Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.

Clicks: 223
ID: 41755
2019
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Abstract
The effect of ultrasound-assisted immersion freezing at 180 W (UIF-180) on the microstructure, quality and water distribution of porcine longissimus muscles during frozen storage was evaluated. The size of the ice crystals increased with extended storage time, and UIF-180 samples had a smaller size and uniform distribution of ice crystals. The thawing and cooking losses in the UIF-180 sample were significantly lower than that in air freezing (AF) and immersion freezing (IF) samples (P < 0.05). AF samples had a higher cutting force at 0 days. During the 60-180 days of the storage period, the cutting force of UIF-180 samples was significantly higher than that of AF and IF samples (P < 0.05). Low field-nuclear magnetic resonance results showed that UIF-180 decreased water migration during frozen storage. UIF-180 samples had significantly lower lipid oxidation and higher redness than that of the AF and IF samples (P > 0.05). Overall, UIF at particular powers is an efficient method in reducing quality deterioration of muscles during long-term frozen storage.
Reference Key
zhang2019changesmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhang, Mingcheng;Xia, Xiufang;Liu, Qian;Chen, Qian;Kong, Baohua;
Journal Meat science
Year 2019
DOI
S0309-1740(18)30895-7
URL
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