Article
Thermodynamics
Chao Zhang, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong
Summary: The influence of ultrasound-assisted immersion freezing on the quality and physicochemical properties of chicken breasts during frozen storage was investigated. The results showed that ultrasound-assisted immersion freezing reduced ice crystal size and decreased thawing and cooking losses. This treatment also minimized muscle structure deterioration and color deterioration compared to other freezing methods.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Food Science & Technology
Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong
Summary: This study evaluated the effects of different power levels of ultrasonic-assisted immersion thawing on chicken breast muscle. It found that using 300 W of ultrasonic power significantly reduced thawing and cooking losses and minimized damage to the protein structure.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Chao Zhang, Yuexin Li, Xiufang Xia, Qinxiu Sun, Fangda Sun, Baohua Kong
Summary: The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated. UF samples showed lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) compared to IF and AF samples (P < 0.05), as well as higher free amino group content and total and reactive sulfhydryl content (P < 0.05). UF also effectively delayed protein structure deterioration and loss of thermal stability during frozen storage (P < 0.05). UF samples at 180 days had similar protein structures and quality characteristics to IF samples at 90 days or AF samples at 60 days.
Article
Nutrition & Dietetics
Xuan Ma, Jun Mei, Weiqiang Qiu, Jing Xie
Summary: The purpose of this study was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker. The findings showed that multi-frequency ultrasound-assisted immersion freezing greatly improved the freezing speed, reduced losses, increased water holding capacity, and improved the microstructure of the fish. Additionally, multi-frequency ultrasound-assisted immersion freezing also regulated the accumulation of free amino acids, improving the overall quality of the large yellow croaker.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Bing Liu, You-Lin Liao, Liang-Liang Jiang, Miao-Miao Chen, Shan-Bin Yang
Summary: This study compared the effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the quality of frozen scallops. The results showed that UIF-150 treatment effectively preserved the protein structure and thermal stability of the scallops during frozen storage, inhibited fat oxidation and microbiological activities, and maintained the microstructure and texture of the scallops. Overall, UIF-150 has potential industrial application prospects in rapid freezing and quality preservation of scallops.
Article
Food Science & Technology
Jing-Wei Li, Jin-Hong Zhao, Xiao-Qian Dong, Hong-Wei Xiao, Sai Zhang, Yi-Jiao Peng
Summary: The effects of immersion freezing (IF), osmo-dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were investigated. IF had the shortest freezing time, followed by ODF and AF. Among the ODF groups, dehydrofreezing in 50% glucose (G-50) showed the highest quality. Compared to AF, IF in 60% ethylene glycol (EG-60) and ODF in G-50 significantly improved the quality of mangoes. Overall, IF in EG-60 was the most favorable method for frozen mangoes, resulting in improved color, reduced drip loss, increased hardness, and enhanced vitamin C and total phenol contents.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma, Qi-Jun Wang
Summary: This study investigated the effects of moisture migration on the overall freshness of chicken breast meat under different iso-choric treatment conditions. The results showed that the moisture transfer processes significantly affected various characteristics of the samples, such as color, water holding capacity, pH, cooking loss, and microstructural integrity. The study suggested that the isochoric protocol could be adjusted based on the sample nature and desired outcomes, providing a theoretical and experimental basis for designing isochoric freezing protocols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chao Zhang, Qian Chen, Qinxiu Sun, Haotian Liu, Xiufang Xia, Baohua Kong
Summary: This study investigated the influence of ultrasound-assisted freezing on the functional properties of myofibrillar protein in chicken breast during frozen storage. It was found that ultrasound-assisted freezing could delay the decrease in functional properties usually seen during frozen storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kun Yang, Xuan Ma, Chuhan Bian, Jun Mei, Jing Xie
Summary: The study investigated the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) at different ultrasound power levels (160, 175, and 190 W) on the quality of large yellow croaker during frozen storage. It was found that MUIF resulted in lower water loss and texture deterioration compared to immersed freezing (IF) by impacting the morphology of ice crystals. Although the total volatile basic nitrogen (TVB-N) and K values increased continuously during frozen storage for all treatments, MUIF consistently achieved lower values than IF. Among them, MUIF at 175 W (MUIF-175) maintained good quality during frozen storage due to the presence of fine and uniform ice crystals, indicating that MUIF at a specific power level can mitigate the quality degradation of samples during frozen storage.
