How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

文献类型： 外文期刊

第一作者： Lin, Hengxun

作者： Lin, Hengxun;Chen, Yong;Yang, Yiping;Cui, Liye;Wu, Guangyu;Chisoro, Prince;Li, Xia;Zhang, Chunhui;Lin, Hengxun;Blecker, Christophe;Chen, Xiangning;Chen, Xiangning;Zhang, Chunhui

作者机构：

关键词： Freeze-induced damage; Ice crystal; Heat-induced constriction; Tissue morphology; Water migration

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 200 卷

页码：

收录情况： SCI

摘要： To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezingthawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.14, 30.42, and 29.10 %, respectively. Compared to fresh-cooked samples, the moisture contents of frozen-cooked and frozen-thawed-cooked beef were reduced by 3.29 % and 1.03 %, respectively. Inter and intra-myofibril ice crystallization during freezing destroyed the myofibril structure and interacted with the heat-induced constriction due to cooking, driving myowater to migrate from intrafibrous to interfibrous space, which induced higher cooking loss in the frozen samples. Thawing contributed to the renaturation of myofiber and decreased the cooking loss. Salt regulated ice formation and melting, enhanced the resistance of myofiber and promoted free water reabsorption during thawing, which reduced the freezing-induced damage of muscle and improved the final quality of cooked beef. This study provides new insights into the mechanism of freezing-heating loss of beef based on myofiber morphology and water distribution visual analysis, which could help reduce the quality deterioration along the frozen processing supply chain.

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