文章基本信息

标题：Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin
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作者：Honggyun Kim ; Geun-Pyo Hong ; Xiufang Xia 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：18
DOI：10.3390/foods11182729
语种：English
出版社：MDPI Publishing
摘要：This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), and instrumental color, drip loss, cooking loss, and texture profile analysis (TPA) were determined as quality parameters. All assays were compared with fresh control and normal chilling conditions (4 °C). The mean preservation temperatures of superchilling and supercooling were −3.9 °C and −2.1 °C, respectively. The freshness parameters indicated that both superchilling and supercooling extended the freshness of beef loin for 15 days, while chilled beef could not maintain the standard of freshness conditions. For quality parameters, there was no difference between the control and supercooling treatments, whereas superchilling exhibited higher drip loss and toughness compared to the control ( p < 0.05). Therefore, this study demonstrated that supercooling was the best preservation technique to extend the freshness and quality of beef loin, but superchilling was not suitable to guarantee the quality of beef.
关键词：subzero temperature;superchilling;supercooling;preservation;beef loin;freshness