Low temperature preservation developed for special foods in East Asia: A review. Issue 1 (7th December 2021)

• Record Type: Journal Article
• Authors: Leng, Dongmei; Zhang, Hainan; Tian, Changqing; Xu, Hongbo
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 1(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-12-07
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16176
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Low temperature can improve the quality and prolong the shelf life of perishable food effectively. East Asia has some special foods for its individual geography, climate, and culture, which need different low temperature preservation technologies to maintain their unique flavor. In this paper, the differences in food composition or cooking habits are briefly introduced in each section and then the low temperature preservation technologies developed for these special foods are mainly discussed. Also, the recommendations for future research are provided. Very fast chilling and controlled freezing/supercooling point are promising technologies for pre‐rigor fresh meat. Low temperature oxidation resistance and its combination with nonthermal sterilization can ensure the color, freshness, and safety of raw aquatic products. Low temperature rapid fermentation can effectively maintain the organoleptic property of pickles. The synergies of physical and biochemistry methods can reduce wrapper cracking and filling oxidation of frozen prepared foods. Novelty impact statement: Low temperature is an effective method for the preservation of food. Due to climate and cultural differences, people in different regions have different eating habits. To better meet people's requirements for the special flavor of food, the corresponding low temperature preservation technologies need to be studied and summarized. This review summarizes the low temperature preservation techniques of four representative special foods in East Asia and provides recommendations for future research. These positive results will be helpful to the research and application of food preservation technologies in the future.