Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

This research aimed to reduce the loss of juiciness and textural properties of prepared beef steak during freezing by applying low voltage electric field (LVEF). Results showed that LVEF assisted freezing (LVEFF) speeded up the freezing process by 29.8% of the steak at the layer spacing of 30 cm (LVEFF-30). And LVEFF-30 efficiently reduced the press loss and thawing loss of the prepared steak by 21.2% and 47.4%, respectively. Textural analysis showed that LVEFF could enhance the hardness and tenderness of the thawed steak comparing with AF (air-blast freezing). Analysis of the size and distribution of ice crystals in muscle revealed that LVEFF could promote more uniform crystal nuclei and more rapid ice nucleation than AF. Low field nuclear magnetic resonance showed that LVEFF reduced the migration of immobilized water to free water, where LVEFF-30 was the most efficient manner. In conclusion, LVEFF could efficiently reduce the juiciness and textural loss of prepared beef steak during freezing comparing with AF. Industrial relevance The juiciness and textural properties may seriously lose in traditional freezing method (AF), which reduces the quality of the prepared meat products and are unfavorable to consumers. LVEF represents a safe and energy-efficient physical processing technique based on electrostatic field, which has never been utilized in freezing meat products. Herein, the effect of LVEF on the juiciness and textural loss of prepared beef steak during freezing and the underlying mechanism will be discussed. The results will provide guidance for utilizing LVEF in the freezing storage and transport of prepared beef steak.

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

ABSTRACT The fresh mackerel was frozen using four different quick-freezing methods, such as refrigerator freezing, quick freezer freezing, spiral tunnel freezing and plate freezing. Water retention, color, texture, electrical conductivity, total volatile base nitrogen (TVB-N), K value, malondialdehyde (MDA), sulfhydryl group and protein secondary structure were used as physicochemical indicators to evaluate the changes in fish quality, and water migration in the fish was observed by low field NMR. The results showed that the mackerel treated with spiral tunnel freezing method was the closest to the fresh samples, with the best water retention capacity during freezing, slow decrease in hardness and elasticity, low rate of increase in conductivity values, TVB-N content, MDA content and K value, slow decrease in total sulfhydryl content, and more stable protein secondary structure. This indicated that fat oxidation was the lowest and protein degradation was the least, which effectively maintained the moisture and freshness of the samples and was the most favorable treatment to maintain the quality of mackerel compared with other groups.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2053154?needAccess=true

Quality of frozen mackerel during storage as processed by different freezing methods

espanolEl presente estudio se propuso evaluar los efectos que las tecnicas de congelacion por inmersion (IF) con refrigerante y congelacion por aire (AF) empleando diferentes temperaturas de almacenamiento (-18 °C y -30 °C) tienen en la calidad de los meros tras su almacenamiento congelado. Se constato que la tasa de perdida de agua, el nitrogeno basico volatil total y el valor K se correlacionaron positivamente con el tiempo de almacenamiento. Asimismo, se comprobo que el pH primero disminuyo, para aumentar despues. Ademas, la destruccion de la estructura de las fibras musculares provoco cambios en las caracteristicas de textura del mero, como la dureza, la cohesion, la elasticidad y la masticabilidad. De esta forma, tras el almacenamiento en congelacion, las muestras de IF-30 °C fueron las que conservaron la mayor calidad, seguidas por las muestras de IF-18 °C y las de AF-18 °C. Se comprobo que la congelacion por inmersion limito la desnaturalizacion de las proteinas, disminuyo la perdida de agua y contribuyo a la formacion de cristales de hielo uniformemente distribuidos, reduciendo los danos en la microestructura. Se concluye que la congelacion por inmersion es una tecnica prometedora para preservar la calidad de los meros, y el refrigerante empleado en la inmersion (propilenglicol, oligosacaridos y sales) realizada en este estudio posee aplicaciones potenciales en la industria de procesamiento del mero. EnglishIn this study, we evaluated the effects of immersion freezing (IF) with coolant and air freezing (AF) techniques with different storage temperature (−18°C and −30°C) on the quality of groupers following frozen storage. Water loss rate, total volatile basic nitrogen, and the K-value, were positively correlated with storage time. The pH first decreased and then increased. Destruction of the muscle fiber structure led to changes in grouper texture characteristics including hardness, cohesiveness, springiness, and chewiness. IF-30°C samples retained the highest quality after frozen storage, followed by IF-18°C samples and AF-18°C samples. Immersion freezing limited protein denaturation, decreased water loss, and contributed to the formation of uniformly distributed ice crystals, decreasing microstructure damage. Immersion freezing is a promising technique for preserving the quality of groupers, and the immersion coolant (propylene glycol, oligosaccharides and salts) used in this study has potential applications in the grouper processing industry.

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1946159

Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage

Freeze–thawing damage evaluation of vegetables with two cutting orientations

Effects of different freezing methods on the quality of conditioned beef steaks during storage

The invention discloses an indirect immersion freezing solution for prepared beef steak, and belongs to the technical field of frozen processing of prepared meat products. The indirect immersion freezing solution comprises the following components in mass percent: 26-30% of ethanol, 8-12% of betaine, 6-10% of propylene glycol, 3-5% of sodium chloride and 43-57% of water; the freezing point of thefreezing solution is 57.5 DEG C; and at the temperature of -30 DEG C, the viscosity of the freezing solution is 66.7mpa.s. The freezing solution disclosed by the invention has the advantages that thefreezing point is low, the viscosity is small, the liquid loss rate of thawed prepared beef steak can be reduced, and nutrient loss can be prevented.

Indirect immersion freezing solution for prepared beef steak

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Effects of different freezing methods on the quality of conditioned beef steaks during storage

Indirect immersion freezing solution for prepared beef steak