This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditio...
This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.
This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.
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가설 설정
(2003) reported that hardness, chewiness, and cohesiveness accounted for the meat tenderness. In this study, the effects of freezing and storage on the tenderness of lamb were highly temperature dependent. As shown in the water binding properties, normal freezing treatment (–18℃) had a high drip loss after thawing and cooking, which manifested as a film and hard texture compared to the fresh control.
제안 방법
Consequently, this study investigated the effects of deep freezing temperatures (below –50℃) and storage periods (up to 5 months) on the quality characteristics of lamb meat.
The difference would be due to the storage condition (or packaging) of meat samples. In this study, lamb samples were vacuum-packaged with air-impermeable film prior to freezing, which prevented the contact of air on the surface of the lamb and resulted in stability from lipid oxidation. Because the rate of lipid oxidation is temperature-dependent, frozen storage of lamb meat would successfully inhibit the lipid oxidation and discoloration (Marie, 2015).
In this study, the effects of deep freezing and low temperature storage on the freshness of lamb meat were evaluated. Based on the results, it is clear that decreasing the temperature greatly improved the freshness of lamb meat.
are the values after thawing. To observe the appearance, the frozen samples were placed on a matte black background and photographed using a camera (EOS 100D, Canon, Japan).
데이터처리
As a post hoc procedure, means were separated by Duncan’s Multiple range test at the significant level of p<0.05.
Completely randomized design was adopted to evaluate the effects of temperature and storage periods on the qualities of lamb meat. Means from three entirely repeated experiments (n=3) were analyzed by one-way analysis of variance (ANOVA) using SPSS statistical software (ver. 22.0). As a post hoc procedure, means were separated by Duncan’s Multiple range test at the significant level of p<0.
이론/모형
Total volatile basic nitrogen (TVBN) was determined according to Conway’s micro-diffusion method (Conway, 1950).
성능/효과
Based on the results, deep freezing was effective to maintain textural properties of lamb, and more specifically, freezing and storage at a temperature lower than –60℃ would be the optimal condition for lamb meat.
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