Article
Acoustics
Ye Zou, Liang Li, Jing Yang, Biao Yang, Jingjing Ma, Daoying Wang, Weimin Xu
Summary: This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide treatment on the storage quality of chicken breast meat. The results showed that ultrasound combined with CP treatment significantly reduced the drip and cooking loss of meat, improved the texture parameters, and had no significant effect on the color of chicken breast.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Chao Zhang, Haotian Liu, Xiufang Xia, Fangda Sun, Baohua Kong
Summary: This study found that ultrasound-assisted immersion thawing at 300W significantly improved the solubility and absolute potential value of myofibrillar protein, reduced the turbidity and particle size, lowered loss of gel strength and water holding capacity, and promoted stable emulsion formation. The appropriate ultrasonic power reduced losses in emulsifying and gelling properties of the protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Haibo Shi, Ting Zhou, Xin Wang, Ye Zou, Daoying Wang, Weimin Xu
Summary: The study demonstrated that the low addition of potassium alginate treatment improved the texture of 300-days-old chicken breast, reduced liquid loss, increased the solubility of myofibrillar protein, and optimized gel properties.
Article
Food Science & Technology
Xiaoqiao Chen, Hongying Liu, Xiuxia Li, Yajing Wei, Jianrong Li
Summary: Freezing sea bass fillets at -40 degrees C via ultrasonic-assisted immersion freezing results in smaller, rounder ice crystals and better preservation of texture and protein stability compared to quick-freezing. This method shows promise for improving the quality of aquatic products during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Shuang Qiu, Fangchao Cui, Jinxiang Wang, Wenhui Zhu, Yongxia Xu, Shumin Yi, Xuepeng Li, Jianrong Li
Summary: Immersion freezing and ultrasound-assisted immersion freezing significantly improved the freezing rate of Sciaenops ocellatus, reducing freezing time by over 83% compared to air freezing. Using ultrasound during freezing can accelerate the process and maintain muscle quality of the fish.
Article
Chemistry, Applied
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma, Qi-Jun Wang
Summary: This study investigated the potential of isochoric freezing for chicken breast meat for the first time. The effects of temperature, pressure, and solution concentration on quality characteristics of the meat were evaluated. The results showed that increasing NaCl concentrations depressed freezing temperature and pressure, and samples treated in 2.5% NaCl solution at -4℃ and -8℃ exhibited no significant difference compared with the control.
Article
Agriculture, Multidisciplinary
Fangda Sun, Ran Tao, Qian Liu, Hui Wang, Baohua Kong
Summary: Microbial protease extracted from Harbin dry sausages can maintain stable structure and interact with meat proteins under certain pH and temperature conditions. The structural characteristics of the protease were evaluated using spectroscopy techniques and molecular dynamics.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu, Chengguo Liu
Summary: The study found that both 13-HPODE and MDA could lead to structural modifications of unadsorbed or adsorbed proteins in a concentration-dependent manner and time relationship. Higher levels of MDA resulted in greater oxidative modifications of WPI compared to 13-HPODE, and adsorbed proteins were more easily oxidized by LPO products than unadsorbed proteins.
