to boiling water heating (BW), but the central overheating degree of crayfish tail heated by MW was higher than by BW, and the overheating might be considered as a more important cause of the texture deterioration of crayfish tails heated by MW than by BW. Therefore, further studies on the MAIH are required to elucidate system validation and shelf-life of food using MAIH.…”

Section: Resultsmentioning

confidence: 99%

Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Lee

Lin

Tung³

et al. 2021

Foods

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The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.

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Section: Resultsmentioning

confidence: 99%

Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Lee

Lin

Tung³

et al. 2021

Foods

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“…Then the different homogenates were weighed (5.0 ± 0.5 g) and dehydrated to a constant weight at 105 • C, respectively. All measurements were performed in triplicate, and the Equation (1) was used to calculate MC (%) (Fan et al, 2020;Tanaka et al, 1999):…”

Section: And Dielectric Properties Measurementsmentioning

confidence: 99%

Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field

Fan

Huang

Zhao

et al. 2021

Journal of Food Science

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To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling.Practical Application: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.

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“…Microwave heating is an efficient dielectric heating technique that has attracted much interest from both research and industry due to the high heating rate and rapid processing time [14,32,62]. The electromagnetic waves produced inside the microwave oven cause water molecules in the food to vibrate, producing heat [14,19].…”

Section: Of 38mentioning

confidence: 99%

“…Evaluation and understanding of quality changes induced in fish and other seafoods during the application of thermal treatments are necessary in order to better monitor and optimize the heating process [32,153,154]. In addition to the reference and official methods used for evaluating heat treatments (discussed in Section 3.1 of this review), many studies have investigated the potential of several spectroscopic techniques, such as Raman, infrared-based techniques, fluorescence, and NMR.…”

Section: Thermal Treatmentsmentioning

confidence: 99%

“…On the other hand, most of the analytical methods used to assess changes in fish and meat during or after processing are based on sensory and microbiological analysis, as well as a number of physicochemical approaches [10,31,32]. Although sensory and microbiological measurements are among the most used techniques to determine the shelf life of most food products, these techniques are laborious and expensive as it usually takes from several hours to several days in order to obtain the results.…”

Section: Introductionmentioning

confidence: 99%

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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

Cited by 36 publications

References 41 publications

Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

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