数字农科院2.0

Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage [Effets du degré de congélation initial sur les changements de qualité, les caractéristiques des protéines myofibrillaires et l'état hydrique du steak de bœuf au cours du stockage ultérieur à l'état congelé]

文献类型： 外文期刊

作者： Qian S.; Li X.; Zhang C.; Blecker C.

作者机构：

关键词： Cold storage; Denaturation; Deterioration; Food storage; Freezing; Muscle; Proteins; Thawing; Beef quality; Freezing methods; Freezing rate; Frozen storage; Initial freezing rate; Myofibrillar proteins; Protein denaturation; Quality change; Quality deteriorations; Water status; Beef

期刊名称： International Journal of Refrigeration

ISSN： 0140-7007

年卷期： 2022 年 143 卷

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： This study aimed to address the effects of initial freezing rate on quality change, myofibrillar protein denaturation and water status evolution of beef muscles during subsequent frozen storage (0, 7, 30, 60, 90 and 180 d). Beef steaks were allocated to different freezing methods, including -80/-18 °C (frozen at -80 °C for 7 d and then stored at -18 °C until the end of duration), -80/-12 °C (frozen at -80 °C and then stored at -12 °C), -18 °C (frozen and stored at -18 °C) and -12 °C (frozen and stored at -12 °C). Results showed a rising degree of quality deterioration, myofibrillar protein denaturation and water migration with extended storage duration, wherein significant impacts were observed by the initial freezing rate. Samples subjected to -80/-12 °C treatment exhibited significantly lower (P < 0.05) thaw loss, cook loss, shear force value and colour difference coefficient ΔE than those in samples of group -12 °C. Similar results were observed between -80/-18 °C and -18 °C groups. Besides, initial quick freezing samples exhibited less severe protein denaturation (higher solubility, total sulfhydryl content and lower surface hydrophobicity), reduced water mobility (lower T2 relaxation times) as well as relatively compact ultrastructure of muscle. Noteworthily, no tangible differences were found in the quality attributes between beef samples subjected to -18 °C and -80/-12 °C throughout frozen storage (P > 0.05). © 2022 Elsevier Ltd and IIR

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