The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho)

Liu, Jiao; Wang, Yue; Zhu, Feixia; Yang, Jing; Ma, Xiaohan; Lou, Yifei; Li, Yongyong

doi:10.1016/j.foodcont.2022.109238

Cited by 18 publications

(4 citation statements)

References 31 publications

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“…For example, Wang, Fu et al (2022) found that spoilage bacteria (Pseudomonas, Arthrobacter, and Kurthia) with less abundance in fresh samples gradually became dominant bacteria in the spoilage process of tilapia fillets. Liu et al (2022) and Zhuang et al (2022) also observed a similar trend in microbiota, and they found that the main spoilage bacteria in fish samples became dominant before the sensory exclusion point.…”

Section: Microbiota and Specific Spoilage Organisms (Ssos)mentioning

confidence: 64%

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Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

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Section: Microbiota and Specific Spoilage Organisms (Ssos)mentioning

confidence: 64%

“…Liu et al. (2022) and Zhuang et al. (2022) also observed a similar trend in microbiota, and they found that the main spoilage bacteria in fish samples became dominant before the sensory exclusion point.…”

Section: Spoilage Of Aquatic Foodsmentioning

confidence: 65%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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“…To determine the protein solubility, the myofibrillar protein was extracted by adding four times the volume of phosphate buffer solution (20 mmol L À1 , pH = 7.5) to the treated sample and homogenised in a homogeniser for 1 min (Liu et al, 2022a(Liu et al, , 2022b. Then, the mixture was centrifuged at 4 °C, 2768 g for 15 min in a refrigerated centrifuge (SIGMA 2-16KL, Sigma, Darmstadt, Germany).…”

Section: Protein Solubilitymentioning

confidence: 99%

Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention

Duanmu,

Zhang,

et al. 2024

Int J of Food Sci Tech

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SummaryThere is a debate on the optimal tempering rate for preserving the quality of aquatic muscle products. An adjustable and uniform tempering method is required to address this. Radio frequency (RF) heating, with its rapid and volumetric heating characteristics and adjustable tempering rate, has shown great potential in frozen food tempering. In this study, we utilised a developed improved RF heating method with controlled heating rates and uniformity to investigate the quality attributes of yellowfin tuna flesh samples subjected to two freezing rates (0.35 and 0.47 cm h−1) and three tempering rates (0.5, 1.0, and 1.5 °C min−1), respectively, to reveal the influence of freezing and tempering rates influence on tuna quality attributes. In the majority of treatment groups, the differences in drip loss, TBARS, TVB‐N, MetMb, colour, and protein solubility between the high‐speed freezing and slow‐thawing groups were minimal. It was found that fast freezing allows smaller‐scale ice crystal generation, which has the least influence on muscle fibre, and a low tempering rate could gently regulate the influence of ice crystal size on muscle structures.

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“…However, the freshness of shrimp undergoes a significant decline post‐mortem due to the presence of microorganisms and enzymes. Although freezing techniques can effectively inhibit microbial growth and enzymatic activity, it is important to note that certain chemical reactions may still take place (Liu et al ., 2022). Moreover, the conventional freezing method affects the distribution of water within the food, resulting in the formation of considerable and unevenly distributed ice crystals.…”

Section: Introductionmentioning

confidence: 99%

Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei)

Zhu,

Fu,

Yang

et al. 2024

Int J of Food Sci Tech

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SummaryShrimp undergo rapid deterioration after death, primarily due to enzyme activity and microbial growth, with freezing serving as its primary preservation method. In this study, shrimp underwent both conventional freezing (CF) and magnetic field‐assisted freezing (MF), and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. The results demonstrate that MF treatment effectively preserved umami components like glutamic acid (log2(FC) = 0.37) and inosinic acid (1.02) while inhibiting the accumulation of spoilage‐related metabolites such as inosine (HxR) (−2.51), hypoxanthine (Hx) (−1.43) and uric acid (UA) (−1.24). Moreover, specific compounds, including 3‐methylhistidine, 1,6‐bisphosphate, phosphatidylcholine (PC), phosphatidylethanolamine (PE), HxR, Hx and UA were recognised as potential biomarkers throughout the freezing process. This research offers crucial insights into the intricate molecular mechanisms behind magnetic field‐assisted freezing.

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The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho)

Cited by 18 publications

References 31 publications

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Fast freezing, slow tempering: The key to tuna (Thunnus albacares) quality retention

Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei)

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