2,453
Views
115
CrossRef citations to date
0
Altmetric
Reviews

Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review

, , &

References

  • Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschia, M. and Nicoli, M. C. (2012). Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res. Int. 46(1):50–54.
  • Angsupanich, K. and Ledward, D. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63(1):39–50.
  • Archer, D. L. (2004). Freezing: an underutilized food safety technology? Int. J. Food Microbiol. 90(2):127–138.
  • Bekhit, A. and Faustman, C. (2005). Metmyoglobin reducing activity. Meat Sci. 71(3):407–439.
  • Benjakul, S. and Bauer, F. (2001). Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles. Food Chem. 72(2):207–217.
  • Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M. (2003). Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Res. Int. 36(8):787–795.
  • Bornhorst, E. R., Liu, F., Tang, J., Sablani, S. S. and Barbosa-Cánovas, G. V. (2017). Food quality evaluation using model foods: a comparison study between microwave-assisted and conventional thermal pasteurization processes. Food Bioprocess Tech. 10(7):1248–1256.
  • Cai, R., Yang, H., He, J. and Zhu, W. (2009). The effects of magnetic fields on water molecular hydrogen bonds. J. Mol. Struct. 938(1–3):15–19.
  • Caine, W. R., Aalhus, J. L., Best, D. R., Dugan, M. E. R. and Jeremiah, L. E. (2003). Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Sci. 64(4):333–339.
  • Campañone, L., Roche, L., Salvadori, V. and Mascheroni, R. (2002). Monitoring of weight losses in meat products during freezing and frozen storage. Food Sci. Tech. Int. 8(4):229–238.
  • Chaplin, M. (2013). Water structure and science. Availble at http://www1.lsbu.ac.uk/water/ (accessed on 21 November 2016).
  • Cheah, P. and Ledward, D. (1997). Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. J. Food Sci. 62(6):1135–1139.
  • Cheng, Jun-Hu., Sun, Da-Wen. and Pu, Hongbin. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. Food Chem. 197:855–863.
  • Cheng, L., Sun, D.-W., Zhu, Z. and Zhang, Z. (2015). Emerging techniques for assisting and accelerating food freezing processes horizontal line a review of recent research progresses. Crit. Rev. Food Sci. Nutr. DOI: 10.1080/10408398.2015.1004569.
  • Cheng, Lina., Sun, Da-Wen., Zhu, Zhiwei. and Zhang, Zi. (2017). Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Critical Rev. in Food Sci. and Nutr. 57(4):769–781.
  • Chevalier, D., Sequeira-Munoz, A., Le Bail, A., Simpson, B. K. and Ghoul, M. (2000a). Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): evaluation of pressure shift freezing vs. air-blast freezing. Innovat. Food Sci. Emerg. Tech. 1(3):193–201.
  • Chevalier, D., Sequeira-Munoz, A., Le Bail, A., Simpson, B. K. and Ghoul, M. (2000b). Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus). LWT - Food Sc. Tech. 33(8):570–577.
  • Chevalier, D. M. S., Havet, M. and Le Bail, A. (2000c). Comparison of air-blast and pressure shift freezing on Norway lobster quality. J. Food Sci. 65:329–333.
  • Clarke, C. J., Buckley, S. L. and Lindner, N. (2002). Ice structuring proteins–a new name for antifreeze proteins. Cryoletters. 23(2):89–92.
  • Coombs, C. E. O., Holman, B. W. B., Friend, M. A. and Hopkins, D. L. (2017). Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Sci. 125:84–94.
  • Cui, Z. W., Xu, S. Y. and Sun, Da-Wen. (2003). Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying. Drying Technology. 21(7):1173–1184.
  • Cui, Z. W., Xu, S. Y. and Sun, Da-Wen. (2004). Effect of Microwave-Vacuum Drying on the Carotenoids Retention of Carrot Slices and Chlorophyll Retention of Chinese Chive Leaves. Drying Technology. 22(3):561–574.
  • Cui, Z. W., Xu, S. Y. and Sun, Da-Wen. (2004). Microwave-Vacuum Drying Kinetics of Carrot Slices, Journal of Food Engineering, 65(2):157–164.
