Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
•Ultrasound immersion freezing (UF) enhanced the freezing rate of chicken breast.•The appropriate ultrasonic power reduced the ice crystal size in chicken breast.•UF at 165 W (UF-165) reduced the thawing and cooking loss of chicken breast.•UF-165 samples maintained the highest chicken breast protein...
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| Veröffentlicht in: | International journal of refrigeration 2020-09, Vol.117, p.247-255 |
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| creator | Zhang, Chao Sun, Qinxiu Chen, Qian Kong, Baohua Diao, Xinping |
| description | •Ultrasound immersion freezing (UF) enhanced the freezing rate of chicken breast.•The appropriate ultrasonic power reduced the ice crystal size in chicken breast.•UF at 165 W (UF-165) reduced the thawing and cooking loss of chicken breast.•UF-165 samples maintained the highest chicken breast protein thermal stability.•UF-165 samples had less mobility and loss of immobilized water and free water.
This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P |
| doi_str_mv | 10.1016/j.ijrefrig.2020.05.006 |
| format | Article |
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This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P<0.05) compared to those of the AF and IF samples. Low field nuclear magnetic resonance analysis proved that the T21 and T22 of the UF-165 samples were shorter than those of the AF and IF samples (P<0.05), which meant that UF-165 reduced the mobility and loss of immobilized water. Overall, the appropriate ultrasonic power had a positive effect on maintaining the quality of frozen chicken breast.
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This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P<0.05) compared to those of the AF and IF samples. Low field nuclear magnetic resonance analysis proved that the T21 and T22 of the UF-165 samples were shorter than those of the AF and IF samples (P<0.05), which meant that UF-165 reduced the mobility and loss of immobilized water. Overall, the appropriate ultrasonic power had a positive effect on maintaining the quality of frozen chicken breast.
[Display omitted]</description><subject>Breast cancer</subject><subject>Chicken breast</subject><subject>Chickens</subject><subject>Congélation par immersion assistée par ultrasons</subject><subject>Cooking</subject><subject>Freeze time</subject><subject>Freezing</subject><subject>Heat transfer</subject><subject>Ice crystals</subject><subject>Mechanical properties</subject><subject>Muscles</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Physicochemical properties</subject><subject>Poitrine de poulet</subject><subject>Propriétés physico-chimiques</subject><subject>Quality</subject><subject>Qualité</subject><subject>Studies</subject><subject>Submerging</subject><subject>Ultrasonic imaging</subject><subject>Ultrasound</subject><subject>Ultrasound-assisted immersion freezing</subject><issn>0140-7007</issn><issn>1879-2081</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkM1u2zAQhIkiAeq4eYWCQM9Sl7RESrcUgZMUMNBLeybo5Sqmqh-HpIo6Tx8mbs857R5mZnc-xj4LKAUI9bUvfR-oC_6xlCChhLoEUB_YSjS6LSQ04oKtQFRQaAD9kV3F2AMIDXWzYn-3XUeYIp87vgwp2DgvkytsjD4mctyPI4Xo54l3gejZT4887-lAfFwiDsSfFjv4dOJ2cvx4OEWPMx5o9GgHfgzzkULy9BaPB4-_aeL7QDamT-yys0Ok639zzX7dbX_ePhS7H_ffb7_tCtxUkArdOt1Q1TaWXNfgvmpQti3UQivdWuxqJyQQopaqwla7jQK1kQRCCoEW2s2afTnn5meeForJ9PMSpnzSyKpSWspGqqxSZxWGOcZM0xyDH204GQHmlbLpzX_K5pWygdpkytl4czZS7vDHUzARPU1IzofM1bjZvxfxAkIfi6k</recordid><startdate>202009</startdate><enddate>202009</enddate><creator>Zhang, Chao</creator><creator>Sun, Qinxiu</creator><creator>Chen, Qian</creator><creator>Kong, Baohua</creator><creator>Diao, Xinping</creator><general>Elsevier Ltd</general><general>Elsevier Science Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7TB</scope><scope>8FD</scope><scope>FR3</scope><orcidid>https://orcid.org/0000-0002-6417-6836</orcidid></search><sort><creationdate>202009</creationdate><title>Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast</title><author>Zhang, Chao ; Sun, Qinxiu ; Chen, Qian ; Kong, Baohua ; Diao, Xinping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-79d78e498aedf8cb48c2990517679acf5d120ecc7264c97d360632e01211ca093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Breast cancer</topic><topic>Chicken breast</topic><topic>Chickens</topic><topic>Congélation par immersion assistée par ultrasons</topic><topic>Cooking</topic><topic>Freeze time</topic><topic>Freezing</topic><topic>Heat transfer</topic><topic>Ice crystals</topic><topic>Mechanical properties</topic><topic>Muscles</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Physicochemical properties</topic><topic>Poitrine de poulet</topic><topic>Propriétés physico-chimiques</topic><topic>Quality</topic><topic>Qualité</topic><topic>Studies</topic><topic>Submerging</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><topic>Ultrasound-assisted immersion freezing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Chao</creatorcontrib><creatorcontrib>Sun, Qinxiu</creatorcontrib><creatorcontrib>Chen, Qian</creatorcontrib><creatorcontrib>Kong, Baohua</creatorcontrib><creatorcontrib>Diao, Xinping</creatorcontrib><collection>CrossRef</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><jtitle>International journal of refrigeration</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Chao</au><au>Sun, Qinxiu</au><au>Chen, Qian</au><au>Kong, Baohua</au><au>Diao, Xinping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast</atitle><jtitle>International journal of refrigeration</jtitle><date>2020-09</date><risdate>2020</risdate><volume>117</volume><spage>247</spage><epage>255</epage><pages>247-255</pages><issn>0140-7007</issn><eissn>1879-2081</eissn><abstract>•Ultrasound immersion freezing (UF) enhanced the freezing rate of chicken breast.•The appropriate ultrasonic power reduced the ice crystal size in chicken breast.•UF at 165 W (UF-165) reduced the thawing and cooking loss of chicken breast.•UF-165 samples maintained the highest chicken breast protein thermal stability.•UF-165 samples had less mobility and loss of immobilized water and free water.
This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical properties of chicken breast. As the ultrasonic power increased, the total freezing time of the UF samples first decreased and then increased. UF at 165 W (UF-165) remarkably shortened the freezing time of the samples. Microstructure analysis showed that UF-165 samples had the smaller and more uniform ice crystals. In addition, UF-165 effectively reduced the thawing and cooking losses (P<0.05) compared to those of the AF and IF samples. Low field nuclear magnetic resonance analysis proved that the T21 and T22 of the UF-165 samples were shorter than those of the AF and IF samples (P<0.05), which meant that UF-165 reduced the mobility and loss of immobilized water. Overall, the appropriate ultrasonic power had a positive effect on maintaining the quality of frozen chicken breast.
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Breast cancer Chicken breast Chickens Congélation par immersion assistée par ultrasons Cooking Freeze time Freezing Heat transfer Ice crystals Mechanical properties Muscles NMR Nuclear magnetic resonance Physicochemical properties Poitrine de poulet Propriétés physico-chimiques Quality Qualité Studies Submerging Ultrasonic imaging Ultrasound Ultrasound-assisted immersion freezing |
| title | Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast |
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