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Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration storage has a good fresh-keeping effect, but the shelf life is short. Frozen storage has a long shelf life, but it has a great impact on the quality of meat structure and other qualities, and cannot achieve a complete “fresh-keeping” effect. With the development of food processing storage and freezing technology, two new storage methods, ice temperature storage and micro-frozen storage, have attracted more attention. In this paper, the effects of different low-temperature storage methods on the sensory, physicochemical properties, myofibrillar protein oxidation, microstructure, and processing characteristics of fresh beef were studied. The optimal storage methods under different storage requirements were analyzed to reveal the mechanism and efficacy of ice temperature storage and micro-frozen storage technology, as well as the advantages compared with traditional low-temperature refrigeration. It has practical significance for guiding the application of low-temperature storage of fresh meat. Finally, this study concluded that the longest shelf life could be achieved by frozen storage, and the best preservation effect was achieved during the shelf life of ice temperature storage, and the effect of micro-frozen storage on the myofibrillar protein oxidation and microstructure was the best.

The effects of temperature fluctuations on dried persimmon during frozen storage were investigated. Dried persimmons were stored at an isothermal temperature (− 17.5 °C) or under fluctuating temperature conditions (− 17.5 °C ± 1 °C or − 17.5 °C ± 2.5 °C). The amount of sugar crystals on the surface, surface whiteness, flesh color, and the thickness of the secondary surface were measured during 42 days of frozen storage. The texture of the secondary surface was also measured using a universal texture analyzer. Analysis showed that the composition of the white powder accumulating on the persimmon surface was glucose and fructose at a ratio of 1.39, a greater ratio than that in the persimmon flesh of 1.15. Thus, glucose crystallized more than fructose on the surface of dried persimmon. Samples stored at fluctuating temperatures also formed more sugar crystals than those stored at the stable control temperature of − 17.5 °C. The quality changed more rapidly during frozen storage under fluctuating temperatures than under isothermal conditions. During frozen storage, the amount of sugar crystals on the surface increased more quickly and the quality of the product deteriorated more easily as the extent of the temperature fluctuations increased. Thus, ensuring a stable temperature during the frozen storage and distribution of dried persimmons is vital for maintaining their quality.

The mineral content of canned (115 °C, 45 min; F o = 7 min) Atlantic Chub mackerel ( Scomber colias ) previously subjected to different high-pressure processing (HPP) (200, 400, and 600 MPa for 2 min) conditions and frozen storage times (3, 10, and 15 months at −18 °C) was studied. Prior processing steps modified extensively the contents of essential and toxic elements, so that substantial changes were produced in canned fish. Thus, canned mackerel showed higher levels of most essential ( Na , Ca , Fe , Co , Cu , Se ) and toxic ( Sn , As ) elements when compared with initial raw fish; contrary, some essential ( K , Mg, P ) and toxic ( Pb ) elements revealed lower values in canned samples. HPP led to increased levels of essential ( S , Se ) and toxic ( Cd ) elements; the opposite effect was produced on Ca and Mn (essentials) and Ba (toxic) elements. Scarce effects of frozen storage time could be concluded; remarkably, storage time increase led to increased Ca and Mn levels, while produced decreases of K , Cd , and Pb contents. Changes in essential and toxic element contents are explained on the basis of protein denaturation, protein and lipid breakdown, water and liquor losses from the fish muscle, and muscle interaction with brine-packaging medium.

Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (−30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread.

The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (− 11, − 18, − 26 and − 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at − 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at − 26 and − 37 °C were significantly better than those stored at − 11 and − 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.

Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of Salmonella in tuna were reduced by 1 to 2 log after 12 days of storage at 5–7 °C, regardless levels of contamination. However, populations of L. monocytogenes Scott A, M0507, and SFL0404 in inoculated tuna (104–105 CFU/g) increased by 3.31, 3.56, and 3.98 log CFU/g, respectively, after 12 days of storage at 5–7 °C. Similar increases of L. monocytogenes cells were observed in tuna meat with a lower inoculation level (102–103 CFU/g). Populations of Salmonella and L. monocytogenes declined gradually in tuna samples over 84 days (12 weeks) of frozen storage at −18 °C with Salmonella Newport 6962 being decreased to undetectable level (<10 CFU/g) from an initial level of 103 log CFU/g after 42 days of frozen storage. These results demonstrate that tuna meat intended for raw consumption must be handled properly from farm to table to reduce the risks of foodborne illness caused by Salmonella and L. monocytogenes.

The aim of this study was to obtain a meat product with a healthier lipid profile and optimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and 10 g/100 g sample) and whey protein concentrate content (0, 3 and 6 g/100 g sample) on cooking yield, moisture and fat retention and dimensional shrinkage of cooked beef patties. Patty formulation was optimised by response surface methodology. The optimised beef patty was elaborated and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value, cooking properties, lipid profile, consumer acceptance and product stability during frozen storage of optimised patty was determined. Addition of corn starch had a greater effect on cooking yield whereas whey protein content affected mainly to fat retention and dimensional shrinkage. Optimised beef patty presented an improved fatty acid profile and high consumer acceptance. In addition, optimised product showed acceptable stability in colour and textural parameters, lipid oxidation and microbiological counts during frozen storage, which suggests that binders in combination with soybean oil and dry soybean sprouts as antioxidant might be useful for meat industry in developing healthier lipid profile products, with satisfactory technological properties.

In this review, recent findings related to various factors influencing quality properties of fish meat and its products during frozen storage are introduced. Many studies have indicated that protein denaturation is the factor determining the quality of frozen fish meat. Ice crystal size does not necessarily determine the quality of frozen fish meat because the tissue of meat reabsorbs water during the thawing process, unless it has been previously damaged by protein denaturation. However, the effects of ice crystals on the quality of thawed fish meat differ based on the fish species, post-mortem stages, protein denaturation, and processing conditions of the fish meat. In the case of frozen-thawed lightly salted fish meat, salting conditions greatly affect the water holding capacity of muscle and the ice crystal size. Also, in the case of frozen kamaboko, which is denatured protein gel, as the thawed water is not absorbed enough by the protein gel, ice crystal size could be a determining factor of quality. The appropriate freezing and storage conditions required for maintaining quality must be based upon the characteristics of each seafood product.

Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find optimal conditions for production of high‐quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November. Season of capture affected both the nutritional value and stability of golden redfish. Fish processed and frozen 9 days postcatch had slightly higher thawing loss and yellowness values compared to fish processed on day 4, but no differences were found in other quality attributes. Removing the dark muscle by deep skinning could thus improve the quality and stability of redfish fillets.

The basic mechanism of reinforcement in tendons addresses the transfer of stress, generated by the deforming proteoglycan (PG)-rich matrix, to the collagen fibrils. Regulating this mechanism involves the interactions of PGs on the fibril with those in the surrounding matrix and between PGs on adjacent fibrils. This understanding is key to establishing new insights on the biomechanics of tendon in various research domains. However, the experimental designs in many studies often involved long sample preparation time. To minimise biological degradation the tendons are usually stored by freezing. Here, we have investigated the effects of commonly used frozen storage temperatures on the mechanical properties of tendons from the tail of a murine model (C57BL6 mouse). Fresh (unfrozen) and thawed samples, frozen at temperatures of −20°C and −80°C, respectively, were stretched to rupture. Freezing at −20°C revealed no effect on the maximum stress (σ), stiffness (E), the corresponding strain (ε) at σ and strain energy densities up to ε (u) and from ε until complete rupture (up). On the other hand, freezing at −80°C led to higher σ, E and u; ε and up were unaffected. The results implicate changes in the long-range order of radially packed collagen molecules in fibrils, resulting in fibril rupture at higher stresses, and changes to the composition of extrafibrillar matrix, resulting in an increase in the interaction energy between fibrils via collagen-bound PGs.