scholarly journals Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Shuyi Qian ◽  
Xia Li ◽  
Hang Wang ◽  
Waris Mehmood ◽  
Chunhui Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Temperature ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Storage Period ◽  
Freezing Temperature ◽  
Surface Hydrophobicity ◽  
Myofibrillar Protein ◽  
Storage Duration ◽  
Quality Properties

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°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∼−1°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°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.

scholarly journals Effects of fat meat and storage temperature on the qualities of frozen minced beef products

2021 ◽  
Vol 13 (1) ◽  
pp. 93-104
Author(s):  
Hyeong-Su Lee ◽  
Yong Il Park ◽  
Saehoon Kang
Keyword(s):  
Regression Analysis ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Storage Duration ◽  
Factors Affecting ◽  
Minced Beef ◽  
Beef Products

The purpose of this study was to identify the ideal storage period for frozen minced beef products and to under-stand key factors affecting their quality. Frozen minced beef products with 10 and 15% of fat content were kept at ?5, ?15, and ?23°C, and over a 6-month period, they were assessed for moisture content (MC), peroxide values (POV), acid values (AV), 2-thiobarbituric acid (TBA) value, total volatile basic nitrogen content (TVB-N), and the sensory test in order to identify the effect on quality. This helped to determine their appropriate storage duration at a given temperature. Multiple regression analysis was used to assess the correlations between storage tempera-ture, fat meat percentage, characteristic factors, and overall acceptance (OA). Five months for ?23°C, 4 months for ?15°C, and 2 months for ?5°C met 3.7 points or more of OA, in accordance with global sensory analysis stan-dards, and were determined as acceptable frozen storage durations. The very high multiple regression analysis R2 (0.97–0.99) verified the correlation between the characteristic factors and OA. In addition, TVB-N, MC, and POV, respectively, were the main quality factors affecting OA at ?5, ?15, and ?23°C (R2 > 0.8). These findings may prove useful and practical for manufacturers to improve storage and distribution practices in maintaining the quality of frozen minced beef products.

Changes in Structural Properties of Porcine Myofibrillar Protein Induced by Frozen Storage

2012 ◽  
Vol 554-556 ◽  
pp. 1395-1399
Author(s):  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Lian Zhou Jiang ◽  
Pei Jun Li ◽  
Qian Chen
Keyword(s):  
Atpase Activity ◽  
Myosin Heavy Chain ◽  
Structural Properties ◽  
Heavy Chain ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Surface Hydrophobicity ◽  
Myofibrillar Protein ◽  
Longissimus Dorsi ◽  
Structure Property

Changes in structure property of myofibrillar protein from porcine longissimus dorsi were monitored during 12 months of storage at –5, –18, –26, –35 and –70 °C. With the extended frozen time at the same temperature, Ca2+-ATPase activity, K+-ATPase activity, total sulfhydryl content reactive sulfhydryl content decreased (P < 0.05), surface hydrophobicity (S0-NAS) increased (P < 0.05). Meanwhile, stucture of myofibrillar protein was more susceptible to high frozen storage temperature than low frozen storage temperature. There was markedly loss in band intensity of myosin heavy chain, actin, paramyosin, troponin, and propomyosin from frozen meat within frozen storage.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

Root freezing tolerance and vitality of Norway spruce and Scots pine seedlings; influence of storage duration, storage temperature, and prestorage root freezing

1994 ◽  
Vol 24 (12) ◽  
pp. 2477-2484 ◽  
Author(s):  
Anders Lindström ◽  
Eva Stattin
Keyword(s):  
Norway Spruce ◽  
Scots Pine ◽  
Freezing Tolerance ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Freezing Injury ◽  
Storage Duration ◽  
Storage Container ◽  
Pine Seedlings

