In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps
Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temp...
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| Veröffentlicht in: | Food chemistry 2024-11, Vol.457, p.140089, Article 140089 |
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| creator | Zhu, Zhiwei Zhang, Han Liu, Xiaohui Zeng, Qingqing Sun, Da-Wen Wang, Zhe |
| description | Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from −2 ∼ −20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, −2 ∼ −3 °C and − 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.
•An in situ method by variable temperature nuclear magnetic resonance was developed.•Ice fractions and water states during partial freezing (PF) and thawing were studied.•Ice fraction change shows slow increase, random leap and remarkable leap stages.•Suitable PF temperatures for pork of −2 ∼ −3 °C and shrimp of 3.5 °C were obtained. |
| doi_str_mv | 10.1016/j.foodchem.2024.140089 |
| format | Article |
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•An in situ method by variable temperature nuclear magnetic resonance was developed.•Ice fractions and water states during partial freezing (PF) and thawing were studied.•Ice fraction change shows slow increase, random leap and remarkable leap stages.•Suitable PF temperatures for pork of −2 ∼ −3 °C and shrimp of 3.5 °C were obtained.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.140089</identifier><identifier>PMID: 38955122</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; food chemistry ; Food Handling ; Food Preservation - methods ; Freezing ; ice ; Ice - analysis ; Ice fraction ; liquid nitrogen ; Magnetic Resonance Spectroscopy ; muscles ; nuclear magnetic resonance spectroscopy ; Partial freezing ; Penaeidae - chemistry ; pork ; Pork loin ; Seafood - analysis ; Shellfish - analysis ; Shrimp ; Swine ; temperature ; VT-NMR ; Water - analysis ; Water - chemistry ; Water state</subject><ispartof>Food chemistry, 2024-11, Vol.457, p.140089, Article 140089</ispartof><rights>2024 The Authors</rights><rights>Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c396t-75c3c856166bcba99b9c366059cb190e331079002e9e91b56d208cf9e16578e23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814624017394$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38955122$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhu, Zhiwei</creatorcontrib><creatorcontrib>Zhang, Han</creatorcontrib><creatorcontrib>Liu, Xiaohui</creatorcontrib><creatorcontrib>Zeng, Qingqing</creatorcontrib><creatorcontrib>Sun, Da-Wen</creatorcontrib><creatorcontrib>Wang, Zhe</creatorcontrib><title>In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from −2 ∼ −20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, −2 ∼ −3 °C and − 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.
•An in situ method by variable temperature nuclear magnetic resonance was developed.•Ice fractions and water states during partial freezing (PF) and thawing were studied.•Ice fraction change shows slow increase, random leap and remarkable leap stages.•Suitable PF temperatures for pork of −2 ∼ −3 °C and shrimp of 3.5 °C were obtained.</description><subject>Animals</subject><subject>food chemistry</subject><subject>Food Handling</subject><subject>Food Preservation - methods</subject><subject>Freezing</subject><subject>ice</subject><subject>Ice - analysis</subject><subject>Ice fraction</subject><subject>liquid nitrogen</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>muscles</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Partial freezing</subject><subject>Penaeidae - chemistry</subject><subject>pork</subject><subject>Pork loin</subject><subject>Seafood - analysis</subject><subject>Shellfish - analysis</subject><subject>Shrimp</subject><subject>Swine</subject><subject>temperature</subject><subject>VT-NMR</subject><subject>Water - analysis</subject><subject>Water - chemistry</subject><subject>Water state</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFv2zAMhYViRZO1_QuBjrs4oyxLlm4binUrEGCX9SzIMt0qdSxXsjtsv34yku6aE0HieyQeHyEbBlsGTH7eb7sQWveMh20JZbVlFYDSF2TNVM2LGuryA1kDB1UoVskV-ZjSHgBKYOqKrLjSQrCyXBP_MNDkp5n64Q3T5J_s5MNAQ0e9Q9pF65Y-UTu09LedMNI05ZJoO0c_PNHRxsnbPpOIf5dBVo4hvtA--JMsPUd_GNMNuexsn_D2VK_J4_23X3c_it3P7w93X3eF41pORS0cd0pIJmXjGqt1ox2XEoR2DdOAnDOodXaCGjVrhGxLUK7TyKSoFZb8mnw67h1jeJ2zJ3PwyWHf2wHDnAxngktRAWfnUagFryvOl63yiLoYUorYmTG7svGPYWCWRMzevCdilkTMMZEs3JxuzM0B2_-y9wgy8OUIYH7Km8dokvM4OGx9RDeZNvhzN_4BUMSftg</recordid><startdate>20241101</startdate><enddate>20241101</enddate><creator>Zhu, Zhiwei</creator><creator>Zhang, Han</creator><creator>Liu, Xiaohui</creator><creator>Zeng, Qingqing</creator><creator>Sun, Da-Wen</creator><creator>Wang, Zhe</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241101</creationdate><title>In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps</title><author>Zhu, Zhiwei ; Zhang, Han ; Liu, Xiaohui ; Zeng, Qingqing ; Sun, Da-Wen ; Wang, Zhe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c396t-75c3c856166bcba99b9c366059cb190e331079002e9e91b56d208cf9e16578e23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animals</topic><topic>food chemistry</topic><topic>Food Handling</topic><topic>Food Preservation - methods</topic><topic>Freezing</topic><topic>ice</topic><topic>Ice - analysis</topic><topic>Ice fraction</topic><topic>liquid nitrogen</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>muscles</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Partial freezing</topic><topic>Penaeidae - chemistry</topic><topic>pork</topic><topic>Pork loin</topic><topic>Seafood - analysis</topic><topic>Shellfish - analysis</topic><topic>Shrimp</topic><topic>Swine</topic><topic>temperature</topic><topic>VT-NMR</topic><topic>Water - analysis</topic><topic>Water - chemistry</topic><topic>Water state</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhu, Zhiwei</creatorcontrib><creatorcontrib>Zhang, Han</creatorcontrib><creatorcontrib>Liu, Xiaohui</creatorcontrib><creatorcontrib>Zeng, Qingqing</creatorcontrib><creatorcontrib>Sun, Da-Wen</creatorcontrib><creatorcontrib>Wang, Zhe</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhu, Zhiwei</au><au>Zhang, Han</au><au>Liu, Xiaohui</au><au>Zeng, Qingqing</au><au>Sun, Da-Wen</au><au>Wang, Zhe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-11-01</date><risdate>2024</risdate><volume>457</volume><spage>140089</spage><pages>140089-</pages><artnum>140089</artnum><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from −2 ∼ −20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, −2 ∼ −3 °C and − 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.
•An in situ method by variable temperature nuclear magnetic resonance was developed.•Ice fractions and water states during partial freezing (PF) and thawing were studied.•Ice fraction change shows slow increase, random leap and remarkable leap stages.•Suitable PF temperatures for pork of −2 ∼ −3 °C and shrimp of 3.5 °C were obtained.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38955122</pmid><doi>10.1016/j.foodchem.2024.140089</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Animals food chemistry Food Handling Food Preservation - methods Freezing ice Ice - analysis Ice fraction liquid nitrogen Magnetic Resonance Spectroscopy muscles nuclear magnetic resonance spectroscopy Partial freezing Penaeidae - chemistry pork Pork loin Seafood - analysis Shellfish - analysis Shrimp Swine temperature VT-NMR Water - analysis Water - chemistry Water state |
| title | In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps |
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