Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

Xu, Jicheng; Zhang, Min; Cao, Ping; Adhikari, Benu; Yang, Chaohui

doi:10.1016/j.fbio.2019.100487

Cited by 24 publications

(11 citation statements)

References 42 publications

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“…The Conventional pasteurization (CP) method has long been used for microbial inactivation to ensure the safety and extended shelf life of a variety of foods and beverages [1] , [2] . Many investigations have demonstrated that CP adversely affects the sensory quality (flavor, texture, aroma, and color) and nutritional values of processed foods [3] , [4] .…”

Section: Introductionmentioning

confidence: 99%

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Alcántara-Zavala¹,

Figueroa‐Cárdenas²,

Pérez-Robles³

et al. 2021

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Alcántara-Zavala¹,

Figueroa‐Cárdenas²,

Pérez-Robles³

et al. 2021

Ultrasonics Sonochemistry

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“…Samples without enzymatic digestion treated by different physical fields were named as US600, IR90, and RF120, respectively, and the chicken without any treatment was named as "control." The detection parameter settings of FTIR are consistent with those of Xu et al (2019). The relative percentages of secondary structural components of samples used the method "Gaussian Peak Fitting" by Peakfit software (SPSS, Chicago, IL, USA) based on the obtained infrared spectra and the data was processed using Omnic software (Thermo Nicolet Corp).…”

Section: Analysis Of Chicken Protein Secondary Structurementioning

confidence: 99%

“…Compounds with a TAV value greater than 1 are considered active in food taste (Chen et al, 2021). From Table 3 we and random coil) of the sample can be obtained (Xu et al, 2019).…”

Section: Analysis Of Tavmentioning

confidence: 99%

“…Myofibrillar proteins were extracted consulting with the method of Xu et al (2019) and protein secondary structure changes were gauged according to the approach of Dong et al (2019). Took 5 g of the remaining chicken residues after different physical fields pretreatment and chicken residue after enzymatic centrifugation, respectively, and added 50 ml of sodium phosphate buffer solution (20 mMol/L, pH = 6.4) and homogenized them for 1 min.…”

Section: Analysis Of Chicken Protein Secondary Structurementioning

confidence: 99%

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Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Zhang

Qiu

et al. 2022

Food Processing Preservation

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In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the "control." Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applicationsIn the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.

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“…The results showed that the properties of HST rice gels were affected by retort treatment in the aspects of starch retrogradation and other factors such as the change of protein. The novel finding of food preservation includes the use of ZnO nanoparticles combined with radiofrequency (ZNCRF), which had been studied by Xu et al [14], [15] using Twice-cooked pork dish and Stewed pork with carrots, respectively. ZNCRF pasteurization had better preserved than those processed with High-Pressure Steam (HPS).…”

Section: Introductionmentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

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Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

Cited by 24 publications

References 42 publications

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

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