Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

Bedane, Tesfaye Faye; Altin, Ozan; Erol, Busra; Marra, Francesco; Erdoğdu, Ferruh

doi:10.1016/j.ifset.2018.09.001

Cited by 71 publications

(35 citation statements)

References 16 publications

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“…Drip loss in frozen mackerels is caused by the release of free water from the muscles. Watersoluble proteins leach out during thawing periods, lowering the quality of the product [23]. Freezing-thawing processes may damage cells, lead to the denaturation of protein, and dehydrate muscles [24].…”

Section: Drip Loss Of Frozen Raw Mackerelmentioning

confidence: 99%

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Tirtawijaya

Kim

Cho

et al. 2021

Foods

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The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.

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Section: Drip Loss Of Frozen Raw Mackerelmentioning

confidence: 99%

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Tirtawijaya

Kim

Cho

et al. 2021

Foods

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“…The results showed that the temperature distribution on the sample surface was uniform during the RF process with no local overheating (Koray Palazoğlu & Miran, 2017). In addition, Bedane et al (2017) found that RF with 27.12 MHz and 6 kW can minimize the dripping loss and improve the texture characteristics of chicken breast (Bedane et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano ( Trachinotus ovatus )

et al. 2021

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The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB‐N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low‐field nuclear magnetic resonance (LF‐NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB‐N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF‐NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. Practical applications Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze‐thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.

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“…The ability to retain water (drip loss) may depend on the mechanism associated with protein markers [47]. Meat that loses less water is characterized by suitability for further technological processing and has a significant impact on the texture of meat [48]. The lack of significant differences in lightness (L*), redness (a*), and yellowness (b*) in the breast muscles and leg muscles in our own research indicates no differences in the structure of goose muscles in each group.…”

Section: Physicochemical Traitsmentioning

confidence: 99%

Quality and Physicochemical Traits of Carcasses and Meat from Geese Fed with Lupin-Rich Feed

Kuźniacka

Hejdysz

Banaszak

et al. 2020

Animals

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The aim of the study was to analyze the quality of geese meat receiving feed with soybean meal (group 1), yellow lupin (group 2), narrow-leaved lupin (group 3), or white lupin (group 4). In total, 400 male White Kołuda® geese were randomly assigned to four groups, with 10 replicates and 10 birds each, during the 77-day rearing period. After the end of the rearing period, 10 birds from each group were slaughtered and dissected. Meat quality traits were measured. Based on the production results, it can be concluded that geese use fodder with yellow and white lupin to the same degree as in the case of the control group and higher body weight gain was recorded in the first rearing period. In contrast, the use of narrow-leaved lupin in mixtures for geese worsened the feed used. Meat traits were similar in all groups, including the content of muscles and fat in the carcass (p > 0.05), excluding abdominal fat. The weight of abdominal fat and its proportion in the carcass were higher (p < 0.05) in geese from group 4. A higher (p < 0.05) pH was found in group 1. The protein and intramuscular fat content in breast muscles was highest (p < 0.05) in geese from group 4, and a higher water content was found in group 1. The protein content in leg muscles was higher in group 3, and the fat content was higher in group 4 (p < 0.05). The color and water-holding capacity of meat were comparable in all groups (p > 0.05). The analysis revealed a positive effect of replacing soybean meal with alternative protein sources, especially yellow and white lupin, on the growth performance and quality of goose meat.

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Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

Cited by 71 publications

References 16 publications

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano ( Trachinotus ovatus )

Quality and Physicochemical Traits of Carcasses and Meat from Geese Fed with Lupin-Rich Feed

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