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This pilot investigation aimed at studying the feasibility of using a low dose (0.2%) of dietary microalgae as a means of improving intestinal morphometry, body weight, and selected meat quality parameters in broilers. A total of 72 one-day-old ROSS 308 male chicks were randomly separated into four groups; three experimental pens in which the birds were fed with biomass from Tysochrysis lutea, Tetraselmis chuii, and Porphyridium cruentum over 30 days and a control group. T. chuii and P. cruentum had a positive effect with regard to body weight. In treated animals, duodenal and ileal sections showed characteristic tall and thin villi, with serrated surfaces and goblet cell differentiation. In both sections, values of the villus-height-to-crypt-depth ratio were increased by microalgae ingestion. The thawing weight loss of fillets was reduced in T. chuii-fed animals. The positive effects exerted by T. chuii and P. cruentum on intestinal architecture were associated with the improved body weight. Arguably, these outcomes exhibit the potential of using these species to enhance growth performance in broiler chickens by promoting gut homeostasis and thus nutrient absorption.

This pilot investigation aimed at studying the feasibility of using a low dose (0.2%) of dietary microalgae as a means of improving intestinal morphometry, body weight, and selected meat quality parameters in broilers. A total of 72 one-day-old ROSS 308 male chicks were randomly separated into four groups; three experimental pens in which the birds were fed with biomass from Tysochrysis lutea , Tetraselmis chuii , and Porphyridium cruentum over 30 days and a control group. T. chuii and P. cruentum had a positive effect with regard to body weight. In treated animals, duodenal and ileal sections showed characteristic tall and thin villi, with serrated surfaces and goblet cell differentiation. In both sections, values of the villus-height-to-crypt-depth ratio were increased by microalgae ingestion. The thawing weight loss of fillets was reduced in T. chuii -fed animals. The positive effects exerted by T. chuii and P. cruentum on intestinal architecture were associated with the improved body weight. Arguably, these outcomes exhibit the potential of using these species to enhance growth performance in broiler chickens by promoting gut homeostasis and thus nutrient absorption.

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies to optimize the freezing conditions for kimchi are lacking. Thus, the present study aimed to evaluate the optimum freezing and storage temperature for kimchi during long‐term storage. Kimchi was frozen at −18°C, −40°C, and −80°C for 4 months, followed by thawing at 2°C until the core temperature reached 0°C. Thawing loss was maximum for samples frozen at −18°C, with increased cell membrane disruption, thus considerably decreasing the hardness. Compared to kimchi stored at −18°C, those frozen at −40°C and −80°C resisted the changes in pH, titratable acidity, reducing sugar content, antioxidant activity, and total phenol content. However, the total aerobic count and total lactic acid bacteria values of samples frozen at −18°C sharply decreased among treatments. Therefore, freezing at freezer temperature, particularly −80°C is ideal to maintain the kimchi quality for long‐term storage. [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was practical work in a commercial beef cattle enterprise to offer beef producers different options in a total mixed ration (TMR) design. This study was conducted to determine the effects of withdrawing maize silage from TMR during the finishing period on weight gain, carcass yield and beef quality of meat in beef cattle. Fifty-two Holstein Friesian x Belgian Blue crossbred bulls were used in this study for 126 days. These bulls were divided into four feeding methods described as (i) no maize silage in TMR (C1), (ii) maize silage was withdrawn from TMR two months before slaughter (S1), (iii) maize silage was withdrawn from TMR one month before slaughter (S2), and (iv) maize silage was included in TMR until slaughter (C2). Results showed that the fattening performance of experimental bulls was not affected by treatments, except some colour parameters of the muscle. Also, its chemical composition, pH, water holding capacity, drip loss, thawing loss, cooking loss, shear force, thiobarbituric acid reactive substances and radical scavenging activity were not affected by treatments. To conclude, the withdrawal of maize silage from TMR did not affect fattening performance and meat quality, suggesting that there is no need to withdraw maize silage from TMR during the finishing period of fattening in beef cattle. [ABSTRACT FROM AUTHOR]

