Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein
文献类型： 外文期刊
作者： Qian, Shuyi 1 ; Li, Xia 1 ; Wang, Hang 1 ; Mehmood, Waris 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2021 年 2021 卷
页码：
收录情况： SCI
摘要： This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein. The beef was stored at -1, -6, -9, -12, and -18 degrees C for 28, 84, 126, 168, and 168 days, respectively. The myofibrillar protein of beef samples denatured gradually with the extention of storage period. Regarding the samples stored at temperature range of -12 similar to-1 degrees C, higher storage temperature resulted in more severe denaturation (the myofibrillar protein exhibited lower sulfhydryl content, Ca2+-ATPase activity, ionic bonds, hydrogen bonds, and higher surface hydrophobicity). Particularly, difference in -12 and -18 degrees C did not yield significant effects upon the protein properties throughout 168-day storage (P>0.05). These results indicated that lowering freezing temperature may not minimize myofibrillar protein denaturation in a limited storage duration, which was also confirmed by the quality properties of beef.
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