Song Yue, Hou Wenbo, Zhu Mengliu, Akan Otobong Donald, Xing Yanxia, Yu Yang, Li Bo, Zhu He
College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China.
Microbiology Department, Akwa Ibom State University, Uyo 999062, Nigeria.
Metabolites. 2025 Apr 29;15(5):294. doi: 10.3390/metabo15050294.
: The present study aimed to investigate the effects of frozen (-18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality parameters. : Fresh beef bottom round samples were stored under both frozen (-18 °C) and refrigerated (4 °C) conditions. For frozen samples, the pH, color, cooking loss, thawing loss, centrifugal loss, drip loss, moisture content, shear force, TBARS and TPA were measured at 0, 30 and 60 days. For refrigerated samples, the pH and color were analyzed at 0, 1, 3, 5 and 7 days, and the differential metabolites were also identified based on the VOCs analysis combined with multivariate statistical analysis. : The surface color (L*, a*, and b*) of the beef bottom round became darker during both the frozen and refrigerated periods of prolonged storage. The samples' pH significantly declined ( < 0.05) during the frozen storage but alternated (initially reduced and then increased) under refrigerated conditions. Additionally, the frozen treatment led to a significant change ( < 0.05) in the texture profile. The thiobarbituric acid reactive substance (TBAR) values, shear force, cooking loss, thawing loss, centrifugal loss, and drip loss increased significantly with an extended frozen storage time, while the moisture content was significantly lower ( < 0.05). Moreover, nine volatile organic compounds (VOCs) were identified as potential determinants of beef bottom quality during refrigerated storage. : The findings can contribute to a deeper understanding of quality variations during frozen storage and refrigerated storage, and provide new thoughts to improve preservation and storage strategies for the beef bottom round.
本研究旨在探讨冷冻（-18°C）和冷藏（4°C）储存条件对牛臀肉几个品质参数的影响。新鲜牛臀肉样品分别在冷冻（-18°C）和冷藏（4°C）条件下储存。对于冷冻样品，在0、30和60天时测量pH值、颜色、烹饪损失、解冻损失、离心损失、滴水损失、水分含量、剪切力、硫代巴比妥酸反应物（TBARS）和质地剖面分析（TPA）。对于冷藏样品，在0、1、3、5和7天时分析pH值和颜色，并基于挥发性有机化合物（VOCs）分析结合多元统计分析鉴定差异代谢物。在延长储存的冷冻和冷藏期间，牛臀肉的表面颜色（L*、a和b）均变深。冷冻储存期间样品的pH值显著下降（P<0.05），但在冷藏条件下呈交替变化（先降低后升高）。此外，冷冻处理导致质地剖面发生显著变化（P<0.05）。随着冷冻储存时间延长，硫代巴比妥酸反应物（TBAR）值、剪切力、烹饪损失、解冻损失、离心损失和滴水损失显著增加，而水分含量显著降低（P<0.05）。此外，鉴定出9种挥发性有机化合物（VOCs）为冷藏期间牛臀肉品质的潜在决定因素。这些研究结果有助于更深入地了解冷冻储存和冷藏储存期间的品质变化，并为改进牛臀肉的保鲜和储存策略提供新思路。
