Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures

Šopík, Tomáš; Lazárková, Zuzana; Buňková, Leona; Purevdorj, Khatantuul; Salek, Richardos Nikolaos; Talár, Jaroslav; Novotný, Martin; Foltin, Pavel; Pachlová, Vendula; Buňka, František

doi:10.1016/j.lwt.2022.113095

Cited by 2 publications

(1 citation statement)

References 30 publications

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“…However, as studies confirm, frozen meat is inferior in a number of ways to non-frozen (chilled): It has lower indicators of meat tenderness, greater loss of meat juice and weight (Kim et al, 2013;Choe et al, 2016). This, in turn, is partly due to the fact that when meat is frozen, ice crystals form in the intercellular spaces and, accordingly, moisture loss is observed during defrosting (Šopík et al, 2022;Pinheiro et al, 2019). There is also evidence that organoleptic parameters may decrease during the thawing of frozen meat due to the oxidation of fat and protein resulting from the release of pro-oxidant enzymes and the destruction of muscle cells (Holman et al, 2017;Leygonie et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Various Combinations of Aging and Freezing/Defrosting Modes on the Quality Indicators of Saanen Goat Meat

Chomanov,

Kenenbay,

Tursynov

et al. 2023

OnLine Journal of Biological Sciences

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The paper evaluates the effect of various combinations of aging and freezing/defrosting on the water-holding capacity (drip loss, purge loss, and cook loss) and tenderness of four types of goat meat muscles (M. longissimus dorsi, M. latisimus dorsi, M. Semimembranosus, M. gluteobiceps). Samples obtained from 35 goat carcasses after five weeks of storage under different conditions were studied: (1) Aging at minus 1.5°C, 5 weeks (A5-control sample); (2) Aging at minus 1.5°C for 3 weeks, then freezing for 2 weeks at minus 18°C (A3F2); (3) Freezing at minus 18°C for 5 weeks (F5); (4) freezing at minus 18°C for 3 weeks, then aging for 2 weeks at minus 1.5°C (F3A2). In comparison with other experimental groups, the lowest drip loss was obtained under the aging mode followed by freezing-A3F2 (3.29%), and the lowest purge loss was shown by the groups F3A2 (4.92%) and A3F2 (5.54%). The cooking loss significantly increased in all samples compared to the control (A5) and was in the range (28.14-32.92). The minimum values of the shear force of the experimental groups corresponded to the muscle samples M. Semimembranosus (2.84 KgF) and F3A2 temperature regime (2.99 KgF). The analysis of approaches to assessing meat quality indicators allowed us to form the opinion that various combinations of freezing/defrosting and aging, types of goat meat muscles had a significant impact on contraction and purge loss. The study of methods and measures to influence meat quality indicators with further more detailed study of aging and freezing modes will allow us to determine modes with minimal loss of moisture and indicators of meat hardness.

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