Amphioctopus neglectus is a species of octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of octopus meat, we employed four distinct thawing methods: air thawing (AT), hydrostatic thawing (HT), flowing water thawing (FWT), and microwave thawing (MT). We then explored the differences in texture, color, water retention, pH, total volatile basic nitrogen (TVB–N), total sulfhydryl content, Ca2+–ATPase activity, and myofibrillar protein, among other quality indicators in response to these methods, and used a low-field nuclear magnetic resonance analyzer to assess the water migration that occurred during the thawing process. The results revealed that AT had the longest thawing time, leading to oxidation-induced protein denaturation, myofibrillar protein damage, and a significant decrease in water retention. Additionally, when this method was utilized, the content of TVB–N was significantly higher than in the other three groups. HT, to a certain extent, isolated the oxygen in the meat and thus alleviated protein oxidation, allowing higher levels of Ca2+–ATPase activity, sulfhydryl content, and springiness to be maintained. However, HT had a longer duration: 2.95 times that of FWT, resulting in a 9.84% higher cooking loss and a 28.21% higher TVB–N content compared to FWT. MT had the shortest thawing time, yielding the lowest content of TVB–N. However, uneven heating and in some cases overcooking occurred, severely damaging the protein structure, with a concurrent increase in thawing loss, W value, hardness, and shear force. Meanwhile, FWT improved the L*, W* and b* values of octopus meat, enhancing its color and water retention. The myofibrillar protein (MP) concentration was also the highest after FWT, with clearer subunit bands in SDS-PAGE electrophoresis, indicating that less degradation occurred and allowing greater springiness, increased Ca2+–ATPase activity, and a higher sulfhydryl content to be maintained. This suggests that FWT has an inhibitory effect on oxidation, alleviating protein oxidation degradation and preserving the quality of the meat. In conclusion, FWT outperformed the other three thawing methods, effectively minimizing adverse changes during thawing and successfully maintaining the quality of octopus meat. [ABSTRACT FROM AUTHOR]

BACKGROUND: Future applications of high‐internal‐phase emulsions (HIPEs) are highly regarded, but poor freeze–thaw stability limits their utilization in frozen products. This study aimed to characterize the structure of chickpea protein microgel particles (HCPI) induced by NaCl and to assess its impact on the freeze–thaw stability of HIPEs. RESULTS: The results showed that NaCl induction (0–400 mmol L−1) increased the surface hydrophobicity (175.9–278.9) and interfacial adsorbed protein content (84.9%–91.3%) of HCPI. HIPEs prepared with HCPI induced by high concentration of NaCl exhibited superior flocculation index and centrifugal stability, and their freeze–thaw stability was better than that of natural chickpea protein. The increase in NaCl concentration reduced the droplet aggregation and coalescence index of the freeze–thaw emulsions, diminishing the precipitation of oil from the emulsion. Linear and nonlinear rheology showed that the strengthened gel structure (higher G′ values) restricted water flow and counteracted the damage to the interfacial film by ice crystals at 100–400 mmol L−1 NaCl, thus improving the viscoelasticity of the freeze–thaw emulsions. Finally, the thawing loss of surimi gel with HCPI‐200 HIPE was reduced by 2.04% compared to directly adding oil. CONCLUSION: This study provided a promising strategy to improve the freeze–thaw stability of HIPEs and reduce the thawing loss of frozen products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Animal stress has frequently been linked to pre-slaughter operations, particularly the transportation and handling process. Therefore, it is assumed that an optimal lairage time before slaughter will exert positive effects on the animal's welfare and meat quality. However, the impact of this practice on camels is unknown. This study aimed to assess the influence of three lairage durations: 0 h (L0), 18 h (L18), and 24 h (L24) on the quality of camel meat. Ninety adult male camels aged 6 years were included in this study. Longissimus lumborum was sampled to analyze for muscle glycogen, muscle pH (45 min; 48 h), muscle temperature (45 min; 48 h), electrical conductivity (45 min; 48 h), drip loss (DL), cooking loss (CL), and thawing loss (TL). The L24 group had the lowest (p < 0.05) of muscle glycogen and the highest ultimate pH (48 h). Further, the L24 group had the lowest muscle temperature, electrical conductivity, drip loss, and thawing loss (p < 0.05). In conclusion, a lairage period of 24 h is recommended in the field conditions studied here for full recovery from stress response caused by the pre-slaughter process and for achieving better camel meat quality. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Vegetables are perishable and cultivated seasonally. The aim of this study was to employ a combined thawing through hot air-infrared system, while investigating the effects of temperature, airflow velocity, and infrared radiation power on thawing time and the quality attributes of thawed carrots. In this research, carrot samples, having been washed and shaped using a cylindrical mold measuring 22.5 mm in diameter and 12 mm in height, were subjected to freezing at -18°C for 48 hours. Thawing parameters were air temperature (30°C and 40°C), airflow velocity (0.5 and 5 m/s), and infrared power (100 and 300 watts). The sample thawed at 25°C was control sample. Data analysis showed that reciprocal effect of increasing temperature, power of the radiation source and air flow speed had a significant effect on the thawing time, vitamin C, βcarotene, the thawing loss, and pH (P≤0.05). This system was able to significantly reduce the thawing time this time for the control sample was 47.66 minutes and for the shortest thawing time, the treatment 8 (F5P300T40) was 6.23 minutes. The lowest pH value was related to treatment 7 (F0.5P300T40) 5.81 and the highest value was related to treatment 1(F0.5P100T30) 6.15. The highest amount of β -carotene was related to treatment number 8 (F5P300T40) 48.12 mg/100g and the lowest amount was related to treatment 5 (F0.5P100T40) 14.03 mg/100g. The highest amount of vitamin C was related to treatment 4(F5P300T30) 12.36 mg/100g and the lowest amount was related to treatment 1(F0.5P100T30) 3.68 mg/100g. In the thawing loss, the highest amount was related to treatment 1 (F0.5P100T30) 19.7% and the lowest amount was related to the control sample7.44%. Combined thawing is widely used in the food industry and for various products. Due to the low start-up cost, shorter process time and favorable quality, hybrid defrosting is widely used in the food industry. [ABSTRACT FROM AUTHOR]

