Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
出版年份 2022 全文链接
标题
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
作者
关键词
Mechanisms, Freezing rate, Ice crystals, Quality attributes, Meat and meat products
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 124, Issue -, Pages 63-85
出版商
Elsevier BV
发表日期
2022-04-06
DOI
10.1016/j.tifs.2022.04.004
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Bio-inspired eutectogels enabled by binary Natural Deep Eutectic Solvents (NADESs): Interfacial anti-frosting, freezing-tolerance, and mechanisms
- (2022) You Tian et al. FOOD HYDROCOLLOIDS
- Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage
- (2021) Fangfei Li et al. FOOD CHEMISTRY
- Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
- (2021) Yong Xie et al. Innovative Food Science & Emerging Technologies
- Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage
- (2021) Fangfei Li et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Development of Natural Deep Eutectic Solvents (NADESs) as Anti-Freezing Agents for the Frozen Food Industry: Water-Tailoring Effects, Anti-Freezing Mechanisms and Applications
- (2021) You Tian et al. FOOD CHEMISTRY
- Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
- (2021) Yong Xie et al. MEAT SCIENCE
- Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)
- (2021) Xuan Ma et al. ULTRASONICS SONOCHEMISTRY
- Ensuring the quality of meat in cold chain logistics: A comprehensive review
- (2021) Qing-Shan Ren et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 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
- Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability
- (2020) You Tian et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles
- (2020) Xin Du et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ice-binding proteins: a remarkable ice crystal regulator for frozen foods
- (2020) Xu Chen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution
- (2020) Mathieu Sadot et al. Innovative Food Science & Emerging Technologies
- Transport phenomena and their effect on microstructure of frozen fruits and vegetables
- (2020) Kehinde Peter Alabi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications
- (2020) Wenyang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP
- (2020) Linyu Nian et al. FOOD CHEMISTRY
- Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing
- (2020) Qinxiu Sun et al. JOURNAL OF FOOD SCIENCE
- Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
- (2020) Chao Zhang et al. ULTRASONICS SONOCHEMISTRY
- Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes
- (2020) You Tian et al. ULTRASONICS SONOCHEMISTRY
- Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase
- (2020) Lina Cheng et al. FOOD CHEMISTRY
- 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
- Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes
- (2020) Xin Du et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
- (2020) Bo Wang et al. MEAT SCIENCE
- 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
- Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems
- (2019) Ximing Zhan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing
- (2019) Qin Hou et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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 vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles
- (2019) Linyu Nian et al. FOOD CHEMISTRY
- Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi
- (2019) Sanjeev Sharma et al. Journal of Aquatic Food Product Technology
- The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)
- (2019) Zhijia Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment
- (2019) Luyun Cai et al. Food and Bioprocess Technology
- Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends
- (2019) You Tian et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Bioinspired Materials for Controlling Ice Nucleation, Growth, and Recrystallization
- (2018) Zhiyuan He et al. ACCOUNTS OF CHEMICAL RESEARCH
- Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure
- (2018) Peizhi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage
- (2018) Weiwei Cheng et al. FOOD CHEMISTRY
- Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm
- (2018) Weiwei Cheng et al. FOOD CHEMISTRY
- Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss ) fillet
- (2018) N. Hafezparast-Moadab 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
- Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
- (2018) Hyun-Wook Kim et al. MEAT SCIENCE
- Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce
- (2018) Yang Yang et al. MEAT SCIENCE
- Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
- (2018) Wenhuang Luo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of freezing on cell structure of fresh cellular food materials: A review
- (2018) Dongmei Li et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
- (2018) Zhaoming Wang et al. MEAT SCIENCE
- Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review
- (2018) Ximing Zhan et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major)
- (2018) Luyun Cai et al. Food and Bioprocess Technology
- Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet
- (2018) Wacław Laskowski et al. Nutrients
- 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
- Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin
- (2017) Antonio C. Rodríguez et al. Food and Bioprocess Technology
- Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn ( Metapenaeus ensis )
- (2017) Lina Cheng et al. FOOD CHEMISTRY
- Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks
- (2017) Laura Otero et al. JOURNAL OF FOOD ENGINEERING
- Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
- (2017) Mohsen Dalvi-Isfahan et al. JOURNAL OF FOOD ENGINEERING
- Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin
- (2017) Guoliang Jia et al. JOURNAL OF FOOD ENGINEERING
- Relationship between proteolysis and water-holding of myofibrils
- (2017) Zhen Zeng et al. MEAT SCIENCE
- Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing
- (2016) Geun-Pyo Hong et al. Innovative Food Science & Emerging Technologies
- Effect of freezing under electrostatic field on the quality of lamb meat
- (2016) M. Dalvi-Isfahan et al. Innovative Food Science & Emerging Technologies
- Fatty acid composition, antioxidant levels and oxidation products development in the muscle tissue of Merluccius merluccius and Dicentrarchus labrax during ice storage
- (2016) Rita Celano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork
- (2016) Mi-Jung Choi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging
- (2016) Xiang Wu et al. MEAT SCIENCE
- Psychrophilic and psychrotrophic fungi: a comprehensive review
- (2016) Noor Hassan et al. REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY
- Psychrophilic and psychrotrophic fungi: a comprehensive review
- (2016) Noor Hassan et al. REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY
- Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses
- (2015) Lina Cheng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- A Review of Novel and Innovative Food Freezing Technologies
- (2015) Christian James et al. Food and Bioprocess Technology
- 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
- 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
- Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method
- (2014) Guangming Su et al. Innovative Food Science & Emerging Technologies
- Development of an innovative microwave assisted food freezing process
- (2014) E. Xanthakis et al. Innovative Food Science & Emerging Technologies
- 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
- Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing
- (2014) Young Boong Kim et al. Korean Journal for Food Science of Animal Resources
- Quality Evaluation of Pork with Various Freezing and Thawing Methods
- (2014) Su Kyung Ku et al. Korean Journal for Food Science of Animal Resources
- Protein Oxidation: Basic Principles and Implications for Meat Quality
- (2013) Wangang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Enhancement of Food Processes by Ultrasound: A Review
- (2013) Yang Tao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage
- (2013) Ji-Yeon Chun et al. Food and Bioprocess Technology
- Effect of static electric field on ice crystal size reduction during freezing of pork meat
- (2013) E. Xanthakis et al. Innovative Food Science & Emerging Technologies
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork
- (2012) Kook-Bo Shim et al. Korean Journal for Food Science of Animal Resources
- Impact of freezing and thawing on the quality of meat: Review
- (2012) Coleen Leygonie et al. MEAT SCIENCE
- Effect of radiofrequency assisted freezing on meat microstructure and quality
- (2011) Monica Anese et al. FOOD RESEARCH INTERNATIONAL
- High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio
- (2011) C.E. Realini et al. MEAT SCIENCE
- Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
- (2010) Valeria Tironi et al. Innovative Food Science & Emerging Technologies
- Production of a Recombinant Type 1 Antifreeze Protein Analogue byL.lactisand Its Applications on Frozen Meat and Frozen Dough
- (2009) Chuan-Mei Yeh et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- High pressure induced changes on sarcoplasmic protein fraction and quality indicators
- (2009) Begonya Marcos 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
- Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation
- (2008) K. Smet et al. POULTRY SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd 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 Now