Characterization of ice crystals in pork muscle formed by pressure‐shift freezing as compared with classical freezing methods
S Zhu, A Le Bail, HS Ramaswamy… - Journal of Food …, 2004 - Wiley Online Library
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
MN Martino, L Otero, PD Sanz, NE Zaritzky - Meat science, 1998 - Elsevier
In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to− 20° C
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …
Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method
G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science & …, 2014 - Elsevier
In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100 MPa (− 8.4° C), 150 MPa …
products, fresh shrimp and porcine liver were frozen by PSF at 100 MPa (− 8.4° C), 150 MPa …
Pressure shift freezing of pork muscle: Effect on color, drip loss, texture, and protein stability
S Zhu, A Le Bail, N Chapleau… - Biotechnology …, 2004 - Wiley Online Library
Cylindrical specimens (50 mm diameter and 160 mm length) of fresh pork muscle (boneless
rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150 …
rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150 …
Definition of the optimum freezing rate—1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
R Grujić, LJ Petrović, B Pikula, L Amidžić - Meat Science, 1993 - Elsevier
The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …
Ice VI freezing of meat: supercooling and ultrastructural studies
AD Molina-Garcı́a, L Otero, MN Martino, NE Zaritzky… - Meat Science, 2004 - Elsevier
While “classical” freezing (to ice I) is disruptive to the microstructure of meat, freezing to ice
VI has been found to preserve it. Ice VI freeze-substitution microscopy showed no traces of …
VI has been found to preserve it. Ice VI freeze-substitution microscopy showed no traces of …
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
E Hansen, R Appelgren Trinderup, M Hviid… - … Food Research and …, 2003 - Springer
Drip loss from thawed, pressure-shift-frozen longissimus dorsi pork was not different from
drip loss from fresh meat samples, while cryogen-frozen (using liquid nitrogen at− 70° C) …
drip loss from fresh meat samples, while cryogen-frozen (using liquid nitrogen at− 70° C) …
Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1—histological changes in muscle frozen at− 10,− 22,− 33,− 78,− 115 and− 196 C
S Rahelić, S Puač, AH Gawwad - Meat Science, 1985 - Elsevier
To elucidate the relationship between the lowering of freezing temperature and the
distribution of ice crystals in frozen muscle, samples of beef Longissimus dorsi muscle were …
distribution of ice crystals in frozen muscle, samples of beef Longissimus dorsi muscle were …
The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography
R Kobayashi, N Kimizuka, M Watanabe… - international journal of …, 2015 - Elsevier
Several studies have reported that freezing a homogeneous food such as soy bean curd
with deep supercooling (supercooled freezing) results in the formation of many particle ice …
with deep supercooling (supercooled freezing) results in the formation of many particle ice …
ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
S Zhu, AL Bail, HS Ramaswamy - Journal of food processing …, 2003 - Wiley Online Library
Atlantic salmon were frozen either by pressure shift freezing (PSF) at 100 MPa (− 8.4 C), 150
MPa (− 14C) and 200 MPa (− 20C) or by conventional air freezing (CAF) at− 30C and …
MPa (− 14C) and 200 MPa (− 20C) or by conventional air freezing (CAF) at− 30C and …