This study investigated the effect of different cold storage conditions on (i) root freezing tolerance of Norway spruce (Piceaabies (L.) Karst.) and Scots pine (Pinussylvestris L.) and (ii) the vitality of seedlings that suffered freezing injury to roots prior to storage. Container-grown seedlings, 1 year old, were stored from the end of October to April in three environments with different root temperatures: outdoor storage (−0.5 to 11.0 °C), cool storage (0.7 to 3.7 °C), or frozen storage (−5.0 to −3.8 °C). Root freezing tolerance was determined prior to storage in October and during storage in January and March. Maximum root freezing tolerance for both species occurred in January, when over 50% of spruce and pine seedlings survived 2 h exposure to −25 and −20 °C, respectively. At this time, roots of frozen-stored spruce were significantly more freezing tolerant than outdoor-stored seedlings, whereas storage environment had no significant effect on pine. Freezing tolerance in roots of both species decreased from January to March in all test environments but to a lesser extent at the subzero temperatures in the frozen storage. Root freezing to −10, −15, or −20 °C in late October before storage resulted in reduced poststorage survival of seedlings in April. Pine was more adversely affected (0–13% survival) than spruce (0–85% survival). Freezing of roots prior to storage caused the lowest survival with frozen storage.

Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado

1999 ◽  
Vol 5 (2) ◽  
pp. 139-147 ◽  
Author(s):  
P. Montero ◽  
M.V. Pardo ◽  
M.C. Gómez-Guillén ◽  
J. Borderias
Keyword(s):  
Atpase Activity ◽  
Conformational Changes ◽  
Frozen Storage ◽  
Storage Period ◽  
Surface Hydrophobicity ◽  
Sardina Pilchardus ◽  
Dark Muscle ◽  
Minced Muscle ◽  
Whole Muscle ◽  
Low Molecular Weight Proteins

This paper examines the effects of eight months of frozen storage on the protein conformation and functionality of whole, light and dark sardine muscles, and washed mince. The variation in protein surface hydrophobicity and Ca-ATPase activity was different in dark muscle from that in whole muscle over the storage period. The dark muscle lacked gel forming capacity because of its higher fat content and a greater presence of low molecular weight proteins, and it also became insoluble faster than the light muscle. The Ca-ATPase activity of the actomyosin extracted from the dark muscle was higher than in light or whole muscle during the first three months. Washing the minced muscle induced conformational changes in the myosin molecule which, together with the added cryoprotectants, contributed to greater functional stability of the washed mince at least during the first three month's storage, at which stage gels were somewhat softer and more elastic than with unwashed mince.

Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 471-476 ◽  
Author(s):  
Liu Shi ◽  
Tao Yang ◽  
Guangquan Xiong ◽  
Xin Li ◽  
Xiaohong Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Temperature ◽  
Micropterus Salmoides ◽  
Frozen Storage

scholarly journals EFFECT OF FROZEN STORAGE ON THE ORGANOLEPTIC PROPERTIES OF MEAT FROM WEST AFRICAN DWARF BUCK

2021 ◽  
Vol 23 (2) ◽  
pp. 185-188
Author(s):  
E. O. EKANEM ◽  
E. B. A. ESSIEN
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
West African ◽  
Organoleptic Properties ◽  
Storage Duration ◽  
Southeastern Nigeria ◽  
West African Dwarf ◽  
Overall Acceptability ◽  
Duration Of Storage ◽  
Meat Samples

Meat samples from West African dwarf buck Were stored at -10°C for 6 weeks with the aim studying the effect of frozen storage duration on organoleptic properties. Analysis of variance showed that the flavor of the meat was significantly better (P<0.05) at the commencement of storage than 2 weeks later. generally objectionable, Mean flavor rating at 4 weeks was higher (P<0.05) than that at 6 weeks but no higher than rating at 2 weeks (P>0.05). Changes in color and juiciness were not significant (P>0.01) throughout the storage period while those in texture and overall acceptability were non- significant (P>0.05). There were high, but negative and very highly significant correlation (r-0.83to -0.99; P<0.001) between the  duration of storage and organoleptic properties, as well as duration accounting for 90% and 99% of the variabilities in flavor and acceptability  respectively. Strong positive and very highly significant correlations (r=0.87 to 0.97;P<0.001) were observed between acceptability juiciness, texture and flavor ratings. The strong influence of flavor on acceptability supported the widespread but unpublished indications and reports of the desirability of the strong sex odour by buck meat consumers in southeastern Nigeria.