Article
Food Science & Technology
Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong
Summary: This study evaluated the effects of different power levels of ultrasonic-assisted immersion thawing on chicken breast muscle. It found that using 300 W of ultrasonic power significantly reduced thawing and cooking losses and minimized damage to the protein structure.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Qiang Wang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, Baohua Kong
Summary: This study evaluated the effects of modified atmosphere packaging (MAP) with different CO2 concentrations on the bacterial community and shelf-life of smoked chicken legs. The results showed that MAP treatments improved the color and hardness of the legs, and reduced yellowness, luminance, and lipid oxidation. In addition, MAP treatments effectively inhibited bacterial growth, delayed spoilage, and extended the shelf-life of the samples.
Article
Food Science & Technology
Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Summary: In this study, it was found that protein denaturation and aggregation caused by multiple freeze-thaw cycles and fat levels altered the distribution of surface chemical groups and particle sizes of protein, thereby affecting the emulsifying properties.
Article
Food Science & Technology
Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen, Baohua Kong
Summary: The influence of using KCl to replace NaCl on the quality of bacon was investigated. The results showed that increasing the substitution rate led to changes in sensory characteristics and chemical composition of the bacon.
Article
Food Science & Technology
Xiang-Ao Li, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, Qian Chen
Summary: The effects of different yeast strains on the taste and odour profiles of reduced-salt dry sausages were investigated. Inoculation of specific yeast strains compensated for the lack of saltiness and umami tastes and resulted in an odour profile similar to traditional dry sausages. Volatile analysis showed higher levels of certain compounds in the inoculated sausages. Sensory evaluation confirmed the positive contribution of the yeast strains to the aroma and saltiness of reduced-salt dry sausages. Overall, P. kudriavzevii and D. hansenii can be used as effective starter cultures to improve the flavour of reduced-salt dry sausages.
Article
Food Science & Technology
Hongzhen Du, Qiang Wang, Qian Liu, Qian Chen, Haotian Liu, Ming Xu, Baohua Kong
Summary: This study investigated the influence of different levels of NaCl on the HAA contents and quality characteristics of bacon. The results showed that reducing the NaCl concentration led to an increase in moisture, a(w) value, L* value, b* value, TBARS, and carbonyl content. Sensory evaluation revealed that increasing NaCl concentration significantly enhanced the saltiness of bacon. Higher NaCl concentrations resulted in a decreased total HAA content in fried bacon. Additionally, nonpolar HAA contents in bacon were higher than polar HAA contents, and salt concentration mainly affected the nonpolar HAA content.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Hui Wang, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, Fangda Sun
Summary: The protease generated from Staphylococcus xylosus A2 isolated from Harbin dry sausages was purified and characterized. It showed the highest relative activity at pH 6.0 and 50 degrees C, while maintaining stability within pH 4.0-8.0 and temperatures of 20-50 degrees C. The protease's activity was enhanced by Ca2+ and Zn2+ ions, and it exhibited better catalytic properties at 40 degrees C. Additionally, the hydrolysate obtained from the protease was non-cytotoxic to HEK-293 cells. These findings provide insights into the enzymatic characterization of S. xylosus A2 protease and its potential application in fermented meat products.
Article
Food Science & Technology
Hongsheng Chen, Deyin Pan, Hongzhen Du, Jinming Ma, Baohua Kong, Jingjing Diao
Summary: This study investigated the flavor differences among different parts of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The combination of electronic tongue and electronic nose could effectively distinguish the flavor differences between the different parts of JPGC and CGC. The content of total free amino acids and amino acids contributing to sweet and fresh flavors were higher in JPGC than CGC. Sensory evaluation indicated that JPGC had a better texture, odor, and taste compared to CGC.
Article
Food Science & Technology
Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu, Jinhai Zhao
Summary: The combination of L-Arginine and potassium carbonate can act as a viable phosphate replacer in phosphate-free frankfurters, improving their quality characteristics and retarding lipid oxidation during storage. The optimal combination was found to be 0.1% L-Arginine and 0.15% potassium carbonate.
Article
Food Science & Technology
Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong
Summary: This study investigated the physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon. The results showed that the type of vegetable oil used affected the color of the fried bacon but not the flavor and taste. To reduce HAA concentrations, the selection of appropriate vegetable oil should be considered.
