DEFINITION OF THE OPTIMAL FREEZING RATE .2. INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF BEEF M-LONGISSIMUS-DORSI FROZEN AT DIFFERENT FREEZING RATES

被引：59

作者：

PETROVIC, L ^{[1
]}

GRUJIC, R ^{[1
]}

PETROVIC, M ^{[1
]}

机构：

[1] FAC TECHNOL, BANJA LUKA, BOSNIA & HERCEG

来源：

MEAT SCIENCE | 1993年 / 33卷 / 03期

关键词：

D O I：

10.1016/0309-1740(93)90004-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of freezing rate on weight loss during the freezing, thawing and cooking, on water-binding capacity, on sensory and other physicochemical properties of beef M. longissimus dorsi was investigated The changes in myofibrillar proteins in muscle samples frozen at different freezing rates were also investigated. The greatest weight losses during the freezing, thawing and cooking were registered at slow freezing procedures (freezing rate of 0.22 cm/h and 0.29 cm/h), when the meat was tougher and less soft. The solubility of myofibrillar proteins was least from those muscles frozen at such freezing rales. The freezing of samples at freezing rates of 3.33 cm/h and 3.95 cm/h had less influence on their physico-chemical characteristics. The solubility of the myofibrillar proteins from such samples was greatest, and the cooked samples were the most tender. From analysis of the results it was concluded that optimal conditions for meat freezing seem to be those when the average freezing rate is 2-5 cm/h.

引用

页码：319 / 331

页数：13

共 35 条

[1] FREEZING RATE EFFECTS ON THE DRIP LOSS OF FROZEN BEEF [J].