Choi Mi-Jung, Abduzukhurov Tolibovich, Park Dong Hyeon, Kim Eun Jeong, Hong Geun-Pyo
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2018 Oct;38(5):959-969. doi: 10.5851/kosfa.2018.e28. Epub 2018 Oct 31.
This study investigated the effects of deep freezing and storage temperature (-50°C, -60°C, and -80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (-18°C) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than -60°C exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of -60°C is estimated as the optimum condition for frozen lamb.
本研究调查了深度冷冻及储存温度（-50°C、-60°C和-80°C）对羊肉品质和新鲜度的影响。为比较深度冷冻及储存羊肉的品质，采用了新鲜对照和正常冷冻条件（-18°C）。作为品质和新鲜度参数，在储存5个月期间评估了滴水损失（解冻损失和烹饪损失）、持水能力（WHC）、质地剖面分析（TPA）、硫代巴比妥酸反应物（TBARS）和总挥发性盐基氮（TVBN）。温度影响滴水损失和持水能力，与正常冷冻条件相比，深度冷冻使冷冻储存期间的水分损失降至最低。在深度冷冻温度下冷冻并储存的羊肉比在正常冷冻条件下储存的羊肉更嫩。特别是，在低于-60°C的温度下冷冻的羊肉表现出类似新鲜羊肉的嫩度。无论温度如何，5个月后在任何冷冻羊肉中均未发现脂质氧化迹象，而TVBN则取决于所采用的温度。因此，本研究表明深度冷冻有可能用于保持羊肉5个月的新鲜度。从品质和经济方面来看，-60°C的冷冻和储存条件估计是冷冻羊肉的最佳条件。
