Kinetic Modeling of Myofibrillar Degradation, Shear Force, and Microbial Growth During Beef Accelerated Aging by the Freeze/Thaw Process

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-01-20 DOI:10.1007/s11947-025-03749-1

Johnathan de Lima Ramos, Marielle Maria de Oliveira Paula, Marcelo Stefanini Tanaka, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

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Abstract

Aging has been the main industrial practice for improving beef palatability, but it requires up to 21 days of cooler storage to reach the desired tenderness. As an alternative to accelerate the aging process, both the prior freezing/thawing process and the storage at high temperatures have been suggested. This study aimed to develop kinetic models to evaluate the effects of freezing/thawing process and different aging temperatures (1, 7, 14 and 20 °C) on vacuum-packed Nellore beef steaks. Changes on fragmentation index (FI), shear force (SF), cooking loss (CL) and total bacteria count (TBC) of raw beef during aging followed a first-order kinetic model. The reaction rate constant (k) increases with increasing aging temperature, and the activation energy (Ea) was lower in frozen/thawed samples than nonfrozen ones for FI (13 vs 24 kJ/mol) and SF (25 vs 47 kJ/mol). The increase in aging temperature had a lower effect on the FI and SF of frozen/thawed samples than on the nonfrozen ones. Frozen/thawed samples required a shorter aging time than nonfrozen samples to reach the same SF. CL was affected only by aging temperature. The specific growth rate (µ) of TBC increases with increasing aging temperature, but the Ea (51 kJ/mol) was not affected by the freezing/thawing process. The developed kinetic models provide a deeper understanding of the mechanism of the quality changes of frozen/thawed beef during aging and suggest that the increased tenderization in the frozen/thawed samples is primarily due to cellular damage rather than the increase in proteolysis rate.

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牛肉冷冻/解冻加速老化过程中肌纤维降解、剪切力和微生物生长的动力学模型

陈化一直是改善牛肉适口性的主要工业做法，但它需要长达21天的冷藏才能达到所需的嫩度。作为加速老化过程的替代方法，建议采用预先冷冻/解冻工艺和高温储存。本研究旨在建立动力学模型，以评估冻融过程和不同老化温度（1、7、14和20°C）对真空包装Nellore牛排的影响。生牛肉在老化过程中破碎指数（FI）、剪切力（SF）、蒸煮损失（CL）和细菌总数（TBC）的变化符合一级动力学模型。随着老化温度的升高，反应速率常数(k)增大，冷冻/解冻样品的FI （13 vs 24 kJ/mol）和SF （25 vs 47 kJ/mol）的活化能（Ea）低于非冷冻样品。老化温度的升高对冷冻/解冻样品的FI和SF的影响小于对未冷冻样品的影响。冷冻/解冻样品比未冷冻样品需要更短的老化时间才能达到相同的SF。老化温度仅对CL有影响。TBC的比生长率（µ）随老化温度的升高而增加，而Ea （51 kJ/mol）不受冻融过程的影响。建立的动力学模型提供了对冷冻/解冻牛肉在老化过程中质量变化机制的更深入理解，并表明冷冻/解冻样品中嫩化程度的增加主要是由于细胞损伤而不是蛋白质水解速率的增加。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.