Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (7): 1426-1433.doi: 10.3864/j.issn.0578-1752.2013.07.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Analysis of Frozen Beef Protein Oxidation Effect During Thawing

 LI  Yin, SUN  Hong-Mei, ZHANG  Chun-Hui, BAI  Yue-Yu, WANG  Zhen-Yu   

  1. 1.Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193
    2.Henan Animal Improving Station,     Zhengzhou 450008
  • Received:2012-10-12 Online:2013-04-01 Published:2013-01-22

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Abstract: 【Objective】The protein oxidation effects of frozen beef during thawing were investigated. The purpose of this study was to provide a scientific basis for meat fresh-keeping thawing and quality control.【Method】The frozen hindquarter samples of grassland yellow beef were thawed using low-variable temperature and high relative humidity thawing method (test group, temperature 2℃→6℃→2℃，RH＞90%) and air thawing method (control group, 4℃), respectively, then the quality of the thawing meat was compared.【Result】Compared to the control group, the degree of meat oxidation of the test group was lower, the appearance of beef was fresher; the degree of myofibrillar protein oxidation was lower (The content of carbonyl was lower 0.75 nmol•mg-1 protein and sulfydryl was lower 13.11 nmol•mg-1 protein than the control group), cooking loss, drip loss, protein content of drip were significantly lower than the control group. The results of the SDS-PAGE and DSC showed that thawing could result in protein aggregation, degradation and denaturation, and the control group was more serious than the test group. The scanning electron microscopy (SEM) results showed that thawing could destroy the microstructure of muscle, but the muscle fiber bundles of the control group were damaged more seriously.【Conclusion】 During thawing protein oxidation could result in browning, protein aggregation, degradation and denaturation, damaging the structure of muscle fiber, lowering the WHC, all of these changes would result in drip loss and deterioration of meat quality. The low-variable temperature and high relative humidity thawing could significantly reduce the oxidation of protein, prevent the deterioration of beef quality and achieve fresh-keeping thawing.

Key words: frozen beef , low-variable temperature and high relative humidity thawing , myofibrillar protein , protein oxidation

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