Simple Summary: In the current market, most retailers in EU countries pay pig breeders primarily for the lean meat percentage of the carcass, which does not agree entirely with the quality of pork meat (such as colour). It is well known that pigs are more susceptible than other livestock species to high environmental temperatures. High temperatures in finishing pigs are associated with reduced performance parameters. This study evaluated the seasonal effect (summer vs. autumn) on performance (live weight, average daily gain) and slaughter traits of finishing pigs (warm and cold carcass weights, trunk length, fat thickness), as well as meat quality parameters of the pork (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition). Seasonal differences in performance between summer and autumn were more pronounced when measuring the length of the phase of the average daily weight gain during the trial. There was also a significant difference in trunk length and fat thickness parameters (withers, loin, and mean back fat thickness), L* value, total drip loss, and cooking loss between the two groups. In addition, the seasonal differences affected the meat composition parameters. Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To better investigate the effect of magnetic field assisted immersion freezing on WHC (water holding quality) of pork and compare it with the effect of air freezing and immersion freezing, different magnetic field intensity-assisted immersion freezing methods were used in this experiment. The static magnetic field intensity ranged from 0 ~ 10 mT, and the magnetic field intensity gradient was increased in each group. The results demonstrated the freezing rate, water distribution, WHC, and myofibrillar arprotein content. The fresh-keeping effect of 6 mT on meat quality was the most significant among the several treatment groups, and the thawing loss was 44.96% lower than that of the 0 mT. At the same time, the 6 mT group also helped to control pH, cooking loss, centrifugal loss, freezing rate, protein oxidation, and water distribution. The experimental results showed that the novel freezing method could improve the quality of pork, but the specific effect of magnetic field intensity did not become more significant with the increase of magnetic field intensity. [ABSTRACT FROM AUTHOR]

