Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Abstract

e e ects 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 myo brillar 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 signi cantly lower than that stored at 4°C and −1°C (p < 0.05) and no signi cant di erence with −18°C (p > 0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. ere 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 e ectively restrain the denaturation of protein and maintain the stability of secondary structure. e 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. e spaces (water "reservoir" and "channel") where was the origination of drip were small. Furthermore, the results of low-eld nuclear magnetic resonance and 1 H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water.

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

“…Significant decreases in relaxation time and population of immobilized water were also observed in salmon and yellowfin tuna during 0 and 4 °C storage . The progressive decrease in the immobilized water relaxation time could be explained by the shrinkage of muscle fiber of beef during storage, which has been reported in a previous publication . When myofibrils shrink, the strain within the myofibril increases, and water can remain in the myofiber or diffuse into the interstitium.…”

“…From Fig. (b), it is obvious that the gap between the muscle bundles increased from 0 to 10 days due to shrinkage of muscle fibers as well as the fracture and separation of exomysium . The above results illustrate that the microstructure of beef muscle was seriously damaged during refrigeration storage, which might be responsible for the loss in WHC, and changes in water mobility and distribution.…”

“…26,27 The progressive decrease in the immobilized water relaxation time could be explained by the shrinkage of muscle fiber of beef during storage, which has been reported in a previous publication. 28 When myofibrils shrink, the strain within the myofibril increases, and water can remain in the myofiber or diffuse into the interstitium. The decrease in peak area of immobilized water could be attributed to the migration of intramyofibrillar water to extracellular water, which was then excluded as drip loss with the decreased WHC.…”

Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage

“…Results indicated that throughout the freezing process, the muscle fiber structure of the −40 °C and −60 °C groups were consistently more dense than those of the −18 °C treatment, a finding which was consistent with Kaale et al [ 16 ] who reported formation of small crystals at a lower temperature that were evenly distributed both inside and outside the cells, leading to less damage to the tissue. Li et al [ 11 ] confirmed that beef samples stored at lower temperatures were more compact, ensuring better water-holding capacity.…”

“…Utrera et al [ 10 ] compared the effects of freezing temperatures (−8 °C, −18 °C, and −80 °C) and concluded that frozen storage had a significant effect on TBARS values in beef patties, with −80 °C having the strongest inhibitory effect on lipid oxidation. Li et al [ 11 ] asserted that lower freezing temperatures could effectively reduce the denaturation of beef protein. Moreover, Lee et al [ 12 ] reported that the shelf life of frozen beef products gradually decreased as the frozen temperature increased (−5 °C, −15 °C, and −23 °C).…”