Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at-3 degrees C

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http://hdl.handle.net/10138/340220

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Zhang , Y , Magro , A , Puolanne , E , Zotte , A D & Ertbjerg , P 2021 , ' Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at-3 degrees C ' , Meat Science , vol. 176 , 108468 . https://doi.org/10.1016/j.meatsci.2021.108468

Title: Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at-3 degrees C
Author: Zhang, Yuemei; Magro, Arianna; Puolanne, Eero; Zotte, Antonella Dalle; Ertbjerg, Per
Contributor organization: Faculty of Agriculture and Forestry
Department of Food and Nutrition
Meat Science and Technology
Food Sciences
Date: 2021-06
Language: eng
Number of pages: 7
Belongs to series: Meat Science
ISSN: 0309-1740
DOI: https://doi.org/10.1016/j.meatsci.2021.108468
URI: http://hdl.handle.net/10138/340220
Abstract: This study aimed to investigate the effect of storage at -3 ?C on myofibrillar protein in fast or slow frozen pork. Five pork loins at 48 h post-mortem were subjected to either fast (cold metal plate/-80 ?C) or slow freezing (still air/-20 ?C) followed by storage at -3 ?C for 0, 1, 3, and 7 days before thawing. Freezing rate significantly influenced myofibrillar proteins within 3 days at -3 ?C, evidenced by higher thaw loss, higher surface hydrophobicity and reduced water-holding of myofibrils, and accelerated appearance of a myosin-4 fragment (160 kDa) in slow freezing. However, these observed differences disappeared after 7 days of storage at -3 ?C. The meat pH after thawing did not differ between fast and slow freezing rate. However, the pH values after thawing in both groups decreased with extended storage at -3 ?C. Our results suggest that the beneficial effects of fast freezing are gradually lost by holding at -3 ?C due to more extensive protein denaturation.
Subject: Freezing rate
Meat
Water-holding capacity
Protein denaturation
Industrial thawing
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: publishedVersion


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