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| Correlation Analysis of Freezing Points and Main Physicochemical Indexes of Fresh Meats |
| JING Hong-peng, LIU Jing-bin, HUANG Ru-min, ZHAO Fei, GUAN Wen-qiang, |
| 1.Tianjin Key Laboratory of Food Biotechnology, College of Biochemistry and Food Technology, Tianjin University of Commerce,
Tianjin 300134, China; 2.Linyi Xincheng Jinluo Meat Products Co. Ltd., Linyi 276036, China |
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Abstract The freezing points of beef, mutton and chicken from different body parts (foreleg, tenderloin, sinew and rump) were measured by freezing method using a differential scanning calorimeter (DSC) and the content of water, protein and fat, and other indicators were investigated. Based on the data obtained, the linear correlations between freezing point and major components were established for the meats. The results showed that the freezing points of beef and mutton from various body parts ranged from －1.4 to －1.7 ℃ and the freezing points of chicken from various body parts ranged from －1.1 to －1.4 ℃. Moreover, the freezing point of beef tenderloin was the highest (－1.4 ℃) among three parts. Comprehensive analysis showed that the freezing point temperature of fresh meats had a significantly positive correlation with the water content but a significantly negative correlation with the fat content. Meats with high fat and protein content, especially when the fat content was high, had a low freezing point temperature. Therefore, the freezing point temperature of fresh meats could be predicted from the corresponding linear regression equation based on the fat and water content.
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HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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2014, Vol. 28 
