Effect of Freezing and Frozen Storage on Amino Acid Profile and Fatty Acid Pattern in Imported and Local Meat

Abstract

Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protein oxidative stability of meat was also measured. The selected meat under research was frozen at different temperature (-7 o C) for 1month of local beef, fish and chicken breast meat and (-18 o C) for 3 and 6 months of imported meat. The result show the effect of freezing on amino acid as the total amount of essential and nonessential amino acids and amount of each amino acid of meat samples are reduced during the freezing process. However there is no significant difference between the frozen imported meat beef for 3 and 6 months except glycine and glutamic acid were changed from 17.02±0.41 to (14.28±0.66 ; 12.73±0.36) and from (49.24±0.46 to 46.90±0.37 ; 45.05±0.38) respectively. There is a significant effect of frozen storage duration on saturated fatty acids (SFA), unsaturated fatty acids (USFA) and total fatty acids (TFAs). A significant (P >0.05) increase in total volatile nitrogen (TVN) value after freezing for 3 and 6 months in imported beef meat from 14.41±0.21 to 15.50± 0.29 and 18.25±0.27 respectively, also in frozen fish samples from 18.41±0.35 to 21.11±0.47. While there is no significant (P>0.05) difference in frozen local beef meat and frozen chicken meat samples. Moreover, there was an increment in the rate of lipid oxidation during frozen storage of the examined samples but within acceptable limit. The present study concluded that cold treatment had a great impact on chemical composition of meat especially amino acids profile and fatty acids pattern regardless the duration of freezing storage.

Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis)

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Effects of phytosterol supplementation on growth performance, serum lipid, proinflammatory cytokines, intestinal morphology, and meat quality of white feather broilers

“…(2014) , where arginine and isoleucine improved meat quality. Glycine, aspartic acid, alanine, phenylalanine, glutamic acid, and tyrosine are collectively referred to as the FAA ( Sabagh et al., 2016 ). Their composition and content directly affect the freshness of food.…”

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

“…In China, beef needs to be sent to the processing plant to produce sausage, luncheon meat and other meat products. In the international trade of meat products, frozen storage and transportation is the most common method for various meat products (Alsabagh et al., 2016). Therefore, raw meat may undergo repeated freezing–thawing process during storage and transportation, which may lead to protein denaturation, juice loss, texture change, and flavor decline.…”