Avian coccidiosis compromises welfare and production performance, increases susceptibility to bacterial infections and leads to substantial economic and production losses upon the poultry industry. The objective of this study was to determine the impact of a mixed coccidiosis (Eimeria acervulina, Eimeria maxima, Eimeria tenella and Eimeria necatrix) challenge on oxidative stress biomarkers, performance indices, carcass and meat quality of broilers. Broilers challenged with coccidiosis had higher concentrations of catalase, glutathione-S-transferase and malondialdehyde and lower concentration of superoxide dismutases at all sampling days. The same group of broilers had a lower feed intake on day 21 and 35, and a lower daily weight gain and body weight on day 35. Healthy broilers had higher hot and cold carcass weights and breast weight, but a lower back and pelvis weight. Also, healthy broilers produced better meat quality in terms of higher water-holding capacity (lower drip and thawing loss in breast and thigh muscle) and less yellow colour (lower b* value in breast and thigh muscle). Chemical composition of healthy broiler meat was better in terms of higher content of dry matter, ash and protein in breast muscle. In conclusion, the presence of coccidiosis in broilers resulted in impaired welfare, poor performance indices and lower carcass and meat quality. [ABSTRACT FROM AUTHOR]

This study was conducted to demonstrate the changes in the physical properties of broiler carcasses by locally extracted aloe vera oil compared to the imported, from 3/5/2022 to 5/6/2022. 270 unsexed Ross 308 broiler chicks, one day old, with 4 treatments were. T1 (control treatment), the locally extracted aloe vera oil treatments were T2 and T3 (water bath), T4 and T5 (oil immersion). The treatments of imported aloe vera oil were T6 and T7 (Pakistani origin), T8 and T9 (Iranian origin). Addition levels were 0.30 and 0.40 ml oil/kg deit. The physical characteristics of the studied broiler carcasses meat were Water Holding Capacity (WHC), Thawing loss, Drip loss and Cooking loss. A significant improvemnt (P≤0.05) for treatments of aloe vera oil extracted locally, especially extracted by the water bath method, in the physical characteristics of the meat of broiler carcasses, represented by each of the water holding capacity, the effluent liquid and the loss when melting and cooking, compared with imported aloe vera oil and control treatment. T3 treatment was the best on other locally extracted aloe vera oil treatments. [ABSTRACT FROM AUTHOR]