  • Cui, Z. W., Xu, S. Y., Sun, Da-Wen. and W. Chen. (2005). Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots. Drying Technology. 23(5):1057–1074.
  • Cui, Zheng-Wei., Sun, Li-Juan., Chen, Wei. and Sun, Da-Wen. (2008). Preparation of dry honey by microwave-vacuum drying. J. Food Engineering. 84(4):582–590
  • De Huidobro, F. R., Miguel, E., Blázquez, B. and Onega, E. (2005). A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Sci. 69(3):527–536.
  • Do, G.-S., Sagara, Y., Tabata, M., Kudoh, K.-I. and Higuchi, T. (2004). Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. Int. J. Refrigerat. 27(2):184–190.
  • Duangkhamchan, W., Phomphai, A., Wanna, R., Wiset, L., Laohavanich, J., Ronsse, F. and Pieters, J. G. (2017). Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice. Food Bioprocess Tech. 10(2):284–295.
  • ElMasry, G., Sun, D.-W. and Allen, P. (2011). Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging. Food Res. Int. 44(9):2624–2633.
  • Faustman, C. and Cassens, R. (1990). The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods. 1(3):217–243.
  • Feng, X., Ng, V. K., Mikš-Krajnik, M. and Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food Bioprocess Tech. 10(1):89–102.
  • Fernández, P., Otero, L., Guignon, B. and Sanz, P. (2006). High-pressure shift freezing versus high-pressure assisted freezing: effects on the microstructure of a food model. Food Hydrocolloids. 20(4):510–522.
  • Fernández, P., Sanz, P. D., Molina-Garcia, A. D., Otero, L., Guignon, B. and Vaudagna, S. R. (2007). Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat. Meat Sci. 77(4):616–625.
  • Fernández-Martín, F., Otero, L., Solas, M. T. and Sanz, P. D. (2000). Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle. J. Food Sci. 65(6):1002–1008.
  • Ferrari-John, R. S., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C. and Kingman, S. (2017). Electromagnetic heating for industrial kilning of malt: a feasibility study. Food Bioprocess Tech. 10(4):687–698.
  • Forrest, J. C., Morgan, M. T., Borggaard, C., Rasmussen, A. J., Jespersen, B. L. and Andersen, J. R. (2000). Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh pork. Meat Sci. 55(1):115–122.
  • Garcia-Lomillo, J., González-SanJosé, M. L., Skibsted, L. H. and Jongberg, S. (2016). Effect of skin wine pomace and sulfite on protein oxidation in beef patties during high oxygen atmosphere storage. Food Bioprocess Tech. 9(3):532–542.
  • Gekko, K. and Koga, S. (1983). The effect of pressure on thermal stability and in vitro fibril formation of collagen. Agricultur. Biol. Chem. 47(5):1027–1033.
  • Haard, N. (1992). Biochemistry and chemistry of color and color change in seafoods. Adv. Seafood Biochem.: Composit. Quality. 305.
  • Hansen, E., Trinderup, R. A., Hviid, M., Darré, M. and Skibsted, L. H. (2003). Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size. Eur. Food Res. Tech. 218(1):2–6.
  • Hanyu, Y., Ichikawa, M. and Matsumoto, G. (1992). An improved cryofixation method: cryoquenching of small tissue blocks during microwave irradiation. J. Microscopy. 165(2):255–271.
  • Hozumi, T., Saito, A., Okawa, S. and Eshita, Y. (2005). Effects of shapes of electrodes on freezing of supercooled water in electric freeze control. Int. J. Refrigerat. 28(3):389–395.
  • Hsieh, R. and Kinsella, J. (1989). Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Adv. Food Nutr. Res. 33:233–341.
  • Huff-Lonergan, E. and Lonergan, S. M. (2005). Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 71(1):194–204.
  • Inaba, H., Saitou, T., Tozaki, K.-I. and Hayashi, H. (2004). Effect of the magnetic field on the melting transition of H2O and D2O measured by a high resolution and supersensitive differential scanning calorimeter. J. Appl. Phys. 96(11):6127–6132.
  • Jackson, T. H., Ungan, A., Critser, J. K. and Gao, D. (1997). Novel microwave technology for cryopreservation of biomaterials by suppression of apparent ice formation. Cryobiology. 34(4):363–372.
