Effects of multiple freeze–thaw cycles on meat quality,nutrients, water distribution and microstructure in bovine rumen smooth muscle |
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Authors: | Yinjuan Cao Shunzhong He Qunli Yu Ling Han Wei Zhang Xiaohong Zou |
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Affiliation: | 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China;2. Yushu Prefecture Animal Disease Prevention and Control Centre, Yushu, China
Contribution: ?Investigation (equal), Methodology (equal), Validation (equal), Writing - review & editing (equal);3. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
Contribution: ?Investigation (equal), Resources (equal), Writing - review & editing (equal);4. Gansu Kangmei Modern Agriculture and Animal, Husbandry Industry Group Co., Ltd., Linxia, China
Contribution: Formal analysis (equal), Resources (equal), Writing - original draft (equal);5. Gansu Qilian Muge Industrial Company, Zhangye, China
Contribution: Data curation (equal), Writing - review & editing (equal) |
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Abstract: | This study investigated the effect of 5 freeze–thaw cycles (freezing at ?18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. |
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Keywords: | bovine rumen smooth muscle freeze–thaw cycles low-field nuclear magnetic resonance microstructure protein and lipid oxidation |
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