Effects of fat meat and storage temperature on the qualities of frozen minced beef products

Lee, Hyeongsu; Park, Yong Il; Kang, Saehoon

doi:10.15586/qas.v13i1.817

Cited by 13 publications

(4 citation statements)

References 27 publications

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“…Then, regardless of fat content, the values dropped. [37],studied The impact of the best frozen minced beef products were identified, and two types were obtained from a local provider. The patties were manufactured with 10 and 15% fat content were kept at−5, −15, and −23°C, and peroxide levels (POV) were measured during a 6-month period, When storage began, POV of the 10% samples was 2.16 meq/kg, whereas for 15% samples, it was 2.49 meq/kg.…”

Section: The Third Stage: Terminationmentioning

confidence: 99%

Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products

Al-Shibli¹,

Al-Ali²,

Hashim³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The exhaustion of ready-to-eat (RTE) products, have become growingly popular over recent years. In the United States, for example, 82.6% of consumers frequently eat fast food in restaurants at least once a week. Frozen storage is easiest way to preserve food from the negative impact of temperature, so It is included thorough evaluation of the quality parameters. In general, a reasonable temperature to store food is -18 °C for most frozen foods, and this will keep the quality in commercial storage meat products, in specially, the very popular meat products and widely consumed world wide. Meat and Its products are essential component for human nutrition. They compose of proteins, vitamins and minerals, as well as vital fatty acids. Meat is necessary to meet all of the dietary requirements, on the other hand, they are subjected to degrading processes, such as microbial deterioration, oxidative processes which are the most important among them. Oxidative processes cause oxidation of lipids, pigments, proteins and vitamins. Furthermore, there is a nutritional loss that leads to produce hazardous compounds, therefore the meat industry’s control of oxidative processes is requisite. The purpose of this study is to determine the significant alterations that happening in frozen meat products quality.

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Section: The Third Stage: Terminationmentioning

confidence: 99%

Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products

Al-Shibli¹,

Al-Ali²,

Hashim³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The oxidation of oils and fats is one of the greatest challenges that can lead to food spoilage and generate unpleasant smells, tastes, and inappropriate colors while reducing the nutritional value and undermining consumption safety (Azizi et al, 2021 ; Chailangka et al, 2023 ; Lee et al, 2021 ; Ugarte‐Espinoza et al, 2021 ). Oxidation products, such as hydroperoxides, hydroxyl radicals, and monovalent oxygen are harmful to human health and cause damage to biological cells (Amiri et al, 2021 ; Choudhary et al, 2023 ; Gonzalles et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

Tavakoli,

Abbasi,

Gashtasebi

et al. 2023

Food Science & Nutrition

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Incorporation of antioxidants, such as phenolic compounds into edible oils has limitations such as rapid release of phenolic compounds, low solubility, low penetration, low accessibility, and rapid degradation by environmental compounds. To solve this problem, the nano‐encapsulation process is offering promising opportunities. In this research, for the first time, the phenolic extract of Mentha aquatica was nano‐encapsulated in nano‐emulsions coated with chitosan, Lepidium perfoliatum gum (LPG), and complex of chitosan and LPG (CCL) (1:1 ratio). Based on various tests (particle size measurement, ζ‐potential, polydispersity index, encapsulation efficiency index, and intensity curve), the LPG coating was the most optimum option for nano‐encapsulation compared to the other coatings. Thus, the LPG‐assisted nano‐encapsulated phenolic extract of M. aquatica was used to improve the oxidative stability of canola oil at three concentrations (100, 200, and 300 ppm). The results of peroxide value and anisidine index tests (as initial and secondary oxidation indicators, respectively) showed that the nano‐encapsulation improved the antioxidant effect of M. aquatica when compared with free extract in canola oil. In a comparative approach, the best sample was obtained from the LPG‐assisted nano‐encapsulated extract (200 ppm) due to the release of more phenolic compounds. The findings from this study showcase how nano‐encapsulation enhances the efficacy of antioxidants in edible oils.

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“…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). Due to the special quality of snowflake beef, studying the impact of using different freezing temperatures on the storage of snowflake beef could provide a theoretical basis for efficient maintenance of imported snowflake beef quality.…”

Section: Introductionmentioning

confidence: 99%

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

Chang

Liu

Bai

et al. 2022

Foods

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In order to elucidate whether deep freezing could maintain the quality of snowflake beef, three different deep freezing temperatures (−18 °C, −40 °C, and −60 °C) were used in order to evaluate the changes in tissue structures, quality characteristics and spoilage indexes, and their comparative effects on the quality of snowflake beef. Compared to samples frozen at −18 °C, those stored at −40 °C and −60 °C took a shorter time to exceed the maximum ice crystallization zone (significantly reduced by 2–6 h). In terms of short-term storage, samples frozen at −40 °C and −60 °C had better tissue structure and lower drip loss rate than those frozen at −18 °C; significant differences between groups in drip loss were observed between −18 °C and −60 °C. Moreover, a better bright red color and lower shear force were maintained at −40 °C and −60 °C, with significant differences in shear force between the −18 °C group and the other two groups on day 60. Although there were significant effects on the inhibition of lipid and protein oxidation at −40 °C and −60 °C; no significant variation was observed between these two groups throughout storage. A similar phenomenon was found in flavor, with 1-pentanol identified as an important potential indicator of flavor change in snowflake beef during storage. This study demonstrated that −40 °C and −60 °C had favorable impacts on the quality maintenance of snowflake beef compared to −18 °C. These findings provide a theoretical basis for effective stability of snowflake beef quality during frozen storage.

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Effects of fat meat and storage temperature on the qualities of frozen minced beef products

Cited by 13 publications

References 27 publications

Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products

Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

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

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