The effect of supercooling on ice structure in tuna meat observed by using X-ray computed tomography |
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| Affiliation: | 1. Department of Food Science and Technology, Graduate School of Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;2. School of Food, Agricultural and Environmental Sciences, Miyagi University, Taihaku-ku, Miyagi 982-0215, Japan;1. CAS Key Laboratory of Cryogenics, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China;2. Beijing Key Laboratory of Thermal Science and Technology, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China;3. University of Chinese Academy of Sciences, Beijing, China;1. Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii 96822, United States of America;2. Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii 96822, United States of America;1. College of Biosystems Engineering and Food Science, Zhejiang University, Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou, 310058, PR China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X3V9, Canada |
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| Abstract: | 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 and homogenous ice structure. However, ice crystal morphology may be affected by the cellular structure of the food. In this study, the ice crystal structure in tuna meat, a cellular food, frozen by the supercooled freezing method was investigated by X-ray computed tomography and compared with ice structures in tuna meat frozen by conventional freezing methods. The results showed that rod-like ice crystals grew parallel with the myofibers, and inhomogeneous ice structures formed in tuna meat frozen by the supercooled freezing method regardless of the degree of supercooling, in contrast to the ice structure in frozen soy bean curds. These ice crystals linked with each other to form rod-like ice structures due to mobility limitations imposed by the cellular structure. |
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