  • James, C., Purnell, G. and James, S. J. (2015). A review of novel and innovative food freezing technologies. Food Bioprocess Tech. 8(8):1616–1634.
  • Jeyamkondan, S., Jayas, D. and Holley, R. (2000). Review of centralized packaging systems for distribution of retail-ready meat. J. Food Protect.® 63(6):796–804.
  • Jiao, S., Sun, W., Yang, T., Zou, Y., Zhu, X. and Zhao, Y. (2017). Investigation of the feasibility of radio frequency energy for controlling insects in milled rice. Food Bioprocess Tech. 10(4):781–788.
  • Joo, S. T., Kauffman, R. G., Kim, B. C. and Park, G. B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52(3):291–297.
  • Jung, S., Ghoul, M. and de Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT-Food Sci. Tech. 36(6):625–631.
  • Kaale, L. D., Eikevik, T. M., Bardal, T., Kjorsvik, E. and Nordtvedt, T. S. (2013). The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage. Int. J. Refrigerat. 36(1):110–119.
  • Ketnawa, S. and Liceaga, A. M. (2017). Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates. Food Bioprocess Tech. 10(3):582–591.
  • Kiani, H., Zhang, Z. and Sun, D.-W. (2013). Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples. Innovat. Food Sci. Emerging Tech. 18:126–131.
  • Kiani, Hossein., Zhang, Zhihang., Delgado, Adriana. and Sun, Da-Wen. (2011). Ultrasound assisted nucleation of some liquid and solid model foods during freezing. Food Res. International 44(9):2915–2921.
  • Kodogiannis, V. S. (2017). Application of an electronic nose coupled with fuzzy-wavelet network for the detection of meat spoilage. Food Bioprocess Tech. 10(4):730–749.
  • LeBail, A., Chevalier, D., Mussa, D. M. and Ghoul, M. (2002). High pressure freezing and thawing of foods: a review. Int. J. Refrigerat. 25(5):504–513.
  • Leygonie, C., Britz, T. J. and Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Sci. 91(2):93–98.
  • Li, B. and Sun, D.-W. (2002). Novel methods for rapid freezing and thawing of foods—a review. J. Food Engineering. 54(3):175–182.
  • Lund, M. N., Heinonen, M., Baron, C. P. and Estevez, M. (2011). Protein oxidation in muscle foods: a review. Mol. Nutr. Food Res. 55(1):83–95.
  • Lyon, B. G. and Lyon, C. E. (2001). Meat quality: sensory and instrumental evaluations. Poultry Meat Process. 97–120.
  • Ma, H.-J. and Ledward, D. (2004). High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci. 68(3):347–355.
  • Ma, Ji., Pu, Hongbin., Sun, Da-Wen., Gao, Wenhong., Qu, Jia-Huan. and Ma, Kai-Yue. (2015). Application of Vis-NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles. Int. J. of Refrigeration-Revue Internationale Du Froid 50:10–18.
  • Martino, M. N., Otero, L., Sanzb, P. D. and Zaritzky, N. E. (1998). Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Sci. 50:303–313.
  • McDonald, K., Sun, D-W. and Kenny, T. (2000). Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technol. 33(1):21–29.
  • McKenna, D., Mies, P., Baird, B., Pfeiffer, K., Ellebracht, J. and Savell, J. (2005). Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 70(4):665–682.
  • Mietsch, F., Halász, A. and Farkas, J. (1994). Untersuchung über änderungen von fleischproteinen während der gefrierlagerung. Food/Nahrung. 38(1):47–52.
  • Mok, J. H., Choi, W., Park, S. H., Lee, S. H. and Jun, S. (2015). Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing. Int. J. Refrigerat. 50:137–145.
  • Montero, P. and Gómez-Guillén, M. C. (2005). High pressure applications on myosystems. Novel Food Process. Tech. 311–342.
  • Morrissey, P., Sheehy, P., Galvin, K., Kerry, J. and Buckley, D. (1998). Lipid stability in meat and meat products. Meat Sci. 49:S73–S86.
  • Ngapo, T. M., Babare, I. H., Reynolds, J. and Mawson, R. F. (1999a). Freezing and thawing rate effects on drip loss from samples of pork. Meat Sci. 53(3):149–158.
