Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
Suzhou Niumag Analytical Instrument Corporation, Suzhou, Jiangsu, China.
Food Res Int. 2023 Apr;166:112644. doi: 10.1016/j.foodres.2023.112644. Epub 2023 Feb 24.
Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T and A of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.
由于温度变化，牛肉产品在长期储存和运输过程中会反复经历冷冻和解冻（F-T），导致其质量恶化，影响消费者的接受度。本研究旨在探讨不同 F-T 循环下牛肉的品质特性、蛋白质结构变化和水分实时迁移之间的关系。结果表明，多次 F-T 循环破坏了肌肉的微观结构，使蛋白质结构趋于变性和展开，导致再吸收水分的数量减少，从而降低了水分容量，特别是完全解冻的牛肉样品 T 和 A 的降低，最终影响了牛肉的质量，如嫩度、颜色和脂质氧化。牛肉不应滥用 F-T 循环>3 次，当经历 5 次或更多的 F-T 循环时，其质量会严重下降，实时 LF-NMR 提供了一个新的方面来帮助我们控制牛肉的解冻过程。
