Effect of sub‐freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef |
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| Authors: | Hang Wang Zhen Sun Chunhui Zhang Wenqiang Guan Christophe Blecker |
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| Affiliation: | 1. Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing, China;2. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China;3. Unit of Food Science and Formulation, University of Liège, Gembloux Agro‐Bio Tech, Gembloux, Belgium |
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| Abstract: | Based on the results of low field nuclear magnetic resonance (LF‐NMR) in our current study (the frozen state of ?6, ?9 and ?12 °C were nearly the same with extremely low free water content), ?6, ?9 and ?12 °C was designated as sub‐freezing temperatures. The effects of sub‐freezing storage compared with conventional chilling (4 °C), superchilling (?1 °C) and conventional freezing (?18 °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 °C and ?9 °C, respectively. However, the TVB‐N values of the samples stored at ?12 °C and ?18 °C remained below 15 mg/100 g even on 168 day. 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 °C throughout 168 days. |
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| Keywords: | Beef LF‐NMR quality shelf life storage sub‐freezing |
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