Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies

doi:10.7506/spkx1002-6630-20190515-164

Abstract

Abstract: Freezing is a common preservation method used in the storage and transportation of fresh meat, but freezing, thawing and repeated freezing and thawing will accelerate the oxidation of both lipids and proteins in meat, and further affect the quality of meat in terms of color, tenderness and water-holding capacity. This paper reviews the effects of freezing, thawing and repeated freezing-thawing on the quality of raw meat, and the underlying mechanism. Meanwhile, the emerging freezing and thawing technologies are also summarized. We anticipate that?this review will guidance China’s meat industries in the selection of freezing and thawing technologies, and also provide a theoretical guidance and research direction for the quality control of frozen products and the development of new freezing and thawing technologies.

Key words: freezing, thawing, repeated freezing and thawing, meat quality

CLC Number:

TS251.4

WANG Fangfang, ZHANG Yimin, LUO Xin, LIANG Rongrong, MAO Yanwei. Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies[J]. FOOD SCIENCE, 2020, 41(11): 295-302.

[1]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[2]	CAO Xuehui, WANG Zhenni, BAI Ge, ZHU Danshi, LÜ Changxin. Effect of Ultrasound on Freezing Characteristics of Fruits with Different Porosities [J]. FOOD SCIENCE, 2021, 42(7): 128-133.
[3]	ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong. Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) [J]. FOOD SCIENCE, 2021, 42(5): 68-76.
[4]	LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye. Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses [J]. FOOD SCIENCE, 2021, 42(3): 48-55.
[5]	WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua. Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(3): 128-135.
[6]	LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei. Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality [J]. FOOD SCIENCE, 2021, 42(17): 201-209.
[7]	PAN Haibo, QIN Luqi, HUANG Yanting, LIANG Xiaolin, HUANG Guohong, NIE Menglin, RAO Chuanyan, MEI Lihua, LI Quanyang. Artificial Neural Network-Genetic Algorithm-based Optimization of the Formulation of Lyoprotectants to Improve the Freezing Resistance of Lactobacillus reuteri [J]. FOOD SCIENCE, 2021, 42(14): 70-77.
[8]	DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie. Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks [J]. FOOD SCIENCE, 2021, 42(11): 8-16.
[9]	DU Jie, LIU Tingwei, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao. Physicochemical Properties of Fish Skin Gelatin Prepared by Sequential Microwave and Rapid Freezing-Thawing Pretreatment Coupled to Gelatinization [J]. FOOD SCIENCE, 2021, 42(11): 108-115.
[10]	MENG Lu, LIU Hancheng, LIU Yahan, LIN Xue, LIU Sixin, LI Congfa. Metabolomic and Transcriptomic Analysis of Response Mechanism of Baker’s Yeast to Freezing Stress [J]. FOOD SCIENCE, 2021, 42(10): 193-200.
[11]	DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye. Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep [J]. FOOD SCIENCE, 2021, 42(1): 25-32.
[12]	LI Yaling, CUI Kuanbo, SHI Ling, ZHU Zhaoshuai, LI Ling, LIU Yan, ZHU Xuan. Effect of Near Freezing Temperature Storage on Chilling Injury and Active Oxygen Metabolism of Apricot Fruit [J]. FOOD SCIENCE, 2020, 41(7): 177-183.
[13]	PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu. Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing [J]. FOOD SCIENCE, 2020, 41(4): 7-14.
[14]	WU Yutong, ZHANG Chao, KONG Baohua. Effect of Ultrasonic-Assisted Immersion Freezing on the Quality of Pork Dumpling Filling [J]. FOOD SCIENCE, 2020, 41(23): 107-113.
[15]	WANG Xuesong, XIE Jing. Effects of Different Thawing Methods on the Quality of Frozen Horse Mackerel [J]. FOOD SCIENCE, 2020, 41(23): 137-143.

Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments