JOURNAL OF FOOD ENGINEERING
·
2018
·
IF 3.197
Wenhong Gao,Rui Hou,Xin-an Zeng
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi . Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca 2+ -ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Sam Al-Dalali,Cong Li,Baocai Xu
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC–MS. Frozen storage affected the contents of flavor compounds, in which their concentrations fluctuated along with the frozen storage. Partial least squares-discriminant analysis screened six flavors as markers, indicating the effect of frozen storage in all the beef samples. They included octanal, 2-ethyl-1-hexanol, benzeneacetaldehyde, 1-heptanol, isoeugenol, and hexanal. Most of the screened markers belonged to aldehydes and alcohols, indicating that these components were derived from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly. Carbonyl content was increased linearly in all the samples during frozen storage.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CELLULAR AND MOLECULAR MEDICINE
·
2023
·Vol. 27
·期 16
·2362-2371
·
IF 5.3
Zhang-Yong Ren,Qiao Wu,Bing Pan,Jia-Zong Liu,Qiang He,Ren Lang,Shao-Cheng Lyu
Allogeneic blood vessels are regarded as one of the best natural substitutes for diseased blood vessels due to their good vascular compliance and histocompatibility. Since the supply and demand of allograft blood vessels do not always match in time and space, a good preservation scheme for isolated blood vessels is essential. The abdominal aortas of 110 male Sprague–Dawley (SD) rats were randomly divided into three groups, including cold storage group (4°C) (CSG), frozen storage group (FSG) and ambient storage group (25 ± 2°C) (ASG). Seven time points of preservation for 1, 3, 5, 7, 14, 30 and 90 days were set for detection. The changes in vascular physiological function were evaluated by MTT test and vasoconstriction ability detection, and the changes in vascular wall structure were evaluated by the tension tolerance test and pathological staining. The vascular function of CSG was better than FSG within first the 7 days, but the result was opposite since the 14th day. The vascular wall structure, collagen and elastic fibres of vessels, in CSG, showed oedema within 30 days, and continuous disintegration and rupture at 90 days. The vessel wall structure of FSG remained intact within 90 days. The tensile strength of the vessels in CSG was better than that in FSG within 5 days, and there was no statistical difference between the two groups between the 7th and 30th day, and then, the FSG was higher than CSG on the 90th day. Both cold storage and frozen storage could be applied as safe and effective preservation schemes for isolated rat artery within first 30 days. Cold storage is recommended when the storage time is <14 days, and then, frozen storage is better.
研究领域:
生理学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Metabolites
·
2025
·Vol. 15
·期 3
·202
·
IF 3.7
Rong Dong,Shengkun Yan,Guoqiang Wang,Pei Wang
This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of −18 °C frozen lamb meatballs across various storage periods. Methods: Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (TBARS), water retention, water distribution, microstructure, and metabolite changes were taken in the lamb meatballs. Results: The results showed that the addition of antifreeze glycopeptides (AFGs) significantly preserved the quality characteristics of lamb meatballs. In particular, the 0.30% antifreeze glycopeptide demonstrated the strongest protective effect on water retention and metabolites during freezing. The ice crystal area within the microstructure of lamb meatballs with added antifreeze glycopeptides was markedly reduced compared to the others after 14 days of freezing (p< 0.05). Additionally, AFGs lessened the lipid oxidation reaction and prolonged the oxidation time of lamb after 28 days of freezing. Conclusion: In summary, AFGs beneficially affected the quality of frozen lamb meatballs and are a potential, safe, and efficient cryoprotectant.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lingxia Su,Mengting Qiu,Qing jiang,Huiling Li,Wenjun Liu,Xumei Wang,Jun Liu,Zongcai Tu,Yanhong Shao
The aim was to evaluate the protective effects of 0.4% L-lysine (Lys) on the gel strength, water holding capacity and protein structure of frozen silver carp surimi, and to explore the mechanism of Lys delaying the quality deterioration of frozen silver carp surimi. Compared with control groups and commercial antifreeze agents, Lys-treated frozen surimi demonstrated superior rheological properties, gel strength, water holding capacity, and whiteness after 30 d of frozen storage while exhibiting a compact gel network. The mechanism of action was mainly due to the rise of pH value in the freezing process to form myofibrillar protein aggregates that exhibited high resistance to degradation, which prevented the exposure of hydrophobic amino acids and the oxidation of sulfhydryl groups, thus affecting the effective cross-linking of proteins during the gelation process and forming a denser fiber structure. The findings demonstrated the potential of Lys as a cryoprotectant, thereby establishing a theoretical foundation for the development of eco-friendly alternatives to antifreeze and high-gel frozen surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 2
·e15139
·
IF 1.405
Yue-ming Hu,Nan-hai Zhang,Hui Wang,Yi-fan Yang,Zong-cai Tu
Pengze crucian carp was pre-frozen by liquid nitrogen and freezer, and then stored at −20/−40°C and −20°C, respectively, for 15–60 days. Effects of pre-freezing methods and storage temperatures on the qualities of fish were investigated. The pH showed a “V” trend. The soluble myofibrillar protein content, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience decreased. Thiobarbituric acid value, total volatile basic-nitrogen value, thawing and cooking loss rates increased with the extending of storage period. LF-NMR analysis indicated that the water-protein connection became less tight. Moreover the qualities decline degrees were higher for freezer pre-frozen than liquid nitrogen pre-frozen, and higher for −20°C storage than −40°C storage. Accordingly, compared with conventional freezer pre-freezing and storage, liquid nitrogen pre-freezing and low temperature storage could inhibit the oxidation and degradation, and keep better water holding and textural properties of muscle. The present study showed a great potential application in aquatic products processing industry. Practical applications In aquatic product enterprise, liquid nitrogen can be used to pre-freeze fishes in seconds. And combined with low temperature storage, the oxidation and degradation of fish can be significantly inhibited. In addition, water holding capacity and textural properties of fish muscle can be better kept, and the shelf-life of fish can be extended by several weekends in comparison with those of fishes pre-frozen and stored in freezer.
