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Supercooling phenomena in protein based food matrix composed of various fat,salt,and water contents

Food Bioscience 2023年第1期51卷 447-454页

作者： Dong Hyeon Park Eun Jeong Kim Mi-Jung Choi Department of Food Science and Biotechnology of Animal Resources Konkuk UniversitySeoul05029Republic of Korea Refrigerator Research of Engineering Division Home Appliance and Air Solution CompanyLG ElectronicsChangwon51533Republic of Korea

Supercooling is recognized as a novel preservation method because it maintains the freshness of food without tissue damage caused by ice *** is a complicated matrix composed of several components with varying freezing points depending on the food *** this study,effects of food compositions on stability of supercooling preservation were investigated using a model food to define the interaction between supercooling maintenance and the factor of food ***,chicken meat(leg and wing)was used to confirm food freshness during extended *** higher the fat and salt content of the model food,better was the maintenance of the supercooled state;however,higher the moisture content,worse was the maintenance of supercooled *** presence of the fat layer affected the supercooling maintenance *** experiments with real food,the chicken leg and wing samples were 80%and 90%supercooled,*** samples conserved at superooling presented significantly lower drip loss,total volatile basic nitrogen,and total aerobic count than those of the *** addition,water holding capacity of supercooled samples were not significant differences compared to frozen samples.

关键词： Food composition Supercooling Freshness chicken meats

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