Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
The effects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myofibrillar proteins, ice crystal, and micro- and ultrast...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/3873179 |
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| _version_ | 1849308864842825728 |
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| author | Xia Li Hang Wang Waris Mehmood Shuyi Qian Zhen Sun Chunhui Zhang Christophe Blecker |
| author_facet | Xia Li Hang Wang Waris Mehmood Shuyi Qian Zhen Sun Chunhui Zhang Christophe Blecker |
| author_sort | Xia Li |
| collection | DOAJ |
| description | The effects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myofibrillar proteins, ice crystal, and micro- and ultrastructure of meat were analyzed at 4°C, −1°C, −6°C, −9°C, −12°C, and −18°C, respectively. Results indicated that the drip loss and surface hydrophobicity of samples stored at −12°C were significantly lower than that stored at 4°C and −1°C (p<0.05) and no significant difference with −18°C (p>0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. There was an increase in α-helices and decline in random coil at lower temperature (−12°C and −18°C). It was indicated that the samples stored at −12°C and −18°C could effectively restrain the denaturation of protein and maintain the stability of secondary structure. The analysis of the ice crystal and micro- and ultrastructure of the muscle indicated that the structure of samples stored at −12°C and −18°C had more integrity and was complete than that stored at 4°C and −1°C. The spaces (water “reservoir” and “channel”) where was the origination of drip were small. Furthermore, the results of low-field nuclear magnetic resonance and 1H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water. |
| format | Article |
| id | doaj-art-0d9d450bb3444e379099c4fdd9f3a923 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0d9d450bb3444e379099c4fdd9f3a9232025-08-20T03:54:20ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/38731793873179Effect of Storage Temperatures on the Moisture Migration and Microstructure of BeefXia Li0Hang Wang1Waris Mehmood2Shuyi Qian3Zhen Sun4Chunhui Zhang5Christophe Blecker6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300134, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaUnit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux 5030, BelgiumThe effects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myofibrillar proteins, ice crystal, and micro- and ultrastructure of meat were analyzed at 4°C, −1°C, −6°C, −9°C, −12°C, and −18°C, respectively. Results indicated that the drip loss and surface hydrophobicity of samples stored at −12°C were significantly lower than that stored at 4°C and −1°C (p<0.05) and no significant difference with −18°C (p>0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. There was an increase in α-helices and decline in random coil at lower temperature (−12°C and −18°C). It was indicated that the samples stored at −12°C and −18°C could effectively restrain the denaturation of protein and maintain the stability of secondary structure. The analysis of the ice crystal and micro- and ultrastructure of the muscle indicated that the structure of samples stored at −12°C and −18°C had more integrity and was complete than that stored at 4°C and −1°C. The spaces (water “reservoir” and “channel”) where was the origination of drip were small. Furthermore, the results of low-field nuclear magnetic resonance and 1H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water.http://dx.doi.org/10.1155/2018/3873179 |
| spellingShingle | Xia Li Hang Wang Waris Mehmood Shuyi Qian Zhen Sun Chunhui Zhang Christophe Blecker Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef Journal of Food Quality |
| title | Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef |
| title_full | Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef |
| title_fullStr | Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef |
| title_full_unstemmed | Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef |
| title_short | Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef |
| title_sort | effect of storage temperatures on the moisture migration and microstructure of beef |
| url | http://dx.doi.org/10.1155/2018/3873179 |
| work_keys_str_mv | AT xiali effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT hangwang effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT warismehmood effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT shuyiqian effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT zhensun effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT chunhuizhang effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef AT christopheblecker effectofstoragetemperaturesonthemoisturemigrationandmicrostructureofbeef |