Petrović L, Grujić R, Petrović M
Faculty of Technology, University in Novi Sad, Novi Sad, Bulevar Avnoj-a 1, Yugoslavia.
Meat Sci. 1993;33(3):319-31. doi: 10.1016/0309-1740(93)90004-2.
The influence of freezing rate on weight loss during the freezing, thawing and cooking, on water-binding capacity, on sensory and other physico-chemical properties of beef M. longissimus dorsi was investigated. The changes in myofibrillar proteins in muscle samples frozen at different freezing rates were also investigated. The greatest weight losses during the freezing, thawing and cooking were registered at slow freezing procedures (freezing rate of 0·22 cm/h and 0·29 cm/h), when the meat was tougher and less soft. The solubility of myofibrillar proteins was least from those muscles frozen at such freezing rates. The freezing of samples at freezing rates of 3·33 cm/h and 3·95 cm/h had less influence on their physico-chemical characteristics. The solubility of the myofibrillar proteins from such samples was greatest, and the cooked samples were the most tender. From analysis of the results it was concluded that optimal conditions for meat freezing seem to be those when the average freezing rate is 2-5 cm/h.
研究了冷冻速率对牛肉背最长肌在冷冻、解冻和烹饪过程中的失重、对保水能力、对感官及其他理化性质的影响。还研究了以不同冷冻速率冷冻的肌肉样品中肌原纤维蛋白的变化。在缓慢冷冻程序（冷冻速率为0·22厘米/小时和0·29厘米/小时）下，冷冻、解冻和烹饪过程中的失重最大，此时肉更坚韧且更不柔软。以这种冷冻速率冷冻的肌肉中肌原纤维蛋白的溶解度最低。以3·33厘米/小时和3·95厘米/小时的冷冻速率冷冻样品对其理化特性的影响较小。来自此类样品的肌原纤维蛋白的溶解度最大，且烹饪后的样品最嫩。通过对结果的分析得出结论，肉类冷冻的最佳条件似乎是平均冷冻速率为2 - 5厘米/小时时的条件。
