Implications of Non-Equilibrium States and Glass Transitions in Frozen and Dried Fish and Meat Products

Kurozawa, Louise Emy; Barbin, Douglas Fernandes; Hubinger, Míriam Dupas

doi:10.1016/b978-0-08-100309-1.00017-1

Cited by 3 publications

(13 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, the applications of glass transition in food technology were reviewed in many papers [28,29]. Several studies have reported glass transitions and state diagrams for foods, such as fruits [30][31][32], vegetables [33,34], and meat products [35,36]. Glass transition is an important element to understand and to predict the behavior of foods during processing and storage [29,37].…”

Section: Instant Controlled Pressure Drop (Dic) Dryingmentioning

confidence: 99%

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

View full text Add to dashboard Cite

Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.

show abstract

Section: Instant Controlled Pressure Drop (Dic) Dryingmentioning

confidence: 99%

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

View full text Add to dashboard Cite

show abstract

“…Changes in texture caused by protein denaturation and membrane rupture with increased oxidation, however, are still observed in some fish when stored for long periods at this temperature 12,15 . It is known that frozen products in a rubbery state exhibit mobility and recrystallization of unfrozen water causing these phenomena 14,16,17 . In these cases, the addition of antifreeze proteins and natural or synthetic antioxidants to inhibit ice recrystallization and lipid oxidation has been proposed 5,18,19 …”

Section: Introductionmentioning

confidence: 99%

“…With the glass transition approach, frozen product stability depends primarily on the temperatures of the maximally freeze‐concentrated matrix known as

T_{normalm}^{'}

and

T_{normalg}^{'}

. The maximum ice formation occurs between these temperatures, and the chemical reactions associated with the molecular diffusion of reactants are significantly reduced to below

T_{normalg}^{'}

16,17 . Depending on the type of fish, determined

T_{normalm}^{'}

values range from −13 °C to −36 °C and

T_{normalg}^{'}

from −21 °C and −85 °C; in some cases, they are values well below the standard freezing temperature of −18 °C 14,16,17 .…”

Section: Introductionmentioning

confidence: 99%

“…The maximum ice formation occurs between these temperatures, and the chemical reactions associated with the molecular diffusion of reactants are significantly reduced to below

T_{normalg}^{'}

16,17 . Depending on the type of fish, determined

T_{normalm}^{'}

values range from −13 °C to −36 °C and

T_{normalg}^{'}

from −21 °C and −85 °C; in some cases, they are values well below the standard freezing temperature of −18 °C 14,16,17 . Commonly,

T_{normalm}^{'}

and

T_{normalg}^{'}

vary slightly with the water content (

W_{normalw}

) or solid content (

W_{normals}

) but they vary markedly with the type and molecular weight (MW) of the food components.…”

Section: Introductionmentioning

confidence: 99%

“…A state diagram can illustrate foods' physical state and thermal transitions as they vary in moisture content, chemical composition, pressure, and temperature. Thus, the state diagrams can be critical in defining processing strategies and suitable storage temperatures for fresh and dehydrated fillets 17 . State diagrams relating the glass transition curve (

T_{normalg} vs . W_{normals}

), the ice melting curve (

T_{normalm} vs . W_{normals}

), and the characteristic parameters of the maximally freeze‐concentrated phase (

T_{normalm}^{'}

T_{normalg}^{'}

W_{normals}^{'}

) have been constructed for a very few aquatic products 20,24‐26 .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundTilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions () of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions ().ResultsThe glass transition temperature curve () and characteristic parameters of maximal freeze concentration (, , ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with of 0, 0.4, and 0.8.ConclusionMaltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry.

show abstract

Intervention of taurine on fatty acid profiles, oxidative injury and autophagy status in the muscle of rice field eel (Monopterus albus) fed oxidized fish oil

et al. 2022

View full text Add to dashboard Cite

Implications of Non-Equilibrium States and Glass Transitions in Frozen and Dried Fish and Meat Products

Cited by 3 publications

References 64 publications

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Intervention of taurine on fatty acid profiles, oxidative injury and autophagy status in the muscle of rice field eel (Monopterus albus) fed oxidized fish oil

Contact Info

Product

Resources

About