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
作者： Qian, Shuyi 1 ; Li, Xia 1 ; Wang, Hang 1 ; Sun, Zhen 1 ; Zhang, Chunhui 1 ; Guan, Wenqiang 2 ; Blecker, Christophe 4 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Comprehens Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China
2.Tianjin Univ Commerce, Coll Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, China 300134, Peoples R China
3.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
4.Univ Liege,
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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