In this research, the effects and action mechanism of tea polyphenols (TP) on the quality of common carp meat during the freezing process were investigated. During the freezing process, TP could reduce the thawing loss of carp meat and improve its texture properties. Moreover, TP showed the remarkable capability to inhibit protein denaturation and enhance the thermal stability of the myofibrillar protein (MP) in carp meat. In addition, by the observation of fluorescence spectrum and Fourier transform‐infrared spectrum, the tertiary and secondary structures of MP could be obviously changed with the treatment of TP. Furthermore, according to the analysis of molecular docking, TP could interact tightly with MP by hydrogen bonds and hydrophobic interactions, which changed the spatial structure of MP and affected the quality of carp meat. All present results suggested that TP had a potential value to improve the quality of common carp meat during the freezing process. In the present study, TP could reduce the thawing loss of carp meat and improve its texture properties during the freezing process by interacting with carp's MP. All results suggest that TP have the potential to improve the quality of common carp meat during the freezing process. Novelty impact statement: In present study, tea polyphenols could reduce the thawing loss of carp meat and improve its texture properties during freezing process by interacting with carp's myofibrillar protein. All results suggest that tea polyphenols have the potential to improve the quality of common carp meat during freezing process. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Shanghai Ocean University is the property of Editorial Department of Journal of Shanghai Ocean University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present experiment studied the effects of egg composition (egg yolk content; Y) of two different chicken genotypes (selected by computed tomography; CT) on hatched chick growth performance, slaughter traits, and meat quality. Three thousand five hundred eggs per genotype were scanned by CT. Then, for each genotype, eggs were selected according to their Y content: low (21.0 ± 0.88 - 350 eggs), medium (24.5 ± 0.15- 350 eggs) and high (28.3 ± 0.98 - 350 eggs). The remaining eggs were excluded from the study. At 11 weeks of age, 15 chickens per group were slaughtered, carcasses were dissected and breast and legs were excised and dedicated to meat quality evaluations. Many parameters were influenced in the meat-type (EE) chickens, including slaughter, breast and leg weights, and abdominal fat content, whereas only the breast incidence on slaughter weight was affected in Tetra-H hybrid. In neither genotype were the meat traits affected by Y content. Two exceptions were represented by leg thawing loss, higher in low Y group compared to medium and high Y group, and by tibia length, longer in high Y content group than in the medium one, both for EE chickens. Similar findings were observed for the meat fatty acid (FA) profile, as only some single FA were influenced by Y content, however, apparently without a specific physiological meaning. The present work demonstrated that the Y content, measured by CT, allowed to select high-quality meat-type animals characterised by the best productive performances in terms of growth rate, live weight, slaughter weight, breast and thigh weights, and with lower abdominal fat content. These findings would bring positive advantages to hatcheries in terms of chick quality and also to farmers in terms of economic revenues: They would rear robust animals that would guarantee a higher probability of survival in the first rearing period and would be characterised by a high slaughter weight at the end of the productive cycle. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Refrigeration is the property of Journal of Refrigeration Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: There are few scientific reports of the occurrence of wooden breast (WB) in Thailand. This study aimed to evaluate the incidence and effect of WB on the physical and chemical properties of meat from chickens reared under an evaporative cooling system (EVAP). Methods: A total 124 broiler chickens (BW = 2721.27±273.40 g) were selected from a group of 588 male broiler chickens (at 36 days of age). The WB meat (left site) score of each chicken was identified as being normal, moderate or severe. In order to compare the effect of the WB score on meat quality, based on the number of chickens in the normal group, the number of chickens in the moderate and severe groups were equalised (19 birds/group). The effects of the WB score on pH, colour, drip loss, thawing loss and cooking loss of the meat were observed. Result: The body weight of normal meat, moderate WB and severe WB was 2525.26±221.49, 2683.53±273.17 and 2883.78±211.90 g, respectively. The severe WB score occurred when the body weight (g) was heavier than the normal meat group for 14.19% (P<0.01). At 24 hours, the pH, drip loss, cooking loss and water content of the severe WB group was significantly higher, while the protein content in the severe WB group was lower than the normal meat group (P<0.01). Moreover, the severe WB group presented higher lightness, redness and yellowness values compared to the normal meat group (P<0.01). In conclusion, a larger body of broiler chickens, greater than 14% of the strain’s recommendation induced a severe WB score, which caused poor meat quality. [ABSTRACT FROM AUTHOR]

To study the effects of freezing and thawing times and freezing temperatures on the water state and microstructure of tilapia fillets, experiments on tilapia fillets were carried out at –4 and –18°C with one to four freezing and thawing cycles (FTCs). Low‐field nuclear magnetic resonance (LF‐NMR) and nuclear magnetic resonance imaging were used to observe the water state after different treatments, and scanning electron microscopy (SEM) and frozen sections were used to observe the microstructure changes. Fractal dimension (FD) was used to quantitatively characterize the microstructure of the fish tissue, and the correlation between FD and fish fillet quality parameters was studied by principal component analysis (PCA). The findings showed that with the increase of FTCs, the thawing loss increased, and the water holding capacity (WHC) fell. FTCs cause a decrease in immobilized water and an increase in free water in the fillet. This indicates the migration of immobilized water to free water. SEM and frozen slice images showed that the growth of ice crystals led to the destruction of myogenic fibers. A decrease in freezing temperature inhibited ice crystal growth. The FD value dropped in accordance with an increase in FTCs. PCA demonstrated that the WHC, NMR data, and FD value had a strong correlation with the quality changes in the tilapia fillets. Therefore, FD and water state can reflect the quality characteristics of tilapia fillets. Practical Application: The water migration in tilapia fillets is detected with LF‐NMR, and the microscopic image may be quantified using the FD value. Both approaches can offer fresh perspectives on how to assess the quality of tilapia fillets and reflect changes in their quality. [ABSTRACT FROM AUTHOR]