  • Ngapo, T. M., Babare, I. H., Reynolds, J. and Mawson, R. F. (1999b). Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Sci. 53:159–168.
  • Orlowska, M., Havet, M. and Le-Bail, A. (2009). Controlled ice nucleation under high voltage DC electrostatic field conditions. Food Res. Int. 42(7):879–884.
  • Otero, L., Rodríguez, A. C., Pérez‐Mateos, M. and Sanz, P. D. (2016). Effects of magnetic fields on freezing: application to biological products. Comprehensive Rev. Food Sci. Food Safety. 15(3):646–667.
  • Otto, G., Roehe, R., Looft, H., Thoelking, L. and Kalm, E. (2004). Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs. Meat Sci. 68(3):401–409.
  • Owada, N. (2007). Highly-efficient freezing apparatus and highly-efficient freezing method. U.S. Patent No. 7237400.
  • Owada, N. and Kurita, S. (2001). Super-quick freezing method and apparatus therefor. U.S. Patent No. 6250087.
  • Park, D. and Xiong, Y. L. (2007). Oxidative modification of amino acids in porcine myofibrillar protein isolates exposed to three oxidizing systems. Food Chem. 103(2):607–616.
  • Payne, S. R. and Young, O. A. (1995). Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality. Mear Sci. 41:147–155.
  • Pazos, M., Mendez, L., Vazquez, M. and Aubourg, S. P. (2015). Proteomics analysis in frozen horse mackerel previously high-pressure processed. Food Chem. 185:495–502.
  • Pérez-Quirce, S., Ronda, F., Lazaridou, A. and Biliaderis, C. G. (2017). Effect of microwave radiation pretreatment of rice flour on gluten-free breadmaking and molecular size of ß-glucans in the fortified breads. Food Bioprocess Tech. 10(8):1412–1421.
  • Półtorak, A., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M., Stelmasiak, A., Rafalska, U., Wierzbicka, A. and Da-Wen Sun. (2015). Microwave vs. Convection Heating of Bovine Gluteus Medius Muscle: Impact on Selected Physical Properties of Final Product and Cooking Yield. Int. J. Food Sci & Technol. 50(4):958–965.
  • Petracci, M. and Baéza, E. (2011). Harmonization of methodologies for the assessment of poultry meat quality features. World's Poultry Sci. J. 67(01):137–151.
  • Pu, Hongbin., Sun, Da-Wen., Ma, Ji. and Cheng, Jun-Hu. (2015). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat Sci. 99:81–88.
  • Pu, Y.-Y. and Sun, Da-Wen. (2015).Vis-NIR Hyperspectral Imaging in Visualizing Moisture Distribution of Mango Slices During Microwave-Vacuum Drying. Food Chem. 188:271–278.
  • Pu, Y.-Y. and Sun, Da-Wen. (2016). Prediction of Moisture Content Uniformity of Microwave-Vacuum Dried Mangoes as Affected by Different Shapes Using NIR Hyperspectral Imaging, Innovat. Food Sci. Emerging Technol. 34:348–356.
  • Pu, Y.-Y. and Sun, Da-Wen. (2017). Combined Hot-Air and Microwave-Vacuum Drying for Improving Drying Uniformity of Mango Slices Based on Hyperspectral Imaging Visualization of Moisture Content Distribution. Biosystems Engineering. 156:108–119.
  • Pu, Yuan-Yuan. and Sun, Da-Wen. (2016). Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging. Innovat. Food Sci. Emerging Technol. 33:348–356.
  • Rahman, M. S. (2007). Handbook of Food Preservation, Second Edition. Crc Press.
  • Realini, C. E., Guardia, M. D., Garriga, M., Perez-Juan, M. and Arnau, J. (2011). High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio.
  • Rodríguez, A. C., James, C. and James, S. J. (2017). Effects of weak oscillating magnetic fields on the freezing of pork loin. Food Bioprocess Tech. DOI: 10.1007/s11947-017-1931-2.
  • Ruff, N., Fitzgerald, R. D., Cross, T. F., Hamre, K. and Kerry, J. P. (2003). The effect of dietary vitamin E and C level on market‐size turbot (Scophthalmus maximus) fillet quality. Aquaculture Nutr. 9(2):91–103.
  • Schäfer, A., Rosenvold, K., Purslow, P. P., Andersen, H. J. and Henckel, P. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 61(4):355–366.
  • Sequeire‐Munoz, A., Chevalier, D., Simpson, B., Le Bail, A. and Ramaswamy, H. (2005). Effect of pressure-shift freezing versus air-blast freezing of carp (Cyprinus carpio) fillets: a storage study. J. Food Biochem. 29(5):504–516.
  • Shacter, E. (2000). Quantification tion and significance of protein oxidation in biological samples*. Drug Metabolism Rev. 32(3-4):307–326.
  • Soukoulis, C. and Fisk, I. (2014). Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review. Crit. Rev. Food Sci. Nutr. 56(15):2543–2559.
  • Soyer, A., Özalp, B., Dalmış, Ü. and Bilgin, V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem. 120(4):1025–1030.
  • Su, G., Ramaswamy, H. S., Zhu, S., Yu, Y., Hu, F. and Xu, M. (2014). Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. Innovat. Food Sci. Emerging Tech. 26:40–50.
  • Sun, D-W. (1997). Solar powered combined ejector vapour compression cycle for air conditioning and refrigeration. Energy Conversion and Manag. 38(5):479–491.
  • Sun, D-W. and Brosnan, T. (1999). Extension of the vase life of cut daffodil flowers by rapid vacuum cooling. Int. J. of Refrigeration-Revue Internationale Du Froid. 22(6):472–478.
  • Sun, D-W. and Hu, Z. H. (2003). CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process. Int. J. of Refrigeration-Revue Internationale Du Froid. 26(1):19–27. Article Number: PII S0140-7007(02)00038-5
  • Sun, D-W. and Wang, L. J. (2000). Heat transfer characteristics of cooked meats using different cooling methods. Int. J. of Refrigeration-Revue Internationale Du Froid. 23(7):508–516.
  • Sun, D.-W. (2006). Handbook of Frozen Food Processing and Packaging. CRC Press.
  • Sun, D.-W. and Li, B. (2003). Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. J. Food Engineering. 57(4):337–345.
  • Sun, W., Chen, Z. and Huang, S.-Y. (2006). Effect of an external electric field on liquid water using molecular dynamics simulation with a flexible potential. J. Shanghai Univ. (English Ed.) 10(3):268–273.
  • Sun, W., Xu, X., Sun, W., Ying, L. and Xu, C. (2006). Effect of alternated electric field on the ice formation during freezing process of 0.9% K2MnO4 water. 2006 IEEE 8th International Conference on Properties & Applications of Dielectric Materials. IEEE, 2006.
  • Sun, W., Zhou, F., Sun, D.-W. and Zhao, M. (2013). Effect of oxidation on the emulsifying properties of myofibrillar proteins. Food Bioprocess Tech. 6(7):1703–1712.
  • Swatland, H. (2004). Progress in understanding the paleness of meat with a low pH: keynote address. South African J. Animal Sci. 34(6):1–7.
  • Tan, W. S., L. A. (2002). Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Sci. 62:27–32.
  • Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. (2006). The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles. Food Chem. 95(4):591–599.
  • Tironi, V., de Lamballerie, M. and Le-Bail, A. (2010). Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. Innovat. Food Sci. Emerging Tech. 11(4):565–573.
  • Tironi, V., LeBail, A. and De Lamballerie, M. (2007). Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality. J. Food Sci. 72(7):C381–387.
  • Vieira, C., Diaz, M. T., Martinez, B. and Garcia-Cachan, M. D. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Sci. 83(3):398–404.
  • Wagner, J. and Anon, M. (1985). Effect of freezing rate on the denaturation of myofibrillar proteins. Int. J. Food Sci. Tech. 20(6):735–744.
