Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life.However,it is difficult to maintain the supercooled state of food as it i...Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life.However,it is difficult to maintain the supercooled state of food as it is thermodynamically metastable.A slow cooling rate and minimal fluctuation are essential for achieving stable supercooling storage.Therefore,a stepwise algorithm was adopted for supercooling storage in this study.Salmon and olive flounder were stored at 3℃(refrigeration),18℃(freezing),and2℃(supercooling)for 12 days.Samples were maintained in a supercooled state and unfrozen during the storage period.Samples stored after the supercooling treatment were superior with respect to drip loss and water holding capacity(WHC)compared to frozen samples,regardless of the type of sample.WHC and total volatile basic nitrogen values of olive flounder was higher than those in salmon owing to the higher water and protein content in olive flounder than in salmon.Moreover,the supercooled samples inhibited the increase in trimethylamine and volatile basic nitrogen levels.Microbial growth was slow.Thus,a stepwise algorithm for stable supercooled storage was achieved,which effectively preserved fish quality better than freezing and refrigeration storage.展开更多
Supercooling is recognized as a novel preservation method because it maintains the freshness of food without tissue damage caused by ice crystals.Food is a complicated matrix composed of several components with varyin...Supercooling is recognized as a novel preservation method because it maintains the freshness of food without tissue damage caused by ice crystals.Food is a complicated matrix composed of several components with varying freezing points depending on the food type.In this study,effects of food compositions on stability of supercooling preservation were investigated using a model food to define the interaction between supercooling maintenance and the factor of food composition.Furthermore,chicken meat(leg and wing)was used to confirm food freshness during extended storage.The higher the fat and salt content of the model food,better was the maintenance of the supercooled state;however,higher the moisture content,worse was the maintenance of supercooled state.The presence of the fat layer affected the supercooling maintenance rate.In experiments with real food,the chicken leg and wing samples were 80%and 90%supercooled,respectively.The samples conserved at superooling presented significantly lower drip loss,total volatile basic nitrogen,and total aerobic count than those of the refrigeration.In addition,water holding capacity of supercooled samples were not significant differences compared to frozen samples.展开更多
文摘Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life.However,it is difficult to maintain the supercooled state of food as it is thermodynamically metastable.A slow cooling rate and minimal fluctuation are essential for achieving stable supercooling storage.Therefore,a stepwise algorithm was adopted for supercooling storage in this study.Salmon and olive flounder were stored at 3℃(refrigeration),18℃(freezing),and2℃(supercooling)for 12 days.Samples were maintained in a supercooled state and unfrozen during the storage period.Samples stored after the supercooling treatment were superior with respect to drip loss and water holding capacity(WHC)compared to frozen samples,regardless of the type of sample.WHC and total volatile basic nitrogen values of olive flounder was higher than those in salmon owing to the higher water and protein content in olive flounder than in salmon.Moreover,the supercooled samples inhibited the increase in trimethylamine and volatile basic nitrogen levels.Microbial growth was slow.Thus,a stepwise algorithm for stable supercooled storage was achieved,which effectively preserved fish quality better than freezing and refrigeration storage.
文摘Supercooling is recognized as a novel preservation method because it maintains the freshness of food without tissue damage caused by ice crystals.Food is a complicated matrix composed of several components with varying freezing points depending on the food type.In this study,effects of food compositions on stability of supercooling preservation were investigated using a model food to define the interaction between supercooling maintenance and the factor of food composition.Furthermore,chicken meat(leg and wing)was used to confirm food freshness during extended storage.The higher the fat and salt content of the model food,better was the maintenance of the supercooled state;however,higher the moisture content,worse was the maintenance of supercooled state.The presence of the fat layer affected the supercooling maintenance rate.In experiments with real food,the chicken leg and wing samples were 80%and 90%supercooled,respectively.The samples conserved at superooling presented significantly lower drip loss,total volatile basic nitrogen,and total aerobic count than those of the refrigeration.In addition,water holding capacity of supercooled samples were not significant differences compared to frozen samples.