Article
Food Science & Technology
Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Summary: Potato dietary fiber (PDF) improves the quality and nutritional value of chicken patties, by inhibiting dimensional change, improving binding properties, and promoting a more homogeneous meat-protein structure.
Editorial Material
Food Science & Technology
Huiping Wang, Qian Chen, Baohua Kong
Article
Food Science & Technology
Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao, Qian Liu
Summary: This study investigated the effects of different concentrations of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results showed that AMG incorporation improved the emulsion stability, texture, and rheological characteristics of frankfurters, with the optimal concentration being 0.3%. Hydrogen bonds and disulphide bonds were the main molecular forces in the presence of AMG. Microstructural analysis revealed more uniform and dense microstructures in frankfurters with AMG supplementation. Additionally, AMG incorporation increased the in vitro protein digestibility of frankfurters. These findings have practical implications for the production of emulsified meat products.
Review
Thermodynamics
Shuling Guo, Ankuo Zhang
Summary: Low-temperature biopreservation is commonly used for medication storage to prolong their shelf life. However, cryo-injury can occur during cryopreservation, making it crucial to find a way to achieve long-term biopreservation without causing harm. The optimal storage temperature for different biomaterials should be investigated to improve storage efficiency. This review discusses the mechanisms of cryo-injury and biopreservation, as well as the reasons for storing biological tissues at various temperature zones. It provides valuable insights for the development of biostorage technology.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
M. Mohsin Tanveer, Craig R. Bradshaw, Joe Orosz, Greg Kemp
Summary: This study investigates the optimal geometric parameters for a spool compressor using simulation models, and the results indicate that a eccentricity ratio of 0.75 and L/D ratios between 1-1.5 can maximize the volumetric and isentropic efficiencies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Kongkuai Ying, Zhenhua Jiang, Wenting Wu, Jinjian Chu, Shaoshuai Liu, Yinong Wu
Summary: The Stirling/pulse tube cryocooler (SPC) is a highly efficient and long-lasting cryocooler for space applications. It has the ability to adjust the inter-stage refrigeration capacity dynamically by controlling the Stirling displacer in the first stage. This paper proposes an SPC with a second-stage active phase shifter (APS) that can control the phase difference at the second-stage hot end in real time. The experimental results show that the SPC with the APS can provide refrigeration capacity at different temperatures, with a minimum temperature of 13.5K.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Ligeng Li, Hua Tian, Kai Liu, Yibo Wu, Xuan Wang, Xingyu Liang, Gequn Shu
Summary: This study focuses on improving the performance of carbon dioxide refrigeration systems by introducing a multi-ejector design with three controllable ejectors. Experimental analysis shows that the system's performance can be significantly improved by adopting an optimum pressure control strategy under different operating conditions.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Joseph Al Khoury, Rabih Al Haddad, Ghiwa Shakrina, Christelle Bou Malham, Haytham Sayah, Chakib Bouallou, Maroun Nemer
Summary: This study investigates two implementation methods for calculating refrigerant thermodynamic properties and compares their performance. The results show that the implicit fitting method significantly speeds up simulation time and offers greater flexibility for modeling complex energy systems.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Mariella Mateo-Villanueva, Rodolfo Echarri
Summary: This article details three models of different complexity levels for predicting the cold production of a solar cooling device and compares their advantages and disadvantages. The results show that the transient model underestimates the cold generation, while the equilibrium model and universal model overestimate it. The transient model is a useful tool for analyzing the impact of different variables in a solar adsorption refrigeration system, while the simpler models can be used for preliminary design and feasibility studies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Amin M. Elsafi, Majid Bahrami
Summary: The novel spherical micro-absorbers offer high sorption capacity and surface-to-volume ratios, solving issues such as solution carryover and corrosion associated with conventional absorbers.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
