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

作　　者：Dong Hyeon Park Eun Jeong Kim Mi-Jung Choi 

机构地区：[1]Department of Food Science and Biotechnology of Animal Resources,Konkuk University,Seoul,05029,Republic of Korea [2]Refrigerator Research of Engineering Division,Home Appliance and Air Solution Company,LG Electronics,Changwon,51533,Republic of Korea

出　　处：《Food Bioscience》2023年第1期447-454,共8页食品生物科学（英文）

摘　　要：Supercooling is recognized as a novel preservation method because it maintains the freshness of food without tissue damage caused by ice crystals.Food is a complicated matrix composed of several components with varying freezing points depending on the food type.In 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 composition.Furthermore,chicken meat(leg and wing)was used to confirm food freshness during extended storage.The 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 state.The presence of the fat layer affected the supercooling maintenance rate.In experiments with real food,the chicken leg and wing samples were 80%and 90%supercooled,respectively.The samples conserved at superooling presented significantly lower drip loss,total volatile basic nitrogen,and total aerobic count than those of the refrigeration.In addition,water holding capacity of supercooled samples were not significant differences compared to frozen samples.

关 键 词：Food composition SUPERCOOLING FRESHNESS Chicken meats 

分 类 号：TS201.4[轻工技术与工程—食品科学]