scholarly journals Dependence of fat acidity value on wheat grain storage conditions

2020 ◽  
Vol 17 ◽  
pp. 00107
Author(s):  
I. A. Kechkin ◽  
V. A. Ermolaev ◽  
M. V. Ivanov ◽  
A. I. Romanenko ◽  
E. A. Gurkovskaya
Keyword(s):  
Storage Temperature ◽  
Storage Period ◽  
Acid Value ◽  
Storage Conditions ◽  
Air Humidity ◽  
Wheat Grain ◽  
Storage Duration ◽  
Long Term Storage ◽  
Relative Air Humidity

The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.

scholarly journals Impact of Myoglobin Oxygenation State at Freezing on Color Stability of Frozen Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
F. Ribeiro ◽  
N. Herrera ◽  
K. Hart ◽  
N. Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Emerging Market ◽  
Color Space ◽  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Storage Duration ◽  
Oxygen Penetration ◽  
Red Color

ObjectivesMeat color is the number one factor influencing consumer purchase decisions. The emerging market of frozen meat emphasizes the need to understand beef surface discoloration and the ideal parameters of freezing beef to retain a superior color. Therefore, the objectives of this study were to determine the impacts of oxygenation level and frozen storage duration on frozen beef color.Materials and MethodsUSDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated in air for 30 min), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (–20°C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, b*), delta E (magnitude of difference in the L*, a*, b* color space), subjective discoloration, lipid oxidation (via thiobarbituric acid reactive substances- TBARS), oxygen penetration, percent oxymyoglobin, metmyoglobin, and deoxymyoglobin (via spectrometer), and redness (calculated as 630nm/530nm). Data were analyzed using PROC Glimmix procedure in SAS as a split-split-plot with an incomplete block and a 2 × 3 factorial.ResultsHiOxy steaks had greater oxygen penetration and the highest a* values compared to DeOxy and LoOxy steaks regardless of packaging (P < 0.0005). Conversely, DeOxy steaks exhibited the lowest oxygen penetration and a* values regardless of film (P < 0.0005). HiOxy steaks at 4 d had higher a* values than DeOxy and LoOxy at all storage times (P = 0.0118). HiOxy steaks had the highest delta E values compared to DeOxy and LoOxy in permeable packaging and with increasing storage time an increase in delta E for the HiOxy steaks was observed (P = 0.0010).Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). HiOxy and LoOxy steaks were similar in percent oxymyoglobin when in permeable packaging film. HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). Lowest percent metmyoglobin values were from the 4 d HiOxy steaks at 2, 4, and 6 mo of storage (P = 0.0188).The HiOxy 20 d steaks had the highest discoloration compared to 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). Lipid oxidation increased with storage time (P = 0.0169). HiOxy 20 d aged steaks exhibited the highest TBARS values at 2, 4, and 6 mo (P = 0.0224). HiOxy and LoOxy were similar in discoloration and lipid oxidation except with the HiOxy 20 d (which were less desirable).ConclusionHiOxy steaks exhibit a brighter and deeper cherry red color compared to the DeOxy steaks. HiOxy steaks were superior or similar when compared to LoOxy steaks but displayed more detrimental effects when frozen storage was extended. Based on the results, HiOxy steaks aged for 4 d give a superior red color for extended storage with few unfavorable effects. However, it is not advised to freeze deoxygenated steaks and expect a cherry red color through frozen storage.

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