Spoilage and Preservation of Muscle Foods

Laack, R. L. J. M. Van

doi:10.1007/978-1-4757-5933-4_14

Cited by 18 publications

(18 citation statements)

References 11 publications

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“…James (2002) stated that structural damage in meat occurred due to ice crystal formation during frozen storage. Therefore, it is believed that the shrinkage of muscle myofibrils (Yoon 2002) and protein denaturation (Van Laack 1994) during frozen storage of meat are responsible for decreasing WHC. MC reduction may be related to internal dehydration by freezing, which causes ice crystal formation or immobilization of water and therefore meat structure damage resulting in protein denaturation (Addis 1986; Foegeding and others 1996).…”

Section: Resultsmentioning

confidence: 99%

“…The loss of tenderness in meat occurring during long‐term frozen storage may be associated with the loss of MC as well as WHC of the muscle (Van Laack 1994). Table 1 shows that both the MCs were lower and shear values were higher at 4 mo than at 0 and 2 mo, indicating that the tenderness decrease during this period may presumably be due to moisture reduction, which caused muscle shrinkage.…”

Section: Resultsmentioning

confidence: 99%

“…The unexpected higher L * values at 8 mo may be attributed to freezer burn. Van Laack (1994) reported dark tissue of chicken skin to be possibly brighter due to freezer burn. The a * values (redness) decreased after initial freezing and then gradually increased after month 2.…”

Section: Resultsmentioning

confidence: 99%

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Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Lee¹,

Saha²,

Xiong³

et al. 2008

Journal of Food Science

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Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Lee¹,

Saha²,

Xiong³

et al. 2008

Journal of Food Science

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“…It was at this stage that the muscular tissue could have been damaged due to squashing, which, consequently, favored the oxidation of the lipid fraction. Another possibility is that there is an inverse relationship between pH and the degree of lipid oxidation (Van Laack, 1994). When both datasets were compared, particularly the data from the tenth and twelfth months, an increase in lipid oxidation (0.6 mg) was observed in the samples packaged in a vacuum, which showed the lowest pH and TVB-N levels (7.64 and 50 mg, respectively) of the five packaging methods examined.…”

Section: Tba Changesmentioning

confidence: 99%

Toward shrimp without chemical additives: A combined freezing-MAP approach

Bono

Badalucco

Cusumano

et al. 2012

LWT - Food Science and Technology

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“…In general, fish and seafoods spoil more rapidly than other muscle foods. Because of extremely low levels of carbohydrate and predominantly psychrotrophic flora, proteins and other nitrogenous constituents are readily degraded (van Laack 1994). …”

Section: Introductionmentioning

confidence: 99%

Glass Transition of Rainbow Trout and Effect of Cryoprotectants on Some Changes

Aktaş¹,

Akköse

2011

J Food Process Engineering

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Sucrose (2%), sorbitol (2%), mannitol (2%), gum arabic (0.15%), carrageenan (0.15%) 8 and meat stabilizer (0.5%) were blended with ground rainbow trout and stored for 6 months separately at −9, −13C (glass transition temperature [Tg] of rainbow trout determined by differential scanning calorimetry) and −18C. Total volatile basic nitrogen (TVB‐N) and thiobarbituric acid‐reactive substances (TBARS) were determined at first, third and sixth months of storage periods. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was conducted on isolated myofibrillar proteins for first, third and sixth months. Biopolymers and storage period had a significant effect (P < 0.05) on the TVB‐N and TBARS values. Tg (−13C) and −18C showed the same effects on TVB‐N and TBARS values, but −9C had statistically different effect on them. SDS‐PAGE characteristics of myofibrillar proteins revealed that the samples with gum arabic, sucrose and sorbitol were different from the other samples. PRACTICAL APPLICATIONS Glass transition is a second‐order time–temperature dependent on phase transition. It assists in identifying food stability during storage, as well as selecting suitable conditions of temperature for processing. In the present study, total volatile basic nitrogen and thiobarbituric acid‐reactive substance values of the samples stored at Tg (−13C) and −18C were determined as statistically the same. Both from the economical and quality retention point of view, this situation is important to practical applications.

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Spoilage and Preservation of Muscle Foods

Cited by 18 publications

References 11 publications

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Toward shrimp without chemical additives: A combined freezing-MAP approach

Glass Transition of Rainbow Trout and Effect of Cryoprotectants on Some Changes

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