Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles

Rahman, Mohammad Hafizur; Hossain, MM; Rahman, S. A.; Amin, Md. Ruhul; Oh, Deog‐Hwan

doi:10.5851/kosfa.2015.35.6.772

Cited by 44 publications

(41 citation statements)

References 41 publications

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“…Freezing-thawing process could affect both water content and distribution in muscle fibers [34]. The water entrapped to protein in the intracellular space was reduced, in order to return to the original state; thus, water in the muscle should be redistributed to extracellular spaces [31]. This result was consisted with what was observed in the NMR analysis.…”

Section: Shear Force Measurementsmentioning

confidence: 82%

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Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Xia

Yao

et al. 2018

International Journal of Food Engineering

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Abstract:Turbot is a valuable commercial species due to its high nutrient content. Moisture is an important indicator of meat spoilage. This study elucidated distinctive water dynamics in turbot flesh in the freezing-thawing process by nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. T 2 relaxation spectra were utilized to describe the mobility and content of different types of water. Principal component analysis (PCA) revealed a clear discrimination of various freezing-thawing cycles. T 1 -and T 2 -weighted MRI provided further visualization of internal information for turbot flesh. Microscopic examination clearly identified protein denaturation and structural shrinkage. Furthermore, NMR parameters and conventional physicochemical parameters of color, shear force and thiobarbituric acid-reactive substances showed good correlations. To sum up, the study revealed that LF-NMR and MRI are promising techniques to portray the relationship between the water dynamics and changes of turbot quality properties during the freezing-thawing process.

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Section: Shear Force Measurementsmentioning

confidence: 82%

“…TBARS, a secondary oxidation product, was chosen to describe lipid oxidation in this study [31]. Lipid oxidation is an important deteriorating determinant for fish and meat products because it might cause rancidity of lipid [32].…”

Section: Tbars Measurementsmentioning

confidence: 99%

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Xia

Yao

et al. 2018

International Journal of Food Engineering

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“…Moreover, the formation of ice crystals can damage the cell and can result in the release of pro-oxidants that promote lipid oxidation (Wang et al, 2015). According to Rahman et al (2015), the TBARS threshold for the development of rancidity is 1.0 mg/kg. In the present study, the TBARS values of rabbit meat samples subjected to 5 cycles of repeated freeze-thaw had reached this threshold.…”

Section: Changes In Metmb Content Tbars and Carbonyl Contentmentioning

confidence: 99%

“…Numerous studies have reported that repeated freeze-thaw cycles affect many qualities of meat and related products, including colour, texture and WHC (Benjakul and Bauer, 2001;Xia et al, 2009;Jeong et al, 2011;Qi et al, 2012;Ali et al, 2015;Rahman et al, 2015;Wang et al, 2015). In a study of chicken breast meat, Ali et al (2015) revealed that freeze-thaw cycles cause significant lipid and protein oxidation.…”

Section: Introductionmentioning

confidence: 99%

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

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Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

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“…From the experiment of Rahman et al (2015), it has been evaluated that thawing loss is closely related to protein oxidation and denaturation which are also responsible for pH declination and toughness. Fresh and frozen meat were selected randomly for thawing loss measurement.…”

Section: Thawing Loss Measurementmentioning

confidence: 99%

A comparative study on different physicochemical properties of fresh and frozen lamb meat

Inam

Ahmmed

Haque

2017

J Bangladesh Agric Univ

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This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.

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Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles

Cited by 44 publications

References 41 publications

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

A comparative study on different physicochemical properties of fresh and frozen lamb meat

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