Use of Liquid Nitrogen in Food Products: A Review DOI Creative Commons
Fabiola Pesce, Lucia Parafati, Biagio Fallico

et al.

Food Frontiers, Journal Year: 2025, Volume and Issue: unknown

Published: May 20, 2025

ABSTRACT The increasing demand for frozen products has led companies to offer a variety of foods that may struggle maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth. Liquid nitrogen (LN 2 ) offers promising alternative, reducing time preserving structure components. This review examines the use LN across different matrices, highlighting its advantages limitations based on employed technique. Additionally, innovative applications in processing transformation are explored. shown notable benefits seafood, minimizing lipid oxidation structural damage, leading improved texture sensory properties. In meat, it helps preserve protein integrity, limit moisture loss, tissue structures, enhancing freshness while also contributing microbiological safety. vegetable products, ’s effects depend cellular water migration. While some studies report losses polyphenols flavonoids, others highlight vitamin C antioxidant retention. Beyond freezing, is emerging as an tool processing, particularly peeling nuts fruits, quality degradation, compared conventional methods. dough steamed bread, textural properties during storage. combining with encapsulation, microencapsulation, or grinding technique can lead stabilization bioactive compounds. Despite significant benefits, scalability each process be challenging relation matrix. Bridging gap between laboratory research industrial application will essential unlocking full potential preservation.

Language: Английский

Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish DOI Creative Commons

Qian Li,

Jun Lei,

Keying Su

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1296 - 1296

Published: April 8, 2025

This study investigated the production process of ready-to-eat crayfish, focusing on changes in sensory quality, pH, total volatile base nitrogen (TVB-N), viable count (TVC), acid value (AV), springiness, and hardness during storage at 4 °C, 25 37 °C. A shelf-life prediction model was developed using Arrhenius model. The optimal crayfish formula determined to be 0.12% spices, 0.80% salt, a stewing time 70 min, which achieved highest score 9.25 points. combination resulted shrimp meat with an intact texture, soft smooth taste, rich spicy briny flavors. Pearson correlation analysis showed significant correlations among TVB-N, TVC, AV, hardness. When fitting each indicator zero-order, first-order, second-order kinetics, springiness aligned more closely zero-order kinetics model, while TVC fit better first-order equation-based demonstrated error margin 9.1% between predicted actual quality indicators, confirming its feasibility for predicting shelf life crayfish. These findings provide crucial theoretical basis intelligent distribution conditions

Language: Английский

Citations

0
Use of Liquid Nitrogen in Food Products: A Review DOI Creative Commons
Fabiola Pesce, Lucia Parafati, Biagio Fallico

et al.

Food Frontiers, Journal Year: 2025, Volume and Issue: unknown

Published: May 20, 2025

ABSTRACT The increasing demand for frozen products has led companies to offer a variety of foods that may struggle maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth. Liquid nitrogen (LN 2 ) offers promising alternative, reducing time preserving structure components. This review examines the use LN across different matrices, highlighting its advantages limitations based on employed technique. Additionally, innovative applications in processing transformation are explored. shown notable benefits seafood, minimizing lipid oxidation structural damage, leading improved texture sensory properties. In meat, it helps preserve protein integrity, limit moisture loss, tissue structures, enhancing freshness while also contributing microbiological safety. vegetable products, ’s effects depend cellular water migration. While some studies report losses polyphenols flavonoids, others highlight vitamin C antioxidant retention. Beyond freezing, is emerging as an tool processing, particularly peeling nuts fruits, quality degradation, compared conventional methods. dough steamed bread, textural properties during storage. combining with encapsulation, microencapsulation, or grinding technique can lead stabilization bioactive compounds. Despite significant benefits, scalability each process be challenging relation matrix. Bridging gap between laboratory research industrial application will essential unlocking full potential preservation.

Language: Английский

Citations

0