Effect of sub-freezing storage (-6, -9 and -12 °C) on quality and shelf life of beef

Beef; LF-NMR; Quality; Shelf life; Storage; Sub-freezing; Energy storage; Freezing; Image quality; Nuclear magnetic resonance; Frozen state; Low field nuclear magnetic resonance (LF NMR); Sensory properties; Shear force; Sub-freezing temperatures; Superchilling; Thiobarbituric acid reactive substances; Food storage

Abstract :

[en] Based on the results of low field nuclear magnetic resonance (LF-NMR) in our current study (the frozen state of -6, -9 and -12 °C were nearly the same with extremely low free water content), -6, -9 and -12 °C was designated as sub-freezing temperatures. The effects of sub-freezing storage compared with conventional chilling (4 °C), superchilling (-1 °C) and conventional freezing (-18 °C) on the quality and shelf life of beef were analysed. Results showed that the shelf life of beef is extended to 84 and 126 day at -6 °C and -9 °C, respectively. However, the TVB-N values of the samples stored at -12 °C and -18 °C remained below 15 mg/100 g even on 168 day. Furthermore, shear force, colour, pH, thiobarbituric acid reactive substances (TBARS) and sensory properties were also measured. Consequently, the sub-freezing storage has significantly extended the shelf life of beef compared to chilling and superchilling (P < 0.05). Moreover, no significant difference (P > 0.05) was found between the indicators for quality and shelf life of samples stored at -12 and -18 °C throughout 168 days. © 2018 Institute of Food Science and Technology.

Disciplines :

Food science

Author, co-author :

Qian, S.; Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture Beijing 100193 China, Tianjin Key Laboratory of Food Biotechnology College of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China

Li, Xia; Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture Beijing 100193 China

Wang, H.; Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture Beijing 100193 China

Sun, Z.; Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture Beijing 100193 China

Zhang, C.; Tianjin Key Laboratory of Food Biotechnology College of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China

Guan, W.; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Blecker, Christophe

Language :

English

Title :

Effect of sub-freezing storage (-6, -9 and -12 °C) on quality and shelf life of beef

Publication date :

2018

Journal title :

International Journal of Food Science and Technology

ISSN :

0950-5423

eISSN :

1365-2621

Publisher :

Blackwell Publishing Ltd

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 01 March 2019

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