To better guarantee the quality of the thawed meat, maximize the thawing rate, and minimize the system energy consumption, the multiparameter and multi‐objective coupling optimizations for the newly proposed vacuum sublimation–rehydration thawing (VSRT) process was conducted. The polynomial nonlinear regression equations of single and comprehensive objectives were established by the central composite rotatable design, and the corresponding test of fitting degree and the analysis of influencing factors order were carried out. Furthermore, the interaction effects of influencing factors were investigated through the response surface methodology and were experimentally validated to obtain the optimal process parameters. The results showed that the established regression equations were in good agreement with the experimental values. For the different objectives, there were great differences in the influence order and interaction of factors. In the sublimation and rehydration stages, there existed an optimal region in the response surface to achieve a better value for the single and comprehensive objectives. When the sublimation time was 19 min, the heating plate temperature was 26°C, the rehydration water volume was 1634 ml, the rehydration water temperature was 29°C, the thawing time was relatively short (1.00 h), and the thawing loss (1.19%), the total color difference (1.02), and the system‐specific energy consumption (0.026 kW h/kg) were relatively low. The comprehensive performance of the VSRT system reached the best state. Practical Application: The purpose of this work is to make the novel vacuum sublimation–rehydration thawing method not only better guarantee the quality of thawed meat but also maximize the thawing rate and minimize the energy consumption of the system, which can provide a new idea and reference for the development of new high‐efficiency thawing equipment. [ABSTRACT FROM AUTHOR]

Simple Summary: Microalgae synthesize a wide variety of bioactive compounds, such as polysaccharides, PUFAs, and pigments. In addition, microalgae are known for positively influencing growth and intestinal parameters in birds and thus have been contemplated as potential feed additives. Nevertheless, several species widely used in aquaculture have not received much attention in terrestrial animal nutrition. Therefore, in this investigation, we used biomass from Tysochrysis lutea, Tetraselmis chuii, and Porphyridium cruentum to evaluate its safety and usefulness for improving intestinal architecture, body weight, and selected meat quality parameters. Dietary administration of the different biomasses showed positive effects regarding intestinal architecture, which were associated with the observed body weight. Furthermore, the thawing weight loss of fillets decreased after supplementation with T. chuii. Hence, these outcomes suggest that dietary microalgae might be considered as a promising bio-friendly alternative for feed additive production. This pilot investigation aimed at studying the feasibility of using a low dose (0.2%) of dietary microalgae as a means of improving intestinal morphometry, body weight, and selected meat quality parameters in broilers. A total of 72 one-day-old ROSS 308 male chicks were randomly separated into four groups; three experimental pens in which the birds were fed with biomass from Tysochrysis lutea, Tetraselmis chuii, and Porphyridium cruentum over 30 days and a control group. T. chuii and P. cruentum had a positive effect with regard to body weight. In treated animals, duodenal and ileal sections showed characteristic tall and thin villi, with serrated surfaces and goblet cell differentiation. In both sections, values of the villus-height-to-crypt-depth ratio were increased by microalgae ingestion. The thawing weight loss of fillets was reduced in T. chuii-fed animals. The positive effects exerted by T. chuii and P. cruentum on intestinal architecture were associated with the improved body weight. Arguably, these outcomes exhibit the potential of using these species to enhance growth performance in broiler chickens by promoting gut homeostasis and thus nutrient absorption. [ABSTRACT FROM AUTHOR]

One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic (0.2 g / s , the mean of ohmic group) in comparison with conventional thawing (0.15 g / s , the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05). [ABSTRACT FROM AUTHOR]

