Cargando…

The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Zeyu, Ma, Wanru, Xian, Zhaojun, Liu, Qingsong, Hui, Ailing, Zhang, Wencheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8363880/ https://www.ncbi.nlm.nih.gov/pubmed/34388653 http://dx.doi.org/10.1016/j.ultsonch.2021.105707

Ejemplares similares

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
por: Kim, Yiseul, et al.
Publicado: (2016)

Deep freezing to maintain the freshness of pork loin during long-term storage
por: Lee, SangYoon, et al.
Publicado: (2021)

Quick Preparation of Moisture-Saturated Carbon Fiber-Reinforced Plastics and Their Accelerated Ageing Tests Using Heat and Moisture
por: Kunioka, Masao, et al.
Publicado: (2016)

Influence of freeze-thawed cycles on pork quality
por: Tippala, Tiprawee, et al.
Publicado: (2021)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids
por: Feng, Xiaohui, et al.
Publicado: (2022)

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
por: Yu, Pengjuan, et al.
Publicado: (2023)

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments
por: Lin, Hui, et al.
Publicado: (2022)

Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings
por: Jiménez, Reagan L., et al.
Publicado: (2023)

Quality Evaluation of Pork with Various Freezing and Thawing Methods
por: Ku, Su Kyung, et al.
Publicado: (2014)

Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment
por: Chu, Fuyu, et al.
Publicado: (2023)

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles
por: Pan, Nan, et al.
Publicado: (2021)

Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage
por: Chauhan, Pranav, et al.
Publicado: (2019)

Impact of the magnetic field‐assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia
por: Wei, Heyun, et al.
Publicado: (2021)

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage
por: Ham, Youn-Kyung, et al.
Publicado: (2022)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
por: Yun, Young-Chan, et al.
Publicado: (2021)

Storage Stability and Flavor Change of Marinated Pork
por: Zhang, Yin, et al.
Publicado: (2022)

Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
por: Choe, Ju-Hui, et al.
Publicado: (2017)

The Influence of Moisture Content and Temperature on the Long-Term Storage Stability of Freeze-Dried High Concentration Immunoglobulin G (IgG)
por: Duralliu, Arnold, et al.
Publicado: (2020)

Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
por: Park, Jung-Min, et al.
Publicado: (2018)

Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions
por: Dumandan, Nico G., et al.
Publicado: (2023)

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness
por: Lin, Hong-Ting Victor, et al.
Publicado: (2021)

Rapid and Simultaneous Measurement of Fat and Moisture Contents in Pork by Low-Field Nuclear Magnetic Resonance
por: Tang, Shuyue, et al.
Publicado: (2022)

Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers
por: Wang, Haiyan, et al.
Publicado: (2023)

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
por: Yoon, Jiye, et al.
Publicado: (2023)

Depicting Precise Temperature and Duration of Vernalization and Inhibiting Early Bolting and Flowering of Angelica sinensis by Freezing Storage
por: Liu, Xiaoxia, et al.
Publicado: (2022)

Arrest of membrane fusion events in mast cells by quick-freezing
Publicado: (1980)

Numerical Simulation of Moisture Diffusion in the Microstructure of Asphalt Mixtures
por: Tu, Chongzhi, et al.
Publicado: (2023)

Changes in Polyphenolics during Storage of Products Prepared with Freeze-Dried Wild Blueberry Powder
por: Lavefve, Laura, et al.
Publicado: (2020)

Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking
por: Liu, Linggao, et al.
Publicado: (2022)

Surface–Atmosphere Moisture Interactions in the Frozen Ground Regions of Eurasia
por: Ford, Trent W., et al.
Publicado: (2016)

Structural Changes and Evolution of Peptides During Chill Storage of Pork
por: Zou, Xiaoyu, et al.
Publicado: (2020)

Application of ε‐polylysine in extending the storage period of pork jerky
por: Zhang, Yizhuo, et al.
Publicado: (2021)

Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage
por: Lee, Yun-Kyung, et al.
Publicado: (2015)

Endothelial fenestral diaphragms: a quick-freeze, deep-etch study
por: Bearer, EL, et al.
Publicado: (1985)

Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor
por: Li, Haoxin, et al.
Publicado: (2021)

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing
por: Zhang, Xiaotong, et al.
Publicado: (2023)

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying
por: Lin, Hong-Ting Victor, et al.
Publicado: (2021)

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility
por: Sánchez-Torres, E.A., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_3n0dg6krms7sqivdjjjbiqd4r4