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| Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet |
| HUI Xuekuan, CUI Shoufu, XING Yanxia, ZHU He |
| 1. Modern Cattle College, Shandong Agriculture and Engineering University, Jinan 250100, China; 2. Zibo Intellectual Property Protection Center, Zibo 255000, China |
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Abstract In order to explore the application potential of liquid cryogenic freezing technology in the freezing treatment of prefabricated dishes, the effects of liquid frozen fast freezing versus refrigerator freezing on the preservation of braised beef were examined in comparison with fresh braised beef and braised beef refrigerated (4 ℃) for 24 h. Braised beef subjected to liquid cryogenic freezing (at ?25 ℃, OG group) or refrigerator freezing (at ?18 ℃, FG group) was stored at ?18 ℃ for up to 30 days. The texture, color, moisture content, sensory quality, protein secondary structure and volatile components of braised beef were determined after 10, 20 and 30 days. The results showed that the hardness, chewiness and springiness of braised beef decreased during storage, the decrease being smaller in OG group than FG group. For both groups, the brightness value increased first and then decreased during storage, while the redness and yellowness values showed a downward trend, smaller changes being observed for OG group. After 30 days of freezing, the moisture content of the FG group decreased from 67.45% to 49.84%, and that of the OG group from 66.75% to 57.73%. As storage time increased, the relative content of β-sheet decreased and that of random coil increased for both frozen groups, the structural stability of protein being better in OG group than FG group. Furthermore, differences in the composition of volatile substances were perceived between both frozen groups and chilled braised beef, suggesting that the two freezing methods are insufficient in maintaining the flavor of braise beef. To sum up, liquid cryogenic freezing was superior to regular freezing in maintaining the texture properties and water holding capacity of braised beef while playing a positive role in slowing down color changes and maintaining the structural stability of protein.
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2025, Vol. 39 