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The present study aimed to systematically investigate the underlying differences in flesh quality between wild and farmed Monopterus albus. Fifteen healthy M. albus per group with an average body weight of 45 g were sampled to analyze muscle parameters by biochemical indicators, histomorphology, and molecular biology. Compared with the wild fish, the farmed M. albus in flesh had lower crude protein, collagen, lysine, histidine, total amino acids, SFA, n-3 PUFA contents, and n-3/n-6 ratio (p < 0.05), and higher moisture, crude lipid, crude ash, MUFA, n-6PUFA, and total PUFA contents (p < 0.05). The thawing loss, drip loss, steaming loss, and boiling loss in the farmed group were significantly higher, and hardness, springiness, cohesiveness, gumminess, chewiness, and resilience were significantly lower than those in the wild group (p < 0.05). In addition, higher muscle fiber density and lower muscle fiber diameter were observed in wild M. albus (p < 0.05). In muscle transcriptome profiling, differentially expressed genes and enriched pathways are primarily associated with muscle development, protein synthesis, catabolism, lipid metabolism, and immunity. To the best of our knowledge, this is the first investigation that compares the flesh quality between wild and farmed M. albus in terms of biochemistry, histology, and molecular biology levels. Overall, wild M. albus had a higher nutritional value and texture quality than farmed M. albus. [ABSTRACT FROM AUTHOR]

Background: The main cost of animal production is the protein content in the feed. Hence, it is necessary to determine a suitable protein content for productive performance and meat quality of the Thai native goats. Methods: This study was carried out to investigate effects of protein levels in total mixed rations (TMR) on meat quality, texture, collagen contents and chemical compositions of Longissimus dorsi (LD) muscles of Thai native goats that were subjected to 4 alternative levels of protein in TMR (9, 12, 15 and 18%) for 4 months. Result: The results revealed that the pH1h and a* values were higher in goat meat from 18% dietary protein group (P<0.05). Regarding water holding capacity, it was found that the 12% dietary protein group had a higher thawing loss than the others (P<0.05). In texture profile analysis, the group that received the protein at 18% level had the higher in shear force than in the 9 and 12% dietary protein groups (P<0.05). For the chemical compositions, it was found that the 12% dietary protein group had highest insoluble collagen and total collagen contents. The protein levels of 15 and 18% gave the lowest fat content (P<0.05), followed by the dietary protein levels 12 and 9% in rank order. It can be concluded that increasing protein levels in TMR resulted in a redder meat but reduced tenderness and fat content of goat meat. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effect of application of developed electromagnetic field system on freezing characteristics and quality of whole frozen tomato fruit. The system was developed with an electromagnetic field generating apparatus for applying magnetic field in the range of 2.5 mT (0.025 kGauss) and 3.0 mT (0.030 kGauss) in the existing deep freezing system. Freezing experiments were conducted to analyze the freezing curve so as to determine the effect of electromagnetic field on effective freezing time and rate in comparison with ordinary freezing process. Sensory characteristics were evaluated on the basis of visual appearance, texture, and thawing loss after thawing of samples at room temperature. Results indicated that magnetic field resulted in complete freezing of tomato samples in much shorter period of time (220–260 min) as compared to ordinary freezing (1460 min) with prominent lowering of freezing point and extending degree of supercooling. Thawing loss was significantly (p < 0.05) lower for electromagnetically frozen samples. It was 0.02% for the tomato samples frozen under the effect of magnetic field as compared to control (1.73%). Electromagnetically frozen tomato samples exhibited freshness and textural characteristics in terms of hardness of cell structure as close to the fresh samples even upon thawing and thus may represent a veritable means to retain the quality of perishables for longer period of time. Novelty Impact Statement: The application of magnetic field along with the existing freezing method results positively in enhancing the degree of supercooling and helped in reducing the damage to the food products caused by the formation of non‐uniform and larger ice crystals while speeding up the freezing process. The samples frozen with applied magnetic field differed significantly from the samples frozen conventionally in terms of appearance, freshness, and thawing loss. The fast freezing controlled the ice nucleation, decreased the freezing period, and maintained the stability of size, shape, and distribution of ice crystals in the food product. Drip loss was observed to be 1.73% after thawing when tomatoes were frozen without the influence of magnetic field. By the application of magnetic field, it was reduced to 0.02% for the same samples under similar thawing conditions just after the completion of the freezing process. [ABSTRACT FROM AUTHOR]

In this study, a self-cooling laboratory system was used for pressure–shift freezing (PSF), and the effects of pressure–shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p < 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage. [ABSTRACT FROM AUTHOR]

