ArticleFood chemistry: X2025
Impact of freezing methods on the quality and flavor characteristics of Preprepared dishes.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Enhancing the Quality of Fish Maw Chicken Soup Through Direct Steam Injection: A Comparative Study of Processing Conditions and Product Characteristics.Journal of food science · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling.Frontiers in nutrition · 2026Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study analyzed the effects of different freezing methods on the flavor characteristics of preprepared green pepper and shredded pork dishes using electronic-nose (E-nose), electronic-tongue (E-tongue), and Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technologies. It explored the correlation between flavor changes and freezing rate, microstructure, water distribution, and texture. Results showed significant effects of freezing methods on flavor profiles. Principal component analysis confirmed that E-nose and E-tongue effectively distinguished odor and taste characteristics, with liquid nitrogen freezing yielding sensory quality closest to fresh samples. HS-GC-IMS determined 31 key markers via Orthogonal partial least squares discriminant analysis (OPLS-DA). Correlation analysis revealed that rapid freezing shortened ice crystal formation time, preserved myofibrillar structure, and inhibited bound water migration, retaining beneficial flavors like acetic acid-D and acetic acid ethyl ester while suppressing undesirable ones. This study confirms that higher freezing rates maintain sensory quality and characteristic flavors, providing a basis for optimizing freezing processes.
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Registered trials
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