Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain
文献类型： 外文期刊
作者： Lin, Hengxun 1 ; Cui, Liye 1 ; Tian, Meisui 1 ; Guan, Wenqiang 3 ; Chisoro, Prince 1 ; Li, Xia 1 ; Yang, Yiping 1 ; Chen, Yong 1 ; Chen, Xiangning 4 ; Blecker, Christophe 2 ; Zhang, Chunhui 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium
3.Tianjin Univ Commerce, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China
4.Beijing Univ Agr, Food Sci & Engn Coll, Beijing 100193, Peoples R China
关键词： Industrial processed dishes; Freezing-reheating; Reheating methods; Water-oil exchange; Potato semi-products
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 490 卷
页码：
收录情况： SCI
摘要： Prefried potato is a common semi-finished product used in catering services. However, the quality changes that occur during its transition from a semi-finished to a finished dish remain unclear. This study investigated the moisture and oil content changes in prefried potatoes during freezing-thawing and various reheating processes. The results showed that the oil contents of prefried, prefried-refried, and prefried-reboiled potatoes were 2.14 %, 3.34 %, and 1.33 %, respectively. The moisture content of prefried-reboiled potatoes was higher than that of prefried and prefried-refried samples. SEM and MRI analysis revealed that freezing significantly (P < 0.05) increased porosity and promoted water-oil exchange in frozen-refried and frozen-reboiled potatoes. Ice melting contributed to reduced porosity and inhibited oil absorption in thawed-refried samples. However, there were no significant differences (P > 0.05) in moisture and oil content between frozen-reboiled and thawed-reboiled samples. This study provides new insights into the quality changes of semi-finished foods during industrial processing.
- 相关文献
作者其他论文 更多>>
-
4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep
作者：Wang, Jing;Wu, Yun;Wang, Jing;Lin, Hengxun;Zhang, Chunhui;Wang, Quanfeng;Zhang, Chunhui
关键词：Hetian white sheep; Mutton; Proteomic; Meat quality; Flavor
-
Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/ precipitation
作者：Mao, Rongrong;Qi, Jun;Xiong, Guoyuan;Zheng, Haibo;Zhang, Chunhui
关键词：Ultrasonic; Isoelectric solubilization/precipitation; Chicken liver insoluble proteins; Protein structure; Functional properties
-
Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef
作者：Qiang, Yu;Wang, Jingfan;Jiang, Wei;Wang, Tianze;Huang, Feng;Han, Dong;Zhang, Chunhui;Wang, Jingfan;Zhang, Chunhui
关键词：Clove; Stewed beef; Aroma-active compounds; Endowment rate value; Sensory evaluation
-
Apoptosis and its role in postmortem meat tenderness: A comprehensive review
作者：Liu, Chongxin;Zhang, Dequan;Chen, Li;Huang, Caiyan;Blecker, Christophe;Huang, Caiyan;Zhao, Yingxin;Roy, Bimol C.;Bruce, Heather L.;Xiang, Can;Zhang, Yanyan
关键词：Meat tenderness; Myofibrillar proteins; Mitochondrial apoptosis pathway; Postmortem muscle
-
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration
作者：Lin, Hengxun;Chen, Yong;Yang, Yiping;Cui, Liye;Wu, Guangyu;Chisoro, Prince;Li, Xia;Zhang, Chunhui;Lin, Hengxun;Blecker, Christophe;Chen, Xiangning;Chen, Xiangning;Zhang, Chunhui
关键词：Freeze-induced damage; Ice crystal; Heat-induced constriction; Tissue morphology; Water migration
-
Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens
作者：Zhang, Zihan;Wu, Yucan;Zhang, Chunhui;Huang, Feng;Huang, Feng
关键词：Wenchang chicken; Papaya juice; Papain; Digestibility
-
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
作者：Yang, Yiping;Li, Hongliang;Huang, Junrong;Yang, Yiping;Lin, Hengxun;Chen, Yong;Cui, Liye;Xia, Shuangmei;Zhang, Chunhui;Li, Xia;Zhang, Hui;He, Jiansheng;Sun, Xuemei
关键词：Meat preservation; Salt; Supercooling stability; Freezing damage; Quality assessment