  • Wang, L. J. and Sun, D-W. (2002). Modelling vacuum cooling process of cooked meat - part 1: analysis of vacuum cooling system. Int. J. of Refrigeration-Revue Internationale Du Froid. 25(7):854–861. Article Number: PII S0140-7007(01)00094-9
  • Wang, L. J. and Sun, D-W. (2002). Modelling vacuum cooling process of cooked meat - part 2: mass and heat transfer of cooked meat under vacuum pressure. Int. J. of Refrigeration-Revue Internationale Du Froid. 25(7):862–871. Article Number: PII S0140-7007(01)00095-0
  • Wang, L. J. and Sun, D-W. (2004). Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints. J. Food Engineering. 61(2):231–240.
  • Wei, S., Xiaobin, X., Hong, Z. and Chuanxiang, X. (2008). Effects of dipole polarization of water molecules on ice formation under an electrostatic field. Cryobiology. 56(1):93–99.
  • Woo, M. and Mujumdar, A. (2010). Effects of electric and magnetic field on freezing and possible relevance in freeze drying. Drying Tech. 28(4):433–443.
  • Xanthakis, E., Havet, M., Chevallier, S., Abadie, J. and Le-Bail, A. (2013). Effect of static electric field on ice crystal size reduction during freezing of pork meat. Innovat. Food Sci. Emerging Tech. 20:115–120.
  • Xanthakis, E., Le-Bail, A. and Havet, M. (2014a). Chapter 30-freezing combined with electrical and magnetic disturbances. Emerging Technologies for Food Processing. Academic Press San Diego, 2014. 563–579.
  • Xanthakis, E., Le-Bail, A. and Ramaswamy, H. (2014b). Development of an innovative microwave assisted food freezing process. Innovat. Food Sci. Emerging Tech. 26:176–181.
  • Xie, Anguo., Sun, Da-Wen., Xu, Zhongyue. and Zhu, Zhiwei. (2015). Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique. Talanta 139:208–215.
  • Xie, Anguo., Sun, Da-Wen., Zhu, Zhiwei. and Pu, Hongbin.(2016). Nondestructive measurements of freezing parameters of frozen porcine meat by nir hyperspectral imaging. Food and Bioprocess Technol. 9(9):1444–1454.
  • Xiong, Y. (1997a). Protein denaturation and functionality losses. Quality in frozen food. Springer U.S., 1997. 111–140.
  • Xiong, Y. (1997b). Structure-function relationships of muscle proteins. Food Sci. Tech.-New\sYork-Marcel Dekker-, 341–392.
  • Yang, Qian., Sun, Da-Wen. and Cheng, Weiwei. (2017). Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. J. Food Engineering. 192:53–60.
  • Yeh, C. M., Kao, B. Y. and Peng, H. J. (2009). Production of a recombinant type 1 antifreeze protein analogue by L. lactis and its applications on frozen meat and frozen dough. J. Agric. Food Chem. 57(14):6216–6223.
  • Zhang, C., Zhang, H. and Wang, L. (2007). Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Res. Int. 40(6):763–769.
  • Zhang, C., Zhang, H., Wang, L. and Guo, X. (2008). Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT-Food Sci. Tech. 41(6):1029–1036.
  • Zhang, Y., Zhang, H., Wang, L., Qian, H. and Qi, X. (2015). Extraction of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread. Food Bioprocess Tech. 8(10):2066–2075.
  • Zhang, Z. and Sun, D.-W. (2015). Enhancement of crystallization processes by power ultrasound: current state-of-the-artand research advances. Comprehensive Rev. Food Sci. Food Safety. 303–316.
  • Zheng, L. Y. and Sun, D-W. (2004 ). Vacuum cooling for the food industry - a review of recent research advances. Trends in Food Sci. & Technol. 15(12):555–568.
  • Zhu, S., Le Bail, A. and Ramaswamy, H. (2003). Ice crystal formation in pressure shift freezing of Atlantic salmon (Salmo salar) as compared to classical freezing methods. J. Food Process. Preservat. 27(6):427–444.
  • Zhu, S., Le Bail, A., Ramaswamy, H. and Chapleau, N. (2004a). Characterization of ice crystals in pork muscle formed by pressure‐shift freezing as compared with classical freezing methods. J. Food Sci. 69(4):190–197.
  • Zhu, S., Le Bail, A., Chapleau, N., Ramaswamy, H. S. and de Lamballerie‐Anton, M. (2004b). Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability. Biotech. Progress. 20(3):939–945.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.