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Effects of multiple freeze–thaw cycles on meat quality, nutrients, water distribution and microstructure in bovine rumen smooth muscle.

Authors :
Cao, Yinjuan
He, Shunzhong
Yu, Qunli
Han, Ling
Zhang, Wei
Zou, Xiaohong
Source :
International Journal of Food Science & Technology; May2022, Vol. 57 Issue 5, p3001-3011, 11p
Publication Year :
2022

Abstract

Summary: This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low‐field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony‐forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09505423
Volume :
57
Issue :
5
Database :
Complementary Index
Journal :
International Journal of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
156397434
Full Text :
https://doi.org/10.1111/ijfs.15621