Effect of Controlled Freezing Point Storage Combined with Vacuum Packaging on Texture and Histological Structure of Beef

Abstract

Abstract:

This study investigated the effect of storage at controlled freezing point temperature (Cv), 0 ℃ (Zv) or 4 ℃
(Fv) combined with vacuum packaging on texture profile analysis (TPA) parameters (hardness, springiness, cohesiveness,
gumminess and chewiness) and sarcomere length and myofibrillar fragmentation index (MFI) of beef. The results showed
that all other TPA parameters except springiness varied more slowly under Cv conditions than under Zv and Fv conditions.
Sarcomere length reached its minimum level on the 8th day of storage under Cv conditions but on the 1st day under Zv and Fv
conditions. MFI increased gradually with prolonged storage time, and showed a significant difference between Cv and either
Zv or Fv from the 4th day. The Cv treatment was effective for delaying the processes of beef stiffening and destiffening and
the texture and histological structure changed slowly during Cv storage, resulting in quality preservation of beef for a long
time. However, the other two storage temperatures (Zv and Fv) individually combined with vacuum packaging were much
less effective in improving the structure of beef.

Key words: controlled freezing point, vacuum, texture profile analysis (TPA), sarcomere length, myofibrillar fragmentation index (MFI), beef

CLC Number:

TS251

SUN Tian-li，ZHANG Xiu-mei，ZHANG Ping，LI Jiang-kuo，YUE Xi-qing. Effect of Controlled Freezing Point Storage Combined with Vacuum Packaging on Texture and Histological Structure of Beef[J]. FOOD SCIENCE, 2013, 34(22): 327-331.

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