Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

The purpose of this study is to investigate the effects of different extraction methods (hot
water-assisted extraction (HWE), microwave-assisted extraction (MAE), ultrasonic-assisted …

Background Fresh food are perishable, and freezing is a popular way of maintaining the
quality and safety of foods. However, ice crystals formed during freezing may result in the …

Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed.
Explanations have mainly focused on the damage to muscle fibers resulting from ice …

This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air
freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability …

Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …

The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150
and 300 W) and treatment time (30 and 120 min) on the water-holding capacity (WHC) and …

Influences of multiple freeze-thaw (FT) cycles on water status and distribution, microstructure
and physicochemical properties of beef were investigated. Low-field nuclear magnetic …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …