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The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

文献类型： 外文期刊

作者： Qian, Shuyi 1 ; Hu, Feifei 1 ; Mehmood, Waris 1 ; Li, Xia 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deport 2, B-5030 Gembloux, Belgium

关键词： Freeze-thaw; Freezing rate; Ice crystallization; Myowater migration; Thaw loss

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： To better reveal the formation of thawing drip, this study investigated the ice crystallization and myowater dynamics changes in frozen bovine Longissimus dorsi muscle. In ultra-fast freezing a narrow distribution of ice crystals size was observed together with higher solubility, lower surface hydrophobicity and stable second structure of myofibrillar protein. Accordingly, ultra-fast freezing samples exhibited significantly lower thaw loss (4.35 %) than slow freezing (8.22 %) after 48 h of freezing. Upon thawing, 2D T-1-T-2 relaxation spectra indicated a myowater redistribution, in which slow freezing led to major migration of water from immobile water to free water. Besides, T-1 and T-2 relaxation times showed an increasing trend with freezing process. The proton density images displayed major free water seep from myofibrils to the surface of muscle. Consequently, the water from the "reservoir" (free water) flowed into the "channel" (the widened spaces between muscle fibres), and formed into the thawing drip.

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