Effect of sub-freezing storage (-6, -9 and -12 °C) on quality and shelf life of beef
2018
Qian, S. | Li, Xia | Wang, H. | Sun, Z. | Zhang, C. | Guan, W. | Blecker, Christophe
English. peer reviewed
Show more [+] Less [-]English. Based on the results of low field nuclear magnetic resonance (LF-NMR) in our current study (the frozen state of -6, -9 and -12 °C were nearly the same with extremely low free water content), -6, -9 and -12 °C was designated as sub-freezing temperatures. The effects of sub-freezing storage compared with conventional chilling (4 °C), superchilling (-1 °C) and conventional freezing (-18 °C) on the quality and shelf life of beef were analysed. Results showed that the shelf life of beef is extended to 84 and 126 day at -6 °C and -9 °C, respectively. However, the TVB-N values of the samples stored at -12 °C and -18 °C remained below 15 mg/100 g even on 168 day. Furthermore, shear force, colour, pH, thiobarbituric acid reactive substances (TBARS) and sensory properties were also measured. Consequently, the sub-freezing storage has significantly extended the shelf life of beef compared to chilling and superchilling (P < 0.05). Moreover, no significant difference (P > 0.05) was found between the indicators for quality and shelf life of samples stored at -12 and -18 °C throughout 168 days. © 2018 Institute of Food Science and Technology.
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