The effect of ultrasound-assisted freezing, metal plate assisted freezing and conventional freezing on the quality characteristics of beef samples

IF 3.5 2区工程技术 Q1 ENGINEERING, MECHANICAL

International Journal of Refrigeration-revue Internationale Du Froid Pub Date : 2024-11-17 DOI:10.1016/j.ijrefrig.2024.11.022

Hira Yuksel Sarıoğlu, Safiye Nur Dirim

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引用次数: 0

Abstract

In this study, the effects of household refrigerator freezing (control group), ultrasound-assisted freezing at different power levels (40 %, 70 %, and 100 %) and metal plate assisted freezing on the quality characteristics of beef samples were investigated. While the freezing time decreased for the fillet samples with ultrasound-assisted freezing (40 % and 70 %, respectively) and for all samples with metal plate assisted freezing, the weight loss and cooking loss values generally decreased compared to control samples. The total color values of the ultrasound-assisted frozen samples were higher than those of the control samples, while the metal plate assisted frozen samples were lower than those of the control samples. The TBARS values were found to be lower in both methods compared to control samples. The hardness values of control samples were generally lower than the samples subjected to both methods after or before cooking. The protein denaturation temperatures of the metal plate-assisted frozen samples were generally higher than others. As a result, ultrasound and metal plate assisted freezing processes preserved the quality characteristics of beef and had significant effects on several quality characteristics of beef. The application of ultrasound at 40 % provides a significant advantage in terms of quality characteristics. The effects of conduction heat transfer with metal plate-assisted freezing processes also provides the positive impact on the freezing of beef samples. Thus, the use of innovative technologies during the freezing of food in household refrigerators were evaluated within the study which brings new idea to integrate them in the production of household refrigerators.

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来源期刊

International Journal of Refrigeration-revue Internationale Du Froid 工程技术-工程：机械

CiteScore

7.30

自引率

12.80%

发文量

363

审稿时长

3.7 months

期刊介绍： The International Journal of Refrigeration is published for the International Institute of Refrigeration (IIR) by Elsevier. It is essential reading for all those wishing to keep abreast of research and industrial news in refrigeration, air conditioning and associated fields. This is particularly important in these times of rapid introduction of alternative refrigerants and the emergence of new technology. The journal has published special issues on alternative refrigerants and novel topics in the field of boiling, condensation, heat pumps, food refrigeration, carbon dioxide, ammonia, hydrocarbons, magnetic refrigeration at room temperature, sorptive cooling, phase change materials and slurries, ejector technology, compressors, and solar cooling. As well as original research papers the International Journal of Refrigeration also includes review articles, papers presented at IIR conferences, short reports and letters describing preliminary results and experimental details, and letters to the Editor on recent areas of discussion and controversy. Other features include forthcoming events, conference reports and book reviews. Papers are published in either English or French with the IIR news section in both languages.