Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain.

Prefried potato is a common semi-finished product used in catering services. However, the quality changes that occur during its transition from a semi-finished to a finished dish remain unclear. This study investigated the moisture and oil content changes in prefried potatoes during freezing-thawing and various reheating processes.

Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality.

Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezing (NCF) technology, which can achieve non-freezing at temperatures below the ice nucleation point (-4.5 °C for yak), was proposed, and corresponding equipment was designed to prolong the shelf life and increase the logistics distance of yak meat.

Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes.

Prepared dishes, as a technological extension of pre-conditioned foods and representative products of the central kitchen, are becoming a major part of people's daily diets. However, the problem of dish quality deterioration owing to freezing in the frozen supply chain has not yet been addressed, and freezing quality enhancement techniques are lacking. Herein, special equipment was used to investigate effects of ultrasound-assisted immersion freezing (UIF) on the quality of the prepared dish (braised beef with potato) and compare it with immersion freezing (IF) and conventional air freezing (AF).

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.

To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezing-thawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.

4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep.

To investigate the impact of age and gender on mutton flavor and quality, we analyzed mutton from 12-month-old and 6-month-old rams and ewes. The results indicated that 12 months Hetian white sheep exhibited higher levels of amino acids, protein, free fatty acids, and reducing sugars compared to 6-months. Additionally, amino acid, protein, and reducing sugar levels were higher in ewes than 12 months rams.

Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration.

To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork.

Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review.

Meat quality (MQ) is unstable during cold chain logistics (CCL). Different technologies have been developed to enhance MQ during the CCL process, while most of them cannot cover all the links of the cold chain because of complex environment (especially transportation and distribution), compatibility issues, and their single effect. Electric fields (EFs) have been explored as a novel treatment for different food processing.

Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.

Prepared dishes are becoming an increasingly important part of diets, while most studies focus on the flavor. In this study, the moisture loss induced by structure changes of precooked beef during freezing-thawing-reheating process was investigated. The myowater trapped and released by 'myenteric channels' and 'water reservoir' were observed by integrated multiple microstructure and water distribution visual analysis.

Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance.

This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness.

To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?

Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine the extent to which LVEF assistance affects the quality of frozen pork for long-term storage, pork was frozen and stored at -18 and -38 °C for up to 5 months. Water-holding capacity, muscle microstructure, and protein properties were investigated after up to 5 months of frozen storage with and without LVEF assistance.

Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks.

This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) characteristics of frozen beef steaks. The thawing times of SMAT-1, 2, and 3 treatments could be shortened by approximately 10.9 %, 20.

The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods.

Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation.

Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels.

This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.

Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method.

The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and -1 °C.

Effect of static magnetic field extended supercooling preservation on beef quality.

Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (-4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (-4 °C) and frozen (-18 °C) treatment on beef quality was investigated.