The influence of freezing on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four frozen groups (−12 °C, −18 °C, −38 °C, and −80 °C). According to the bioinformatics analysis, most of the DAPs in the significant Go terms and the KEGG pathway were structure proteins and enzymes. Proteome changes in the frozen bovine muscle at −12 °C and −18 °C were more significant than those at −38 °C and −80 °C. The result was consistent with the deterioration trend of the meat quality. The correlation analysis revealed that 17 proteins were correlated closely with the color, shear force, thawing loss, and cooking loss of the frozen meat, which could be used as putative biomarkers for frozen meat quality. MYO18A and ME3 are newly discovered proteins that are associated with frozen beef quality. In addition, CTTN and SERPINB6 were identified in frozen groups, which exhibited a significant inverse correlation with thawing loss (p < 0.01). These findings reveal the quality changes induced by freezing at the protein molecular level and provide new insights into the control of quality deterioration. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low‐field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony‐forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. [ABSTRACT FROM AUTHOR]

This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat. [ABSTRACT FROM AUTHOR]

Cryoprotectants are widely used to protect muscle tissue from ice crystal damage during the aquatic products freezing process, but traditional phosphate cryoprotectants may cause an imbalance in the calcium-to-phosphorus ratio for the human body. This study evaluated the effects of carrageenan oligosaccharides (CRGO) on quality deterioration and protein hydrolysis of crayfish (Procambarus clarkii) during superchilling. The physical-chemical analyses showed that CRGO treatments could significantly (p < 0.05) inhibit the increase of pH values, TVB-N, total viable counts, and thawing loss, and improve the water holding capacity and the proportion of immobilized water, which indicated that CRGO treatment effectively delayed the quality deterioration of crayfish. The myofibrillar protein structural results demonstrated that the increase of the disulfide bond, carbonyl content, S0-ANS, and the decrease of total sulfhydryl content were suppressed significantly (p < 0.05) in CRGO treatment groups. Furthermore, SDS-PAGE results showed that the band intensity of myosin heavy chain and actin in CRGO treatment groups were stronger than in the control. Overall, the application of CRGO to crayfish might maintain better quality and stable protein structure during the superchilling process, and CRGO has the potential to replace phosphate as a novel cryoprotectant for aquatic products. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze–thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze–thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze–thaw cycle on the quality changes of snakehead fish during transportation and marketing. [ABSTRACT FROM AUTHOR]

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The experiment aimed to assess the effects of sucrose-chelated trace elements as substitutes for inorganic trace elements on the growth performance, carcass traits, meat quality, and muscle trace element deposition in growingfinishing pigs. Eighty-four castrated boars (70±3) kg were randomly divided into two treatment groups, each treatment with six replicates, and each replicate consisting of seven pigs. The control group (IE group) was fed a diet supplemented with 1% inorganic trace elements, and the experimental group (SE group) was fed a diet supplemented with 1% sucrosechelated trace elements. The experiment lasted for 56 days. The results showed that compared to IE group, the average daily gain, final weight, carcass weight, and backfat thickness of growing-finishing pigs in SE group increased ( P<0.05), the drip loss and refrigeration loss of the longissimus dorsi muscle decreased ( P<0.05), and the thawing loss showed a trend of reduction ( P>0.05). The redness (a*) value of the longissimus dorsi muscle of SE group increased after 45 minutes and one day of storage ( P<0.05). The T-AOC, T-SOD, and GSH-Px activities of the longissimus dorsi muscle of SE group were enhanced ( P<0.05), and the MDA content decreased ( P<0.05). Compared to IE group, the Cu and Se content in the longissimus dorsi muscle in SE group increased ( P<0.05), and the Fe and Mn content in the hind leg muscle increased ( P<0.05).The study indicates that using sucrose-chelated trace elements in the diet as substitutes for inorganic trace elements can improve the growth performance, carcass traits, meat quality, and muscle antioxidant status of growing-finishing pigs, and promote the deposition of trace elements in muscles. [ABSTRACT FROM AUTHOR]

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To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze‐thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water‐holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP‐dose‐dependent trends were found in water‐holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low‐field nuclear magnetic resonance (LF‐NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage. [ABSTRACT FROM AUTHOR]

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