Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xia, Xiufang; Kong, Baohua; Liu, Qian; Liu, Jing

doi:10.1016/j.meatsci.2009.05.003

Cited by 410 publications

(245 citation statements)

References 45 publications

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“…Frozen and thawed meat tends to have higher shear strength than fresh meat, which may be due to fiber shrinkage and drip loss. Xia et al (2009) reported that the cutting force of pork increases after one freezing-thawing cycle compared to that of fresh pork. In contrast with the findings in the present study, Pires et al (2002) did not find any differences in the texture of pork loin thawed at 25 °C or at 7 °C.…”

Section: Resultsmentioning

confidence: 99%

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Oliveira

Gubert

Roman

et al. 2015

Rev. Bras. Cienc. Avic.

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Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (a w ), and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05) most of the physicochemical and structural properties of the meat, except for a w . Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes) presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

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Section: Resultsmentioning

confidence: 99%

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Oliveira

Gubert

Roman

et al. 2015

Rev. Bras. Cienc. Avic.

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“…SDS-PAGE (eletroforese em gel de poliacrilamida na presença de dodecil-sulfato de sódio) também é utilizada para avaliar a degradação e a oxidação proteica e para avaliar a cura de produtos específicos, como presuntos de designação de origem controlada e, ainda, durante a aplicação de tratamento térmico (LARREA et al, 2006;XIA et al, 2009). Pode também ser empregada para identificação de espécies, para detecção de adulteração em produtos lácteos e para caracterização de compostos proteicos (VELOSO et al, 2002).…”

Section: Eletroforese De Proteínasunclassified

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

2010

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“…(Xiong, 2000;Reznick et al, 1992) The ice crystals that are formed pull water from the intracellular spaces into the intercellular spaces, leading to excessive moisture loss during thawing, which influences the sensory profile and the tenderness of meat (Ngapo et al, 1999). Multiple freeze-thaw cycles increase the loss of muscle moisture, as the damage to the ultrastructure of the meat fibers does not allow uptake of moisture into the intracellular spaces, leading to thawing loss, while freezing deteriorates meat quality due to osmotic removal of water, mechanical damage due to ice crystal formation, and lipid and protein oxidation (Benjakul et al, 2001;Xiong, 2000), thawing cause meat discoloration, thawing and cooking loss, and lipid oxidation (Xia et al, 2009). However, the main threat to the quality of frozen meat is the decrease of waterholding capacity (WHC), which is manifested as a loss of exudate (drip) upon thawing.…”

Section: Introductionmentioning

confidence: 99%

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Ali

Rajput

et al. 2016

Rev. Bras. Cienc. Avic.

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The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.

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Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Cited by 410 publications

References 45 publications

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

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