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

文献类型： 外文期刊

第一作者： Qian, Shuyi

作者： Qian, Shuyi;Li, Xia;Wang, Hang;Sun, Zhen;Zhang, Chunhui;Qian, Shuyi;Guan, Wenqiang;Li, Xia;Blecker, Christophe

作者机构：

关键词： Beef; LF-NMR; quality; shelf life; storage; sub-freezing

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 9 期

页码：

收录情况： SCI

摘要： Based on the results of low field nuclear magnetic resonance (LF-NMR) in our current study (the frozen state of -6, -9 and -12 degrees C were nearly the same with extremely low free water content), -6, -9 and -12 degrees C was designated as sub-freezing temperatures. The effects of sub-freezing storage compared with conventional chilling (4 degrees C), superchilling (-1 degrees C) and conventional freezing (-18 degrees 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 degrees C and -9 degrees C, respectively. However, the TVB-N values of the samples stored at -12 degrees C and -18 degrees C remained below 15mg/100g even on 168day. 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 degrees C throughout 168days.

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