Low temperature preservation developed for special foods in East Asia: A review

Abstract

Low temperature can improve the quality and prolong the shelf life of perishable food effectively. East Asia has some special foods for its individual geography, climate, and culture, which need different low temperature preservation technologies to maintain their unique flavor. In this paper, the differences in food composition or cooking habits are briefly introduced in each section and then the low temperature preservation technologies developed for these special foods are mainly discussed. Also, the recommendations for future research are provided. Very fast chilling and controlled freezing/supercooling point are promising technologies for pre‐rigor fresh meat. Low temperature oxidation resistance and its combination with nonthermal sterilization can ensure the color, freshness, and safety of raw aquatic products. Low temperature rapid fermentation can effectively maintain the organoleptic property of pickles. The synergies of physical and biochemistry methods can reduce wrapper cracking and filling oxidation of frozen prepared foods. Novelty impact statement Low temperature is an effective method for the preservation of food. Due to climate and cultural differences, people in different regions have different eating habits. To better meet people's requirements for the special flavor of food, the corresponding low temperature preservation technologies need to be studied and summarized. This review summarizes the low temperature preservation techniques of four representative special foods in East Asia and provides recommendations for future research. These positive results will be helpful to the research and application of food preservation technologies in the future.

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

“…Appropriately lowering the temperature can slow down the rate of chemical reactions caused by microorganisms and inhibit the activity of metabolic enzymes, thereby prolonging the shelf life. Therefore, low-temperature storage [ 14 ] is the most commonly used and most effective means of preservation. Near-freezing temperature storage (−2 °C) has been proposed and verified in recent years to have a better preservation effect on chilled meat compared with traditional chilling at 4 °C.…”

Development and evaluation of an intelligent UVC sterilization system for raw aquatic food production

“…On an automated production line, the sensitive operation of manual PH tests and the precision control of their time intervals are difficult to achieve (Agun et al, 2019). The second point is that all raw aquatic food processing must take place in an aseptic operating environment (Leng et al, 2022). The existing sterilization procedure is manual, and sterilization times are not precisely managed.…”

“…The second point is that all raw aquatic food processing must take place in an aseptic operating environment (Leng et al, 2022). The existing sterilization procedure is manual, and sterilization times are not precisely managed.…”

“…In contrast, an intelligent sterilization system for raw aquatic food production line is very few in the raw aquatic food processing industry (Leng et al, 2022). As a result, this research presents an intelligent UVC sterilizing system with variable UVC irradiation intensity for raw aquatic food production lines.…”

“…There are numerous systems for the raw aquatic food supply chain, including traceability systems for raw aquatic food shipping, freshness systems for raw aquatic food storage, and automation systems for raw aquatic food processing (Cadieux et al, 2000; Chang et al, 2017; Hamada‐Sato et al, 2005; Komlatsky et al, 2019; Zhang et al, 2017). In contrast, an intelligent sterilization system for raw aquatic food production line is very few in the raw aquatic food processing industry (Leng et al, 2022). As a result, this research presents an intelligent UVC sterilizing system with variable UVC irradiation intensity for raw aquatic food production lines.…”