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Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions
https://oacis.repo.nii.ac.jp/records/2572
https://oacis.repo.nii.ac.jp/records/257216b05de2-2427-4a66-81b4-0b4660a1499f
| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2022-11-07 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Freezing | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Supercooling | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Thawing | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Pork meat quality | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Ice crystal morphology | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | journal article | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | metadata only access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
| 著者 |
Poudyal, Rajib Lochan
× Poudyal, Rajib Lochan× Maekawa, Ryunosuke× レド, マーク アンソニー ボリヴァ
WEKO
4074
× Khanal, Rajendra× 鈴木, 徹× 渡辺, 学 |
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| 書誌情報 |
Food Control 巻 144, p. 109331, 発行日 2023-02 |
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | This study investigated the influence of freezing after supercooling, which we also referred to as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and rapid freezing with and without supercooling were carried out. Ice crystal formation was examined using X-ray computed tomography and optical microscope. Thawing of the frozen samples was subsequently conducted to contribute a holistic study on the quality of pork meat prior to further processing or consumption. The investigated thawing methods include the use of tap water, refrigerator, room air, and ice water. Quality measurements such as drip loss, texture, and impedance were employed after thawing. Results showed that the supercooled rapid and slow freezing conditions produced homogeneously distributed smaller ice crystals compared with the conventional non-supercooled freezing. The thawing method has a substantial influence on the drip loss and electric impedance at high frequencies. Supercooled rapid freezing combined with refrigerator thawing was found to be the best method that can improve the meat quality, owing to the morphology of ice crystals and better reabsorption of water during thawing. |
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| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0956-7135 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AA1082764X | |||||||||||
| DOI | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | https://doi.org/10.1016/j.foodcont.2022.109331 | |||||||||||
| 権利 | ||||||||||||
| 権利情報 | (c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodcont.2022.109331 | |||||||||||
| 情報源 | ||||||||||||
| 識別子タイプ | URI | |||||||||||
| 関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S0956713522005242 | |||||||||||
| 関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2023-09-06) | |||||||||||
| 情報源 | ||||||||||||
| 識別子タイプ | URI | |||||||||||
| 関連識別子 | https://www.elsevier.com/ja-jp | |||||||||||
| 関連名称 | Elsevier B.V. | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | Elsevier B.V. | |||||||||||
