Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle

LI, Li

doi:10.1590/fst.91421

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.91421 copy

Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Beef rump muscle samples were frozen by slow freezing (-20 °C) and fast freezing (-80 °C), and subjected to different thawing treatments: air thawing (AT), water immersion thawing (WIT) and high pressure assisted thawing (HPAT) at 50, 100, 150, 200 MPa. Temperature and duration of meat samples were monitored during freezing and thawing. The thawing time of AT, WIT and HPAT indicating that HPAT improved the thawing efficiency. HPAT treatment induced the thawing loss and color change, maintained the texture, moisture migration and thermal stability of myofibrillar protein of SF/FF samples. Meanwhile, FF preserved color and inhibited protein oxidation, and the lower protein oxidation were observed in FF-WIT samples. However, the thermal stability of MP depends only on thawing method regardless of SF/FF. High pressure thawing seems to be a complicated process, for which further studies are needed.

Keywords:
beef rump; high pressure thawing; fast freezing; protein oxidation; particle diameter; moisture migration

Sample	L^*	a^*	b^*	△E	Hardness (gf)	Chewiness (gf)	Cohesiveness (gf-mm)	Carbonyl content (nmol/mg MP)	Total sulfhydryl content (nmol/mg MP)	Surface hydrophobicity (μg)
Control	73.74 ± 0.03^f	2.32 ± 0.08^cd	0.09 ± 0.04^c	--	1281.22 ± 35.89^a	421.93 ± 41.69^a	19.91 ± 6.26^e	2.84 ± 0.20^f	229.25 ± 24.61^a	5.28 ± 0.10^d
FF-AT	74.68 ± 0.12^e	1.53 ± 0.13^e	-0.15 ± 0.05^e	1.26 ± 0.08^e	1005.36 ± 87.77^b	258.51 ± 14.81^b	43.79 ± 2.32^d	7.57 ± 0.23^b	88.78 ± 13.29^d	12.51 ± 0.93^ab
FF-WIT	75.41 ± 0.06^d	2.22 ± 0.03^cd	0.09 ± 0.01^c	1.68 ± 0.09^d	852.87 ± 43.55^bc	147.59 ± 8.87^d	52.95 ± 8.09^cd	2.93 ± 0.23^f	196.76 ± 6.41^ab	5.54 ± 0.42^cd
FF-50 MPa	74.69 ± 0.09^e	2.05 ± 0.14^d	0.01 ± 0.06^cd	1.01 ± 0.17^e	1288.88 ± 69.64^a	181.22 ± 10.84^cd	70.04 ± 10.13^c	5.73 ± 0.16^c	100.87 ± 12.18^d	7.65 ± 0.53^c
FF-100 MPa	74.42 ± 0.01^e	1.63 ± 0.03^e	-0.15 ± 0.01^e	1.00 ± 0.09^e	929.63 ± 96.27^b	176.72 ± 17.76^cd	76.06 ± 8.56^bc	4.99 ± 0.16^d	142.44 ± 7.53^bc	6.94 ± 0.89^cd
FF-150 MPa	75.89 ± 0.06^c	3.42 ± 0.06^b	0.47 ± 0.02^b	2.45 ± 0.01^c	913.96 ± 81.55^bc	139.12 ± 18.19^d	88.23 ± 7.80^bc	3.00 ± 0.22^f	157.05 ± 10.84^bc	5.78 ± 0.61^cd
FF-200 MPa	77.35 ± 0.11^a	4.98 ± 0.10^a	1.21 ± 0.06^a	4.62 ± 0.12^a	850.58 ± 43.85^bc	148.08 ± 14.81^cd	118.80 ± 12.98^a	3.40 ± 0.16^f	138.17 ± 13.70^c	6.32 ± 0.54^cd
SF-AT	75.98 ± 0.35^c	1.62 ± 0.10^e	-0.12 ± 0.05^e	2.36 ± 0.35^c	772.03 ± 44.86^c	199.21 ± 10.48^c	92.54 ± 5.60^b	9.15 ± 0.27^a	68.61 ± 12.98^d	13.57 ± 1.20^a
SF-WIT	75.87 ± 0.35^c	1.54 ± 0.01^e	-0.15 ± 0.02^e	2.28 ± 0.11^c	908.62 ± 79.08^bc	258.31 ± 27.24^b	24.30 ± 2.09^e	3.06 ± 0.15^f	176.60 ± 9.51^b	6.03 ± 0.36^cd
SF-50MPa	74.78 ± 0.09^e	2.07 ± 0.22^cd	-0.05 ± 0.03^de	1.09 ± 0.08^e	756.88 ± 67.37^c	195.03 ± 17.64^cd	31.99 ± 4.06^de	5.98 ± 0.17^c	98.64 ± 9.86^d	11.57 ± 1.06^ab
SF-100MPa	75.33 ± 0.11^d	1.79 ± 0.01^de	0.01 ± 0.01^cd	1.68 ± 0.16^d	717.60 ± 24.01^c	179.58 ± 20.17^cd	36.60 ± 6.22^de	5.66 ± 0.24^c	101.21 ± 6.72^d	10.88 ± 0.50^b
SF-150MPa	75.87 ± 0.08^c	2.35 ± 0.07^c	-0.01 ± 0.01^d	2.14 ± 0.05^c	741.01 ± 50.91^c	234.31 ± 11.37^bc	53.87 ± 1.93^cd	3.96 ± 0.10^ef	117.29 ± 8.16^cd	8.96 ± 1.31^bc
SF-200MPa	76.91 ± 0.05^b	3.47 ± 0.06^b	0.50 ± 0.01^b	3.40 ± 0.01^b	731.12 ± 44.91^c	175.04 ± 17.63^cd	87.67 ± 11.25^bc	4.17 ± 0.18^e	5.28 ± 0.10^d	9.75 ± 0.57^bc

