Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Li, Junguang; Ma, Xinxue; Zhang, Jiawen; Wang, Yu; Du, Ming; Xiang, Qisen; Wang, Yuntao; Du, Juan; Li, Ke; Bai, Yanhong

doi:10.1111/ijfs.15815

Cited by 4 publications

(1 citation statement)

References 45 publications

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“…Furthermore, ice nuclei at the atomic level are modulated excitingly by naturally occurring antifreeze proteins (AFPs) and ice nucleating proteins (INPs) . The most effective ways to control ice formation entail increasing heat transfer efficiency, as demonstrated by procedures such as ultrasonic-assisted freezing , and liquid nitrogen freezing. , At the same time, intriguing cryoprotective benefits have been seen with natural deep eutectic solvents (NADES), which have strong hydrating properties, and antifreeze peptides, which have a special affinity for ice prisms. Additionally, temperature variations and slow rewarming are the main causes of IR.…”

Section: Introductionmentioning

confidence: 99%

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Xie,

Zhou,

Tan

et al. 2023

J. Agric. Food Chem.

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Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.

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