Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage
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 e...
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| Published in | Food bioscience Vol. 49; p. 101950 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.10.2022
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2212-4292 |
| DOI | 10.1016/j.fbio.2022.101950 |
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| Abstract | 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 °C (refrigeration), −18 °C (freezing), and −2 °C (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. |
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| AbstractList | 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 °C (refrigeration), −18 °C (freezing), and −2 °C (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. 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 °C (refrigeration), −18 °C (freezing), and −2 °C (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. |
| ArticleNumber | 101950 |
| Author | Lee, SangYoon Choi, Mi-Jung Byeon, Yeong Mi Kim, Eun Jeong Park, Dong Hyeon |
| Author_xml | – sequence: 1 givenname: Dong Hyeon orcidid: 0000-0002-6831-8854 surname: Park fullname: Park, Dong Hyeon organization: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea – sequence: 2 givenname: SangYoon orcidid: 0000-0001-6561-7587 surname: Lee fullname: Lee, SangYoon organization: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea – sequence: 3 givenname: Yeong Mi orcidid: 0000-0002-3337-2199 surname: Byeon fullname: Byeon, Yeong Mi organization: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea – sequence: 4 givenname: Eun Jeong orcidid: 0000-0003-4053-1829 surname: Kim fullname: Kim, Eun Jeong organization: Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, 51533, South Korea – sequence: 5 givenname: Mi-Jung orcidid: 0000-0002-4370-2366 surname: Choi fullname: Choi, Mi-Jung email: choimj@konkuk.ac.kr organization: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea |
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| SubjectTerms | algorithms drip loss Freshness microbial growth nitrogen Olive flounder Paralichthys olivaceus phase transition protein content refrigeration Salmon shelf life Stepwise algorithm storage time Supercooling temperature thermodynamics total volatile basic nitrogen trimethylamine |
| Title | Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage |
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