Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Choi, Eung-Ryul; Park, Hae Woong; Chung, Young Bae; Park, Sunghoon; Kim, Jin Se; Chun, Ho Hyun

doi:10.1016/j.meatsci.2016.11.003

Cited by 92 publications

(68 citation statements)

References 36 publications

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“…Thawing times were determined according to the method of Choi [2] with some modification. Before thawing, holes were made in the sides of the frozen pork samples to enable the thermometers to reach the centers.…”

Section: Determination Of Thawing Time and Ratementioning

confidence: 99%

“…In recent years, the meat consumption has grown rapidly because of its better flavor, and nutrition [1]. Though meats are rich in essential amino acids, vitamins, and minerals, they are highly perishable food commodities [2,3]. Frozen storage has been widely used to extend the shelf life and maintain the quality of meat [3].…”

Section: Introductionmentioning

confidence: 99%

“…In earlier research studies, traditional methods and newer technologies were used to thaw meat [2,8]. However, air, water, and refrigeration thawing all result in poor meat quality because of prolonged defrosting and wide temperature differences between the external and internal meat layers [9,10].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Zhu

Peng

et al. 2019

Foods

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Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.

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Section: Determination Of Thawing Time and Ratementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Zhu

Peng

et al. 2019

Foods

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show abstract

“…Some special immersion freezing enhancing techniques or process are being integrated to overcome above‐mentioned shortcomings, including high pressure freezing, ultrasound or electrostatic field assisted immersion freezing (Choi, Min, & Hong, ; Jia et al, ). In particularly, ethanol immersion freezing has been recently introduced as a simple and feasible cryogenic immersion freezing (CIF) technique (Choi et al, ; Liang et al, ). On the other hand, vacuum packaging before freezing is also very effective to prevent direct contact of products with the coolant in the freezing process.…”

Section: Introductionmentioning

confidence: 99%

“…In particularly, ethanol immersion freezing has been recently introduced as a simple and feasible cryogenic immersion freezing (CIF) technique (Choi et al, 2017;Liang et al, 2015). On the other hand, vacuum packaging before freezing is also very effective to prevent direct contact of products with the coolant in the freezing process.…”

Section: Introductionmentioning

confidence: 99%

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Pan

Zhang

Shen

et al. 2018

J Food Process Preserv

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The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p < .05) on the decrease of salt extractable protein and total SH content, Ca2+‐ATPase activity were observed in CIF than AF. Compared with the AF treatment, the CIF technique improved the quality of frozen carp fillets overall and the shelf‐life could be extended to at least 6 months. The findings indicated that cryogenic immersion freezing could be an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility. Practical applications Bighead carp fillets were frozen approximately 4.5 times faster by cryogenic cabinet quick freezer than by air‐blast freezer. Cryogenic immersion frozen carp fillets had better overall quality as compared with the samples frozen by air‐blast freezer. Cryogenic immersion freezing could be considered as an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility.

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Microwave Food Processing: Principles and Applications

Laguerre¹,

Hamoud-Agha²

2022

Thermal Food Engineering Operations

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Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Cited by 92 publications

References 36 publications

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Microwave Food Processing: Principles and Applications

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