Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages

Zhu, Zhiwei; Wu, Xinwei; Geng, Yi; Sun, Da‐Wen; Chen, Haiyang; Zhao, Yongjun; Zhou, Wenqing; Li, Xianguang; Pan, Hongzhun

doi:10.1016/j.lwt.2018.04.002

Cited by 65 publications

(15 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…on day 14, and then decreased activity at longer times. PPO enzymes in plant cells exist in both free and bound states (Zhu et al, 2018). The free PPO enzymes mainly exist in the cell serum, whereas the bound PPO enzymes are mainly present in the membranes of organelles such as chloroplasts and vacuoles.…”

Section: Resultsmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre‐peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (−3 °C/30 MPa) was compared with isobaric freezing (−3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at −20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. Practical Application Results showed that isochoric freezing of pre‐peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Thus, our results suggested that nitrite derived from vegetable sources by the starter culture was rapidly converted to nitric oxide, resulting in more nitrosyl hemochrome and total pigment contents in final products. In addition, it might be possible that the curing reaction in the alternatively cured products could occur faster because the vegetables such as the Chinese cabbage powder and celery juice powder possess inherent ascorbic acid that functions as a curing accelerator facilitated the conversion of nitrite to nitric oxide enhancing color development ( Li et al, 2018 ; Sebranek et al, 2012 ; Zhu et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

View full text Add to dashboard Cite

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

show abstract

“…Although conventional techniques such as drying (Liu et al, ; Ma et al, , ; Pu and Sun, ; Qu et al, ), cooling (Feng et al, ; Kiani et al, ; Zhou et al, ; Zhu et al, ) and freezing (Cheng et al, , ; Li et al, ; Luo et al, ; Xie et al, , ) are often used to maintain food quality and safety in the food industry, nonthermal physical intervention strategies have received increasing attention from food scientists and manufactures in recent years (Pan, Sun, & Han, ; Ramos et al., ). Nowadays, there are a number of nonthermal physical processing techniques available to extend the shelf life of fresh produce, including high‐pressure processing (HPP), pulsed electric field (PEF), pulsed light application, ultraviolet (UV) light, irradiation, and ozone washing.…”

Section: Introductionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

Self Cite

149

View full text Add to dashboard Cite

Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

show abstract

Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages

Cited by 65 publications

References 51 publications

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Contact Info

Product

Resources

About