Sample	Peak 1		Peak 2		Peak 3
Sample	T_max1(°C)	△H₁(Jg^-1)	T_max2(°C)	△H₂(Jg^-1)	T_max3(°C)	△H₃(Jg^-1)
Control	58.2 ± 0.46^b	1.3543 ± 0.17^a	68.1 ± 0.70^a	0.2194 ± 0.04^cd	77.9 ± 0.45^a	0.5572 ± 0.04^a
FF-AT	57.5 ± 1.36^b	0.1871 ± 0.02^c	60.9 ± 0.83^c	0.0942 ± 0.01^d	78.3 ± 0.46^a	0.5206 ± 0.04^a
FF-WIT	60.6 ± 1.08^a	0.7240 ± 0.07^b	66.3 ± 0.61^ab	0.2379 ± 0.05^cd	78.0 ± 0.55^a	0.5760 ± 0.04^a
FF-50 MPa	61.0 ± 1.55^a	0.5351 ± 0.07^bc	65.5 ± 0.84^b	0.1982 ± 0.04^cd	78.5 ± 0.42^a	0.6101 ± 0.05^a
FF-100 MPa	47.6 ± 0.26^d	0.0488 ± 0.01^c	57.0 ± 1.61^d	1.3493 ± 0.12^a	78.3 ± 0.68^a	0.5649 ± 0.05^a
FF-150 MPa	51.4 ± 0.35^c	0.1353 ± 0.01^c	66.8 ± 0.60^ab	0.5035 ± 0.06^b	75.3 ± 0.75^b	0.0339 ± 0.02^b
FF-200 MPa	51.5 ± 0.51^c	0.2111 ± 0.07^c	60.6 ± 0.47^c	0.0673 ± 0.01^d	66.8 ± 0.56^d	0.0618 ± 0.02^b
SF-AT	57.4 ± 0.67^b	0.6907 ± 0.12^b	67.1 ± 0.25^ab	0.0793 ± 0.01^d	78.0 ± 0.46^a	0.5194 ± 0.08^a
SF-WIT	58.1 ± 0.35^b	0.1785 ± 0.03^c	64.8 ± 0.55^b	0.3093 ± 0.03^c	79.1 ± 0.57^a	0.6362 ± 0.11^a
SF-50MPa	56.8 ± 0.93^b	0.2059 ± 0.10^c	61.5 ± 0.40^c	0.3458 ± 0.08^c	78.3 ± 0.80^a	0.6261 ± 0.09^a
SF-100MPa	56.1 ± 0.61^b	0.3217 ± 0.09^c	67.0 ± 0.61^ab	0.2648 ± 0.04^cd	77.9 ± 0.40^a	0.6350 ± 0.08^a
SF-150MPa	50.3 ± 0.15^c	0.3399 ± 0.15^c	66.5 ± 0.31^ab	0.2807 ± 0.06^c	76.0 ± 0.36^b	0.0991 ± 0.01^b
SF-200MPa	51.5 ± 0.21^c	0.4773 ± 0.17^bc	60.8 ± 0.70^c	0.2865 ± 0.08^c	71.8 ± 0.67^c	0.0279 ± 0.01^b

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: 344387190@qq.com