Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that may occur during the cold chain process of frozen oa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/541 |
| _version_ | 1827343588336336896 |
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| author | Xianhui Chang Hairong Liu Kun Zhuang Lei Chen Qi Zhang Xi Chen Wenping Ding |
| author_facet | Xianhui Chang Hairong Liu Kun Zhuang Lei Chen Qi Zhang Xi Chen Wenping Ding |
| author_sort | Xianhui Chang |
| collection | DOAJ |
| description | Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process. |
| first_indexed | 2024-03-07T22:32:24Z |
| format | Article |
| id | doaj.art-39623bc827a340448b025a66d970b990 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:24Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-39623bc827a340448b025a66d970b9902024-02-23T15:16:21ZengMDPI AGFoods2304-81582024-02-0113454110.3390/foods13040541Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw CyclesXianhui Chang0Hairong Liu1Kun Zhuang2Lei Chen3Qi Zhang4Xi Chen5Wenping Ding6School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaFrozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.https://www.mdpi.com/2304-8158/13/4/541frozen staple foodfreeze–thaw cyclequality changesmicrostructure |
| spellingShingle | Xianhui Chang Hairong Liu Kun Zhuang Lei Chen Qi Zhang Xi Chen Wenping Ding Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles Foods frozen staple food freeze–thaw cycle quality changes microstructure |
| title | Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles |
| title_full | Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles |
| title_fullStr | Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles |
| title_full_unstemmed | Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles |
| title_short | Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles |
| title_sort | study on the quality variation and internal mechanisms of frozen oatmeal cooked noodles during freeze thaw cycles |
| topic | frozen staple food freeze–thaw cycle quality changes microstructure |
| url | https://www.mdpi.com/2304-8158/13/4/541 |
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