Review on identification, underlying mechanisms and evaluation of freezing damage

Dalvi‐Isfahan, Mohsen; Jha, Piyush Kumar; Tavakoli, Javad; Garmakhany, Amir Daraei; Xanthakis, Epameinondas; Le‐Bail, Alain

doi:10.1016/j.jfoodeng.2019.03.011

Cited by 89 publications

(40 citation statements)

References 111 publications

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“…Currently, various kinds of light and electron microscopy methods, including environmental scanning electron microscopy, atomic force microscopy, confocal laser scanning microscopy, and microslicer image processing systems, are applied to investigate the microstructures of frozen food and to evaluate the role of AFPs in reducing freezing damage. In addition, noninvasive imaging techniques, such as X‐ray micro‐computed tomography, hyperspectral imaging, near infrared and Raman spectroscopy, normalized message router, and magnetic resonance imaging, have also become available in recent years (Dalvi‐Isfahan et al., 2019).…”

Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods and technologies for the production, purification, evaluation, and characterization of AFPs are comprehensively summarized. First, this review describes the preparation of AFPs, including the methods of enzymatic hydrolysis, chemical synthesis, and microbial fermentation. Next, this review introduces the major methods by which to evaluate AFPs’ antifreeze activity, including nanoliter osmometer, differential scanning calorimetry, splat‐cooling, the biovaluation model, and novel technology. Moreover, this review presents an overview of the molecular characteristics, structure–function relationships, and action mechanisms of AFPs. Furthermore, advances in the application of AFPs to frozen food, including frozen dough, meat products, fruits, vegetable products, and dairy, are summarized and holistically analyzed. Finally, challenges of AFPs and future perspectives on their use are also discussed. An understanding of the production, structure–function relationships, mechanisms and applications of AFPs provides inspiration for further research into the use of AFPs in food science and food nutrition applications.

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Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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“…When water addition was more than 34%, the previous results showed that disulfide group content decreased gradually, and a poor gluten network structure was formed. Nevertheless, the free water in FCNs increased with the raising of water addition, which resulted in the formation of more ice crystals with large particle in the freezing process, and the large granule ice crystals damaged the internal gluten structure of FCNs to make more starch particles fall off the surface of recooked FCNs and increase the surface tackiness (Dalvi‐Isfahan et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Wang

Zhang

et al. 2020

J Food Process Preserv

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The effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles (FCNs) were investigated. The results showed that the FCNs with water addition of 34% had high disulfide group content and small ice crystal in the freezing process, which was a benefit for forming a stable gluten network. The texture characteristics (hardness, chewiness, and tensile strength) were at the best level and the surface tackiness exhibited the lowest level. Besides, the low moisture area in the recooked FCNs increased with the ascent of noodle thickness and the hardness of thick FCNs was high for forming reliable spatial support. The texture characteristics of recooked FCNs (thickness 2 mm) were better. Combined with the sensory evaluation, when the water addition was 34% and the thickness was 2 mm, the surface tackiness of recooked FCNs was lower, and the FCNs had a good quality and taste. Practical applications In this study, the effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles (FCNs) were investigated. When the water addition (34%) and noodle thickness (2 mm) were at the appropriate level, the surface tackiness of recooked FCNs was low, and the FCNs had a good taste and appearance. The texture properties and sensory evaluation of the FCNs were the best. The study provides a reference for processing the FCNs with low surface tackiness in the fast‐food industry. At present, the FCNs made according to this research results are widely used in the Chinese mainland market. The water addition of FCNs is 34%~36%, and the shape of FCNs is basically 20 cm length, 3 mm width, and 2 mm thickness.

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“…As discussed earlier, structural changes and damage in muscle tissues are more obvious with slow freezing compared to rapid freezing. Indeed, slow freezing could cause major structural damages to muscle fibers due to the pressure of large ice crystals between muscle fibres, resulting in the shrinkage of fibers and rupture of endomysium, protein denaturation, and the formation of large gaps between muscle fibers [ 3 , 67 ]. An early study showed an increase in extracellular space and a shrinkage in muscle fibers in frozen–thawed salmon, and the shrinkage and space between fibers increased further during smoking of these previously frozen–thawed fish samples compared to smoked fish prepared from fresh salmon [ 68 ].…”

Section: Analytical Methods Used To Detect Frozen–thawed Seafoodsmentioning

confidence: 99%

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

et al. 2020

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Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.

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Review on identification, underlying mechanisms and evaluation of freezing damage

Cited by 89 publications

References 111 publications

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

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