Work

Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton

Year: 2024

Type: article

Abstract: The two-stage low-temperature tempering (TLT) and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed to investigate their effects on the quality of frozen Tan mutton. The results demonstrated that both TLT and TLT-1500/2000/2500/3000 significantly ( P < 0.05) enhanced the tempering rate compared to refrigerator tempering (4 °C, RT). The analysis of tempering, cooking, and centrifugal losses, along with the evaluation of electrical conductivity, pH, and TVB-N, showed that the water retention capacity and freshness of Tan mutton treated with TLT-2500 were closest to those of fresh Tan mutton. Scanning electron microscopy analysis demonstrated that TLT-2500 best maintained the tissue integrity of Tan mutton, while low-field nuclear magnetic resonance analysis revealed it contained the highest immobile water and least free water. Furthermore, Tan mutton treated with TLT-2000 and TLT-2500 exhibited minimal lipid oxidation and color change. In contrast, the most significant changes in all indicators were observed after RT. • The TLT and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed. • The WRC of Tan mutton treated with TLT-2500 was closest to that of FM. • The freshness of Tan mutton treated with TLT-2500 was most comparable to FM. • SEM confirmed that TLT-2500 better preserved the integrity of Tan mutton tissue. • Tan mutton treated with TLT-2000/2500 showed least lipid oxidation and color change.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101926

Authors: Yuanlv Zhang, Guishan Liu

Institution: Ningxia University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350