Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters

Abstract

The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; texture and colour parameters were analysed by image analysis and physicochemical properties by instrumental assays. Micrographs revealed that a higher porous size structure and shrinkage of muscle fibre diameter were obtained at À40°C. In Semimembranous and Gluteus Medius bovine muscles, significant difference (P < 0.0001) was obtained for texture, colour and physicochemical parameters. Results revealed that colour, texture and physicochemical parameters were less affected when freeze drying cycle was performed at À40°C. Freeze drying cycle at À50 and À60°C showed increases in lightness (L*) and yellowness (b*); decrease in redness (a*) and in water absorbing capability). Quality of freeze-dried bovine muscles V. Messina et al. Quality of freeze-dried bovine muscles V. Messina et al.Figure 1 Scanning micrographs performed at 500 time's magnification of cross sectional of cooked freeze dried (CFD) and cooked freeze dried rehydrated (CFDR) Semimembranous muscle (SM) at different freeze drying cycles. Quality of freeze-dried bovine muscles V. Messina et al.

Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains

“…However, yellowness (b* value) is more influenced by lyophilization time and pressure than the other two variables: freezing temperature and lyophilization time. These results differ from those reported in other studies that reported that color parameters are affected by freezing and drying time [46].…”