Effect of super-chilled preservation on the water-holding properties of fresh beef during storage

作者：Yongping Wen, Dayu Liu, Yang LLIU, Lijia LIU, Xinhui Wang · 发表于：Food Science and Technology · 年份：2023 · DOI：10.5327/fst.14823 · 被引用次数：1 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Microencapsulation and Drying Processes

In this study, comparison of the effects of chilled (4 °C), super-chilled (-4 °C), and frozen (-18 °C) storage on the water-holding properties was evaluated by drip loss, surface hydrophobicity, and calpain activity of raw beef. These results indicated that storage temperature can significantly affect the water-holding properties. In contrast to chilled storage, super-chilled storage can maintain a higher thiol group content, which can maintain better myofibrillar protein hydration capacity. Furthermore, super-chilled storage effectively slowed down the increase in the rate of protein hydrophobicity compared with chilled and frozen storage. Additionally, the super-chilled sample exhibited the highest glutathione reductase activity, followed by the frozen sample. These results revealed that super-chilled storage is a good way to preserve the water-holding properties of raw beef.