Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing

Boonsumrej, Sirintra; Chaiwanichsiri, Saiwarun; Tantratian, Sumate; Suzuki, Toru; Takai, Rikuo

doi:10.1016/j.jfoodeng.2006.04.059

Cited by 221 publications

(167 citation statements)

References 11 publications

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“…These results were in accordance with the freezing temperature of each treatment. Based on Boonsumrej et al (2007), cryogenic freezing was favorable as a rapid freezing technique compared to air-blast freezing or commercial freezing, and this was in agreement with the results of our study.…”

Section: Resultssupporting

confidence: 91%

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Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Kim¹,

Shim²,

Yoo³

et al. 2015

Afr. J. Food Sci.

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Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural convection freezing (NCF, -38°C), individual quick-freezing (IQF, -45°C), or liquid nitrogen freezing (LNF, -100°C). Freezing was completed when the thermocouple temperature reached -12°C. The meat was then placed in a general showcase at -24°C for 24 h. Thawing was conducted by natural convection thawing (NCT, 25°C) or running water thawing (RWT, 10°C). The cooking loss and drip loss contents of the samples did not significantly differ, whereas the thawing loss contents were higher in the NCF sample than that in the other samples. Compared to fresh meat, the L * , a * , and b * colour values decreased and the total colour difference (ΔE) was similar in the samples subjected to IQF/RWT. The pH values of all the samples except for the one subjected to NCF were significantly increased than that in fresh meat (p < 0.05). IQF/RWT Treatment resulted in the highest water-holding capacity and maintained homogenous tissue similar to fresh pork; however, the shear force value was lower than those in the other frozen/thawed samples. These results suggest that the IQF/RWT process was optimal for pork.

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Section: Resultssupporting

confidence: 91%

“…During food thawing, thermal treatments can damage the chemical, physical, and microbiological properties of food (Hong et al, 2009;Boonsumrej et al, 2007). Minimum thawing times can reduce microbial decomposition, the deterioration of food product quality, and water loss from dripping or dehydration (Taher and Farid, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Kim¹,

Shim²,

Yoo³

et al. 2015

Afr. J. Food Sci.

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“…Assay of drop loss: The drop loss of samples was measured according to Boonsumrej et al [17] The hairtail fillets were weighed before and after freezing. The results were expressed as:…”

Section: Quality Assessmentmentioning

confidence: 99%

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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The effect of chitosan (CH) coating combined with electrolyzed oxidizing water (EOW) on microbiological and physicochemical of hairtail (Trichiutus haumela) was evaluated during 15 days of storage at −3°C. Hairtail samples treated by EOW combined with 1.5% (w/v) CH were compared with samples soaked in single material. For storage of 15 days, the thiobarbituric acid value of hairtails increased steadily to 1.79, 1.52, 1.48 mg/100g (p < 0.05) in the EOW, CH, and EOW+CH group, respectively. All of these were significantly lower than that of the control group (2.01 ± 0.04 mg malonaldehyde/ 100g; p < 0.05). Microbiological results, total volatile basic nitrogen, pH, and peroxide value also revealed that EOW and CH significantly retarded hairtail spoilage. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of sarcoplasmic proteins revealed CH+EOW could slow down the protein deterioration of fillet. In this study, CH coating combined with EOW effectively extended the shelf life of hairtail to 6-7 days. ARTICLE HISTORY

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“…All determinations were made in duplicate samples. 2-Thiobarbituric acid reactive substances (TBARS), that evaluate lipid oxidation, has been considered as good quality index for frozen shrimp (Boonsumrej, Chaiwanichsiri, Tantratian, Suzuki, & Takai, 2007;Bono, Badalucco, Cusumano, & Palmegiano, 2012). TBARS assay was performed according to the method developed by Lovaas (1992).…”

Section: Frozen Food Shelf Life Testingmentioning

confidence: 99%

Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

Tsironi

Giannoglou

Platakou

et al. 2015

IJFS

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Application of an optimized cold chain management system for frozen products can be assisted by monitoring with Time Temperature Integrators (TTI). TTI are smart labels that cumulatively show the product history in an easily measurable, time-temperature dependent change. In the IQ-Freshlabel European project enzymatic and photochromic TTI were developed and tested for frozen products. Further to the technical objectives, training activities were implemented to provide information and training to the staff of Small and Medium-sized Enterprises (SMEs) regarding the properties of the developed TTI and their utilization within food packaging, transport, storage and sale. In total, more than 276 European companies and consumers representing the frozen food industry, the packaging industry and food business operators were successfully trained. The objective of the present article is to describe a general methodology for frozen food shelf life testing and modelling, and the selection of appropriate TTI for specific foods. This document serves as a technical manual for SMEs, including a case study for frozen shrimp and application of enzymatic and photochromic TTI, aiming to build their capacities to understand and use TTI for frozen food products. The value of systematic modelling of the food quality kinetics as well as the response of the TTI in building an effective chill chain management system is also demonstrated. The TTI response study allows a reliable optimization and selection of TTI to be correlated to the target food product for which accurate information on temperature dependence is available.

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Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing

Cited by 221 publications

References 11 publications

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

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