Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork
The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, m...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhou, Ying [verfasserIn] Jing, Keyan [verfasserIn] Jia, Chuankang [verfasserIn] Mao, Rongrong [verfasserIn] Zhang, Baoxue [verfasserIn] Yang, Bin [verfasserIn] Yuan, Ci [verfasserIn] Qi, Jun [verfasserIn] Xiong, Guoyuan [verfasserIn] Zhang, Chunhui [verfasserIn] Gao, Zhangguo [verfasserIn] Xiong, Wei [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2024 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 159 |
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| Übergeordnetes Werk: |
volume:159 |
| DOI / URN: |
10.1016/j.foodcont.2024.110292 |
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| Katalog-ID: |
ELV06679191X |
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| 245 | 1 | 0 | |a Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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| 520 | |a The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. | ||
| 650 | 4 | |a Freeze-thawed minced pork | |
| 650 | 4 | |a Staged thawing | |
| 650 | 4 | |a Antifreeze protein | |
| 650 | 4 | |a Freeze-thaw cycles | |
| 650 | 4 | |a Physico-chemical properties | |
| 700 | 1 | |a Jing, Keyan |e verfasserin |4 aut | |
| 700 | 1 | |a Jia, Chuankang |e verfasserin |4 aut | |
| 700 | 1 | |a Mao, Rongrong |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Baoxue |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Bin |e verfasserin |4 aut | |
| 700 | 1 | |a Yuan, Ci |e verfasserin |4 aut | |
| 700 | 1 | |a Qi, Jun |e verfasserin |4 aut | |
| 700 | 1 | |a Xiong, Guoyuan |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Chunhui |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Zhangguo |e verfasserin |4 aut | |
| 700 | 1 | |a Xiong, Wei |e verfasserin |4 aut | |
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10.1016/j.foodcont.2024.110292 doi (DE-627)ELV06679191X (ELSEVIER)S0956-7135(24)00009-4 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhou, Ying verfasserin aut Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork 2024 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties Jing, Keyan verfasserin aut Jia, Chuankang verfasserin aut Mao, Rongrong verfasserin aut Zhang, Baoxue verfasserin aut Yang, Bin verfasserin aut Yuan, Ci verfasserin aut Qi, Jun verfasserin aut Xiong, Guoyuan verfasserin aut Zhang, Chunhui verfasserin aut Gao, Zhangguo verfasserin aut Xiong, Wei verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 159 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:159 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 159 |
| spelling |
10.1016/j.foodcont.2024.110292 doi (DE-627)ELV06679191X (ELSEVIER)S0956-7135(24)00009-4 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhou, Ying verfasserin aut Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork 2024 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties Jing, Keyan verfasserin aut Jia, Chuankang verfasserin aut Mao, Rongrong verfasserin aut Zhang, Baoxue verfasserin aut Yang, Bin verfasserin aut Yuan, Ci verfasserin aut Qi, Jun verfasserin aut Xiong, Guoyuan verfasserin aut Zhang, Chunhui verfasserin aut Gao, Zhangguo verfasserin aut Xiong, Wei verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 159 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:159 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 159 |
| allfields_unstemmed |
10.1016/j.foodcont.2024.110292 doi (DE-627)ELV06679191X (ELSEVIER)S0956-7135(24)00009-4 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhou, Ying verfasserin aut Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork 2024 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties Jing, Keyan verfasserin aut Jia, Chuankang verfasserin aut Mao, Rongrong verfasserin aut Zhang, Baoxue verfasserin aut Yang, Bin verfasserin aut Yuan, Ci verfasserin aut Qi, Jun verfasserin aut Xiong, Guoyuan verfasserin aut Zhang, Chunhui verfasserin aut Gao, Zhangguo verfasserin aut Xiong, Wei verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 159 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:159 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 159 |
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10.1016/j.foodcont.2024.110292 doi (DE-627)ELV06679191X (ELSEVIER)S0956-7135(24)00009-4 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhou, Ying verfasserin aut Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork 2024 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties Jing, Keyan verfasserin aut Jia, Chuankang verfasserin aut Mao, Rongrong verfasserin aut Zhang, Baoxue verfasserin aut Yang, Bin verfasserin aut Yuan, Ci verfasserin aut Qi, Jun verfasserin aut Xiong, Guoyuan verfasserin aut Zhang, Chunhui verfasserin aut Gao, Zhangguo verfasserin aut Xiong, Wei verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 159 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:159 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 159 |
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10.1016/j.foodcont.2024.110292 doi (DE-627)ELV06679191X (ELSEVIER)S0956-7135(24)00009-4 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Zhou, Ying verfasserin aut Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork 2024 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties Jing, Keyan verfasserin aut Jia, Chuankang verfasserin aut Mao, Rongrong verfasserin aut Zhang, Baoxue verfasserin aut Yang, Bin verfasserin aut Yuan, Ci verfasserin aut Qi, Jun verfasserin aut Xiong, Guoyuan verfasserin aut Zhang, Chunhui verfasserin aut Gao, Zhangguo verfasserin aut Xiong, Wei verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 159 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:159 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 159 |
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Zhou, Ying @@aut@@ Jing, Keyan @@aut@@ Jia, Chuankang @@aut@@ Mao, Rongrong @@aut@@ Zhang, Baoxue @@aut@@ Yang, Bin @@aut@@ Yuan, Ci @@aut@@ Qi, Jun @@aut@@ Xiong, Guoyuan @@aut@@ Zhang, Chunhui @@aut@@ Gao, Zhangguo @@aut@@ Xiong, Wei @@aut@@ |
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Zhou, Ying |
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Zhou, Ying ddc 630 bkl 58.34 misc Freeze-thawed minced pork misc Staged thawing misc Antifreeze protein misc Freeze-thaw cycles misc Physico-chemical properties Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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630 640 VZ 58.34 bkl Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork Freeze-thawed minced pork Staged thawing Antifreeze protein Freeze-thaw cycles Physico-chemical properties |
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Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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Zhou, Ying Jing, Keyan Jia, Chuankang Mao, Rongrong Zhang, Baoxue Yang, Bin Yuan, Ci Qi, Jun Xiong, Guoyuan Zhang, Chunhui Gao, Zhangguo Xiong, Wei |
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effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
| abstract |
The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. |
| abstractGer |
The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. |
| abstract_unstemmed |
The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P < 0.05). The material loss of the AFP sample thawed at 25/-1 °C was reduced. Meanwhile, the AFP samples thawed at 25/-1 °C appeared the shortest T22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 °C combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork. |
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Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork |
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Jing, Keyan Jia, Chuankang Mao, Rongrong Zhang, Baoxue Yang, Bin Yuan, Ci Qi, Jun Xiong, Guoyuan Zhang, Chunhui Gao, Zhangguo Xiong, Wei |
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|
| score |
7.401 |