Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles

Liang, Ma; Zhang, Min; Xu, Jicheng; Bai, Baosong

doi:10.1016/j.lwt.2020.110203

Cited by 15 publications

(3 citation statements)

References 48 publications

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“…Kung Pao Chicken is a traditional Chinese chicken cuisine, treasured throughout the ages for its distinctive color, aroma and taste ( Ma, Zhang, Xu, & Bai, 2020 ). Aroma, one of the first stimuli experienced before food consumption, is an important sensory characteristic and among those used to assess food quality ( Calin-Sanchez & Carbonell-Barrachina, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Lin,

Li,

Zhou

et al. 2024

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Lin,

Li,

Zhou

et al. 2024

Food Chemistry: X

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“…Tang et al (2006) reported that RF heating could effectively reduce processing time without affecting the sensory quality and texture profile of the meat products. Ma et al (2021) also reported that RF treatment with ZnO was an alternative to conventional heating for food pasteurization, as it could reduce water mobility, trap more water, and improve the flavor, texture, and overall quality of Kungpao Chicken. Our previous study on GCMP found that RF treatment with an electrode gap of 140 mm during the first stage of the two-stage heating process significantly increased the content of bound water, immobilized water, hydrophobic interactions, and random coil of GCMP gels, thus changing water distribution and improving gel properties and textural characteristics (Wang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field

Wang

Yang

Wang

et al. 2022

Journal of Food Science

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This study evaluated the effects of radio frequency (RF)‐replaced water bath (WB) or/and magnetic field (MF)‐assisted WB heating on various quality parameters of grass carp myofibrillar protein (GCMP) gel and to understand the thermal gelling mechanism. Compared with the control, RF‐replaced 40°C WB combining MF‐assisted 80°C WB heating promoted GCMP structural changes, that was random coil content observably increased from 28.87% to 32.3% at the expense of α‐helix reducing from 17.93% to 15.80%, even promoting the self‐assembly of exposed residues. These structural changes were conducive to form relatively smooth and loose gel network structures, thus significantly increasing immobilized and bound water and improving water holding capacity. The electrostatic repulsion between exposed residues was conducive to the stability of protein molecules and gel structure. Overall, the RF‐replaced 40°C WB combining MF‐assisted 80°C WB heating was a desirable thermal alternative to conventional WB heating for improving gel quality.

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“…A proper understanding of food properties is necessary in order to install, design, and operate continuous processes employing RF. The RF is non-ionizing electromagnetic radiation that produces capacitative or dielectric heating in materials (Ma et al, 2021). Dielectric properties are important in determining how the food molecules couple with the external electromagnetic field, re-align, and generate heat (Llave & Erdogdu, 2020).…”

Section: Introductionmentioning

confidence: 99%

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

Purohit

Kumari

Roy

et al. 2022

Front. Food. Sci. Technol.

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Dielectric properties of ground beef as affected by the variation of fat content (73/27, 80/20, and 85/15 lean/fat) and temperature (0–90 °C) were determined using a parallel plate LCR meter and liquid test fixture at the radiofrequency (RF) of 27.12 MHz. The values of dielectric constant (ε′) and dielectric loss factor (ε'') of ground beef significantly increased with temperature (p < 0.05) whereas the values of penetration depth (dp) decreased with temperature (p < 0.05) up to the respective points of local extrema. Values of both ε′ and ε'' were significantly lower (p < 0.05) for the leaner blend 85/15 and conversely, penetration depth was significantly higher (p < 0.05) for the leaner blend. As temperature increased beyond the point of maximum for ε′ and ε'' and point of minimum for dp, there was no significant difference in the dielectric properties between the different lean/fat blends. Predictive equations of second order in temperature and fat content were developed for the dielectric properties which explained 74, 93, and 98% variation in ε′, ε'', and for dp respectively, based on R2 values. The dielectric properties and their fitted models can be utilized for designing pilot and mass scale RF processes for heating ground beef.

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Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles

Cited by 15 publications

References 48 publications

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

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