Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Kim, Hyun‐Wook; Kim, Ji-Han; Seo, Jin-Kyu; Setyabrata, Derico; Kim, Yuan H. Brad

doi:10.1016/j.meatsci.2018.01.024

Cited by 92 publications

(41 citation statements)

References 34 publications

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“…Lipid oxidation was significantly affected (on each sampling day) by the freezing rate but not the thawing rate. This is contradictory to Hong [6] who reported that the thawing rate had a significant effect on the quality of ostrich meat. All TBARS values of the freeze treatments increased (p < 0.05) from day 0 to day 2, with FR_1h changing the most from the lowest value on day 0 to the highest on day 2.…”

Section: Lipid Oxidation (2-thiobarbituric Acid (Tbars))contrasting

confidence: 80%

“…However, a fraction of water (bound water) never completely freezes in the meat resulting in a degree of chemical reactivity during frozen storage that can negatively influence texture, colour and flavour. Recently, the effects of freezing rate, storage temperature and storage duration have been investigated extensively in the traditional species [4][5][6][7][8][9][10][11][12] and to a limited degree in ostriches [3,13,14] especially with regard to physiochemical changes and oxidative stability of the meat post-freezing and -thawing. The general conclusion is that an increase in freeze/thaw cycles or a reduction in the rate of freezing (characteristic freezing time increases) results in increased thaw and cooking losses reduced bloom and increased protein and lipid oxidation during retail display.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

Leygonie

Hoffman

2020

Foods

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The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidation and tenderness. Five characteristic freezing rates (FR: 1, 2, 4, 8, 24 h) were compared with five characteristic thawing rates (TR: 1.5, 3, 6.5, 14, 21 h) in a completely randomised block design. Moon steaks (M. femorotibialis medius) from 125 birds were randomly assigned to a specific treatment combination before being subjected (after thawing) to a 10-day chilled storage at 4 °C shelf-life trial. Thawing rate had no effect (p > 0.05) on any of the quality (colour, drip and cooking losses, shear force, 2-thiobarbituric acid (TBARS)) parameters whilst freezing rate and display time both had significant (p < 0.05) influences. Thaw loss was lowest (p < 0.05) for the FR_1h and FR_2h, followed by FR_4h, FR_8h and FR_24. The FR_1h had the highest (p < 0.05) drip and shear force values during display while the FR_2h and FR_8h had the highest rate of oxidation (TBARS and metmyoglobin formation). FR_24h had the second best (p < 0.05) colour retention after FR_4h and minimal package drip. Overall, FR_4h resulted in the best quality meat over the entire shelf-life with high bloom retention, low TBARS and shear force, and average thaw, drip and cooking loss.

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Section: Lipid Oxidation (2-thiobarbituric Acid (Tbars))contrasting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

Leygonie

Hoffman

2020

Foods

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“…Water accounts for around 75% in muscle tissue, and the majority of water in the muscle fiber is trapped within the muscle structure, especially within and between the myofibrils (Huff-Lonergan & Lonergan, 2005). Water-holding capacity of meat in terms of thaw loss, drip loss and cooking loss has been reported to decrease following freezing and thawing (Aroeira, et al, 2016;Kim, Kim, Seo, Setyabrata, & Kim, 2018), presumably attributed to the mechanical damage caused by ice crystallization and protein denaturation (Calvelo, 1981).…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, slow freezing will form large ice crystals distributed unevenly in the extracellular space (Bevilacqua, Zaritzky, & Calvelo, 1979;Bevilacqua, & Zaritzky, 1980;Grujić, Petrović, Pikula, & Amidžić, 1993). However, fast freezing results in numerous small intra-and extracellular ice crystals which are located uniformly within and between the muscle fibers and causes less migration of intracellular water to outside of fibers (Bevilacqua, et al, 1979;Kim, et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

2019

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The role of protein denaturation in formation of thaw loss is currently not well understood. This study investigated denaturation of myofibrillar and sarcoplasmic proteins of pork loins caused by freezingthawing in relation to freezing rate. Compared to fast freezing, slow freezing caused 28% larger thaw loss, decreased water-holding capacity of myofibrils and increased surface hydrophobicity, indicating more pronounced denaturation of myofibrillar proteins. We here propose a model: In slow freezing protons are concentrated in the unfrozen water resulting in reduced pH in proximity of structural proteins causing protein denaturation. In parallel, large ice crystals are formed outside of muscle fibers resulting in transversal shrinkage. In fast freezing small ice crystals trap protons and cause less severe protein denaturation and reduced thaw loss. Differential scanning calorimetry and tryptophan fluorescence spectra indicated sarcoplasmic protein denaturation in drip due to freezing-thawing. However, sarcoplasmic protein denaturation was independent of freezing rate.

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“…Tenderness and juiciness, which comprise crucial properties for consumers, exhibit more positive results upon freezing/thawing rather than chilling meat (Lagerstedt et al, 2008). However, the question has been raised regarding whether freezing/thawing leads to reduced meat quality (Kim et al, 2018). Ice crystal formation in muscle fiber destroys structural and nutrient homeostasis by inducing increases in protein, carbohydrate, lipid, vitamin, and mineral concentrations (Leygonie et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji¹,

Kim²,

Yoon³

et al. 2019

Food Sci Anim Resour

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This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at 65°C exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at 72°C. Shear force and springiness of 65°C-treated groups were lower than those of 72°C-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

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Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Cited by 92 publications

References 34 publications

Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

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