Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods

Martino, Miriam Nora; Otero, Laura; Martínez, Pedro D. Sanz; Zaritzky, Noemí Elisabet

doi:10.1016/s0309-1740(98)00038-2

Cited by 204 publications

(123 citation statements)

References 7 publications

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“…The degree of protein denaturation is influenced by many factors such as treatments before partial freezing, state of rigor at the time of partial freezing, partial freezing rate, ultimate partial freezing temperature, storage temperature, storage time, fluctuation of storage temperature, and thawing methods (Benjakul and Visessanguan 2010;Blond and Meste 2004;Chevalier et al 2001;Hagiwara et al 2002;Jiang and Lee 1985;Kiani and sun 2011;Martino et al 1998;Mittal and Griffiths 2005;Petzold and Aguilera 2009).…”

Section: Introductionmentioning

confidence: 99%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

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Section: Introductionmentioning

confidence: 99%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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“…Freezing process is an important factor affecting textural quality of the fish. It is interesting to note that pressure shift freezing (200 MPa, -18 °C) induced formation of smaller and more regular ice crystals compared with air blast freezing (Chevalier et al, 2000;Alizadeh et al, 2007a;Martino et al, 1998). A tentative explanation could be that pressure shift freezing were less subjected to ice crystals injuries.…”

Section: Texture Qualitymentioning

confidence: 98%

“…Of course, intra cellular ice induces also an increase of the concentration of the intra cellular aqueous phase. The size and location of ice crystals are considered most important factors affecting the textural quality of frozen food (Martino et al, 1998). It has been recognized that the freezing rate is critical to the nucleation and growth of ice crystals.…”

Section: Freezingmentioning

confidence: 99%

“…It is quite clear that the muscle fibers in the PSF treated samples ( Figure 3) were well kept as compared with their original structures. Therefore, conventional freezing problems like tissue deformation and cell shrinkage could be much reduced or avoided using PSF process (Martino et al, 1998;Chevalier et al, 2000;Zhu et al, 2003;Sequeira Munoz et al, 2005;Alizadeh et al, 2007a). …”

Section: Fish Microstructure During Freezingmentioning

confidence: 99%

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Freezing / Thawing and Cooking of Fish

Doughikollaee¹

2012

Scientific, Health and Social Aspects of the Food Industry

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“…However, there are some problems arising from conventional freezing that endanger the quality of frozen foods, particularly the large size formations of ice crystals [1,2,6]. This lead to a serious reduction of quality parameters such as protein content, lipid oxidation, moisture, texture, tenderness, flavor, and color [4]. It was demonstrated that the shape and size of ice crystals depends on freezing rate; therefore, in order to form the extra-and intra-cellular ice nuclei rapidly to prevent the cell damage, the fast freezing rate technologies have been developing such as ultra-low temperature freezing [2].…”

mentioning

confidence: 99%

Effects of Meat Shape and Size, Freezing Method and Thawing Temperature on the Drip Loss of Beef Brisket and the Protein Content of Its Thaw Exudates

Diamante¹,

Tran²

2016

J Food Chem Nanotechnol

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The effects of meat shape and size, freezing method and thawing temperature on the drip loss of beef brisket and the protein content of its thaw exudates were examined in this study. The beef brisket was cut into the following shapes: cube; brick-shape with rectangle cross-section; and brick-shape with square cross-section and were then frozen using a standard freezer (-15 In another experiment, the meat was cut into the brick-shape with rectangle cross-section with different sizes and then frozen in another standard freezer and stored until use. The frozen meat samples were thawed in incubators at different air thawing temperatures. The drip loss and protein content in the drip of the samples were determined. There were no significant differences in the drip loss of thawed beef brisket using different freezing methods. For the shapes of beef brisket showed highly significant effect on the drip loss of frozen beef cuts. The drip loss obtained from the sample with brick-shape rectangle cross-section was significantly higher compared to those from samples with cube and brick-shape square cross-section but there was no significant difference in mean values of drip loss between these samples. Furthermore, the drip loss from the sample with smaller size was significantly higher compared to those from samples with bigger sizes. In contrast, there was no significant difference in mean values of drip loss of the samples with bigger sizes. In addition, the drip losses from different thawing temperatures were significantly different. The drip loss of samples thawed at 45 o C was significantly greater compared to those from samples that were thawed at 25 o C but not significantly different with the mean values of the samples thawed at 35 o C. The freezing method, shape and size of meat and air thawing temperature had no significant effects on the protein content of exudates from thawed beef briskets, with values ranging from 11 to 12% wet basis.

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Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods

Cited by 204 publications

References 7 publications

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Freezing / Thawing and Cooking of Fish

Effects of Meat Shape and Size, Freezing Method and Thawing Temperature on the Drip Loss of Beef Brisket and the Protein Content of Its Thaw Exudates

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