Guangyu Wu , Chuan Yang , Heather L. Bruce , Bimol C. Roy , Xia Li , Chunhui Zhang
{"title":"Effects of alternating electric field during freezing and thawing on beef quality","authors":"Guangyu Wu , Chuan Yang , Heather L. Bruce , Bimol C. Roy , Xia Li , Chunhui Zhang","doi":"10.1016/j.foodchem.2023.135987","DOIUrl":null,"url":null,"abstract":"<div><p><span>Alternating electric field (AEF) technology was used during freezing-thawing-aging (FA) of beef aged for 0, 1, 3, 5 and 7 days. Color, lipid oxidation, purge loss, cooking loss, tenderness, and </span><em>T<sub>2</sub></em> relaxation time were determined for frozen-thawed-aged beef with AEF (AEF + FA) or without AEF (FA) and compared to aged only (OA) controls. FA increased purge loss, cooking loss, shear force values and lipid oxidation (<em>P</em> < 0.05) but decreased <em>a*</em><span> values compared with AEF + FA treatment. It also exacerbated the spaces between muscle fibers and contributed to the transformation of immobile water to free water. AEF served to maintain meat quality by reducing purge loss, cooking loss and increasing meat tenderness and maintaining color and lipid oxidation only in steak that was frozen before aging. This most likely occurred due to AEF increasing the speed of freezing and thawing and by reducing the space between muscle fibers compared to FA alone.</span></p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814623006040","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 3
Abstract
Alternating electric field (AEF) technology was used during freezing-thawing-aging (FA) of beef aged for 0, 1, 3, 5 and 7 days. Color, lipid oxidation, purge loss, cooking loss, tenderness, and T2 relaxation time were determined for frozen-thawed-aged beef with AEF (AEF + FA) or without AEF (FA) and compared to aged only (OA) controls. FA increased purge loss, cooking loss, shear force values and lipid oxidation (P < 0.05) but decreased a* values compared with AEF + FA treatment. It also exacerbated the spaces between muscle fibers and contributed to the transformation of immobile water to free water. AEF served to maintain meat quality by reducing purge loss, cooking loss and increasing meat tenderness and maintaining color and lipid oxidation only in steak that was frozen before aging. This most likely occurred due to AEF increasing the speed of freezing and thawing and by reducing the space between muscle fibers compared to FA alone.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