研究领域:
食品科学
·
水产加工
✓ 已验证
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 2
·231
·
IF 4.092
Jinfeng Wang,Wenhui Yu,Jing Xie
This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatile basic nitrogen (TVB-N) were monitored, to study the effect of tuna glazed with different materials on the quality every 30 days. Low-field nuclear magnetic resonance (LF-NMR) was used to measure the water distribution of tuna in this paper. The results showed that the quality of unglazed tuna decreased significantly after 180 days of frozen storage. During frozen storage, the hardness anda* values of RG (glazed with the rosmarinic acid group), SG (glazed with the sodium lactate group), and CG (glazed with the composite of rosmarinic acid, sodium lactate, and the antioxidant of bamboo leaf) tuna decreased slowly, while the malondialdehyde (MDA) value of AG (glazed with the antioxidant of bamboo leaf group) tuna increased slowly. After 180 days of frozen storage, CG tuna had the highest protein content and the lowest TVB-N value, which may have been due to the synergistic effect of glazing materials. The tuna with CG also had the best freshness and quality after frozen storage. Considering the results, a composite of rosemary (0.3%), sodium lactate (3.4%), and antioxidants of bamboo leaves (0.12%) is the best material for glazing tuna.Keywords:glazed tuna;rosmarinic acid;sodium lactate;antioxidant of bamboo leaf;frozen storage
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Applied Sciences-Basel
·
2019
·Vol. 9
·期 18
·3847
·
IF 2.217
Mingtang Tan,Peiyun Li,Wenhui Yu,Jinfeng Wang,Jing Xie
This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p< 0.05), lipid oxidation (p< 0.05) protein degradation (p< 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.Keywords:squid;glazing;frozen storage;sodium polyacrylate;D-sodium erythorbate;quality
研究领域:
食品科学
·
海洋生物学
·
保鲜技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Mingcheng Zhang,Jiali Li,Qiyuan,Di,Peng,Wensheng,Kaixian,Dengyong
In order to guide manufacturers or consumers to choose frozen chicken wings (CWS) reasonably for roasting, the changes of sensory quality and physicochemical properties of CWS with different freezing storage time (0–12 months) after roasting were studied. The results showed that juiciness, fat flavor, meat flavor, and saltiness were the most important dominant attributes of roasted CWS, and their dominance rate gradually decreased from the ninth month. Increased ( P < 0.05) TBARS value and water loss result in poor juiciness. According to the results of GC-IMS, the decrease of the dominant rate of meaty may be related to the decrease of the contents of 2-ethyl-5-methylpyrazine, benzene and thiazole. In addition, the accumulation of 1-octen-3-ol, n-hexanol, and hexanal caused by long-term freezing (> 9 months) give chicken wings a fishy and metallic taste. Therefore, CWS that have been frozen for more than 9 months are not ideal ingredients for roasting.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Applied Sciences-Basel
·
2021
·Vol. 11
·期 24
·11815
·
IF 2.679
Meiwen Lv,Xiukang Wang,Noman Walayat,Zhongli Zhang,Muhammad Hamzah Saleem,Asad Nawaz,Rana Muhammad Aadil,Shakeel Ahmed,Mario J. Simirgiotis,José M. Lorenzo,Basit Latief Jan
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at −18 °C for 90 days. The addition of OVA/βCD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/βCD enhanced the stability of the secondary structure by inhibiting the decline in the α-helix. Rheological properties analysis indicated that 6% OVA/βCD treatment showed better storage modulus (G’) and loss modulus (G”). In addition, treatment of OVA/βCD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/βCD could be act as a promising cryoprotectant, which can improve the structure and gel behavior ofCulter alburnusMPs during frozen storage. Moreover, OVA/βCD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products.Keywords:myofibrillar proteins;ovalbumin;β-cyclodextrin;cryoprotectant;frozen storage
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2122
·
IF 5.561
Kai Zhu,Wen Yan,Zhiyuan Dai,Yiqi Zhang
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p< 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.Keywords:astaxanthin extract;shrimp surimi products;frozen storage;oxidative stability;color;quality
研究领域:
食品科学
·
食品技术
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 13
·1842
·
IF 5.561
Ting Li,Shiyao Kuang,Ting Xiao,Lihui Hu,Pengcheng Nie,Hosahalli S. Ramaswamy,Yong Yu
In this study, a self-cooling laboratory system was used for pressure–shift freezing (PSF), and the effects of pressure–shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p< 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage.Keywords:high pressure freezing;specialty freezing techniques;largemouth bass;freezing preservation;frozen food quality
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）