The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration
Authors
Keywords
Ultrasound-assisted immersion freezing, Freezing rate, Quality deterioration, Ice crystals, Myofibrillar protein, Freezable water
Journal
ULTRASONICS SONOCHEMISTRY
Volume 78, Issue -, Pages 105707
Publisher
Elsevier BV
Online
2021-08-08
DOI
10.1016/j.ultsonch.2021.105707
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
- (2020) Fangfei Li et al. FOOD RESEARCH INTERNATIONAL
- Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
- (2020) Chao Zhang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
- (2020) Dongni Li et al. FOOD CHEMISTRY
- Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
- (2020) Chao Zhang et al. ULTRASONICS SONOCHEMISTRY
- Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Advances in application of ultrasound in food processing: A review
- (2020) Nitya Bhargava et al. ULTRASONICS SONOCHEMISTRY
- Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage
- (2019) Mingcheng Zhang et al. MEAT SCIENCE
- Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
- (2019) Qinxiu Sun et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
- (2019) Qinxiu Sun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing
- (2019) Baoguo Xu et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review
- (2019) Swati Mahato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
- (2019) Yanyan Zhang et al. JOURNAL OF CEREAL SCIENCE
- Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
- (2019) Xizhe Fu et al. ULTRASONICS SONOCHEMISTRY
- Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins
- (2018) Siwen Xue et al. Innovative Food Science & Emerging Technologies
- Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles
- (2018) Mingcheng Zhang et al. MEAT SCIENCE
- The impact of frozen storage duration on physical, chemical and microbiological properties of pork
- (2018) Helga Medić et al. MEAT SCIENCE
- Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
- (2018) Zhaoming Wang et al. MEAT SCIENCE
- Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months
- (2018) Rafael S.B. Pinheiro et al. MEAT SCIENCE
- The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
- (2018) Qinxiu Sun et al. ULTRASONICS SONOCHEMISTRY
- Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
- (2018) Qingqing Jiang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat
- (2017) Guoliang Jia et al. Innovative Food Science & Emerging Technologies
- The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
- (2017) Qian Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion
- (2017) Eun Ji Choi et al. MEAT SCIENCE
- Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads
- (2017) Benjamin W.B. Holman et al. MEAT SCIENCE
- Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
- (2017) Mingcheng Zhang et al. MEAT SCIENCE
- Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers
- (2017) Jéssica de Oliveira Monteschio et al. MEAT SCIENCE
- Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
- (2017) Da-cheng Kang et al. ULTRASONICS SONOCHEMISTRY
- Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
- (2016) Laura Lorido et al. FOOD CHEMISTRY
- Preparation, characterization and functional properties of flax seed protein isolate
- (2016) Pratibha Kaushik et al. FOOD CHEMISTRY
- Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage
- (2015) Li Huang et al. FOOD CHEMISTRY
- Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles
- (2015) Farnaz Faridnia et al. Innovative Food Science & Emerging Technologies
- Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root
- (2015) Jing Tu et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals
- (2015) Md. Nahidul Islam et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage
- (2015) Sajid Maqsood et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- A pilot metabolic profiling study in hepatopancreas of Litopenaeus vannamei with white spot syndrome virus based on 1H NMR spectroscopy
- (2015) Peng-fei Liu et al. JOURNAL OF INVERTEBRATE PATHOLOGY
- Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage
- (2015) Yun-Sang Choi et al. Korean Journal for Food Science of Animal Resources
- Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate
- (2015) Juyang Zhao et al. PROCESS BIOCHEMISTRY
- The principles of ultrasound and its application in freezing related processes of food materials: A review
- (2015) Xinfeng Cheng et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish
- (2015) Bao-guo Xu et al. ULTRASONICS SONOCHEMISTRY
- Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
- (2015) Yeon-Ji Jo et al. Korean Journal for Food Science of Animal Resources
- Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel
- (2014) Yin Li et al. Food Biophysics
- Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments
- (2014) Huajun Jian et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing
- (2014) Ying Xin et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms
- (2014) Md. Nahidul Islam et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing
- (2014) Baoguo Xu et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.)
- (2014) Ying Xin et al. ULTRASONICS SONOCHEMISTRY
- Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C
- (2013) Dasong Liu et al. FOOD CHEMISTRY
- Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples
- (2013) Hossein Kiani et al. Innovative Food Science & Emerging Technologies
- Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler
- (2013) Li Huang et al. MEAT SCIENCE
- The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
- (2013) Ciara K. McDonnell et al. MEAT SCIENCE
- Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
- (2013) Mariana Utrera et al. MEAT SCIENCE
- Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR
- (2012) Isabel Sánchez-Alonso et al. FOOD CHEMISTRY
- Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
- (2012) Xiangli He et al. JOURNAL OF FOOD ENGINEERING
- An improvement in the immersion freezing process for frozen dough via ultrasound irradiation
- (2012) Song-Qing Hu et al. JOURNAL OF FOOD ENGINEERING
- Impact of freezing and thawing on the quality of meat: Review
- (2012) Coleen Leygonie et al. MEAT SCIENCE
- Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
- (2011) Kelly L. Pearce et al. MEAT SCIENCE
- Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials
- (2011) Hossein Kiani et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasonically induced nucleation on ice crystals’ size and shape during freezing in vials
- (2010) Mathieu Saclier et al. CHEMICAL ENGINEERING SCIENCE
- Lipid oxidation and improving the oxidative stability
- (2010) Fereidoon Shahidi et al. CHEMICAL SOCIETY REVIEWS
- Freezing of strawberries by immersion in CaCl2 solutions
- (2010) Carolina D. Galetto et al. FOOD CHEMISTRY
- Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials
- (2010) Rui Ganhão et al. FOOD CHEMISTRY
- Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
- (2009) Ayla Soyer et al. FOOD CHEMISTRY
- Lipid and colour stability of meat from lambs fed fresh herbage or concentrate
- (2009) G. Luciano et al. MEAT SCIENCE
- Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
- (2009) Xiufang Xia et al. MEAT SCIENCE
- Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display
- (2009) E. Muela et al. MEAT SCIENCE
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now