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Reducing flavor loss in precooked beef: The critical role of freezing processes

文献类型： 外文期刊

作者： Wang, Haijie 1 ; Zhang, Zeyu 1 ; Brunton, Nigel Patrick 3 ; Liu, Linggao 1 ; Wang, Zhenyu 1 ; Zhang, Dequan 1 ; Zhang, Chunjiang 1 ;

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

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Proc Technol Integrat Chinese Style Meat & Veg, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

3.Univ Coll Dublin, Sch Agr & Food Sci, Dublin, Ireland

4.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China

关键词： Freezing; Prepared dishes; Flavor loss; Precooked beef

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 485 卷

页码：

收录情况： SCI

摘要： Flavor loss is a pain point during prepared dishes processing. As a key step during processing, the potential role of freezing in flavor regulation is less known. Hence, the aim of present study was to investigate how freezing affects flavor quality. In this work, simplify processing models of beef was established to describe the effects of different freezing methods-slow (SF), quick (QF), and liquid nitrogen (LNF) freezing-on the flavor retention of precooked beef. The results demonstrate that freezing rate exerts a significant in flavor loss, and high freezing rate (QF and LNF) can reduce key differential compounds (1-octen-3-ol, 2-pentylfuran, and nonanal) changing effectively. The correlation analysis further suggested that QF might strike a balance between forming smaller ice crystals and minimizing protein damage to the best flavor retention. These findings open new avenues of research to emphasizes the role of optimizing freezing processes in prepared dishes industrial production.

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