Ren Wanyu, Yuan Guoqiang, Lin Xueer, Guo Xiaohui, Wang Zengli
College of Food Science and Nutritional Engineering China Agricultural University Beijing China.
Food Sci Nutr. 2021 Oct 21;9(12):6653-6661. doi: 10.1002/fsn3.2613. eCollection 2021 Dec.
Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time ( < .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage ( < .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.
与传统空气冷冻相比，浸渍冷却和冷冻在肉品质的冷冻效果上有所改善，但尚不清楚这种优势在较长储存期内是否依然存在。因此，本研究的目的是比较浸渍冷却和冷冻（ICF）与传统空气冷冻（TAF）对牛肉背最长肌在150天储存期内理化指标的影响。在本研究中，分析了鲁西黄牛（20 - 24月龄）的背最长肌，样本分别采用ICF和TAF进行冷冻。通过两种冷却方法将中心温度冷冻至-18℃以下后，样本转移至-18℃冷藏室进行进一步储存。在储存期间，在几个固定时间点测量并比较分析了主要包括颜色和质地品质、总挥发性盐基氮（TVB-N）和过氧化值（POV）在内的理化指标。观察到ICF（5.124 cm/h）的冷冻速率高于TAF（0.194 cm/h），且ICF处理的微观结构更好。此外，在冷冻储存的前45天，TAF组的峰值力值和总能量值显著低于ICF组（P < 0.05）。在冷冻储存的前75天，由于ICF样本的L*值高于TAF样本，ICF还表现出更好的颜色品质（P < 0.05）。此外，ICF组的解冻损失（储存75天后）、总挥发性盐基氮以及过氧化值（在储存期的30至75天）均低于TAF组。总之，与传统空气冷冻相比，浸渍冷却和冷冻在-18℃储存期间更有利于牛肉品质。
