Effects of Pre-chilling, Freezing Rate, and Storage Time on Beef Patty Quality |
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| Authors: | R HANENIAN GS MITTAL WR USBORNE |
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| Affiliation: | School of Engineering, Univ. of Guelph, Guelph, Ontario, Canada, N1G 2W1;Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada, N1G 2W1. All inquiries should be addressed to Dr. G.S. Mittal. |
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| Abstract: | The effects of pre-chilling (air at ?10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at ? 25°C or ? 14°C) and frozen storage at ? 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre-chilling provided lower total losses and more intense surface redness. |
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