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A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef

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Abstract

The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing efficiency and thawed product quality was investigated. The freezing time was reduced 27.13% by pre-dehydration combined with magnetic field freezing (DCMF). The thawing loss was reduced from 4.39% for common freezing (CF) to 2.05% for pre-dehydration freezing (DF), 1.78% for magnetic field freezing, and 0.31% for pre-dehydration combined with magnetic field freezing, respectively. In addition, both magnetic field freezing (MF) and infrared pre-dehydration combined with magnetic field freezing (DCMF) can better maintain the moisture state in the sample. The results of color and pH confirmed that the product quality of DCMF was superior to other conditions. The thermal stability of myofibrillar protein of thawed products were all well maintained. The secondary structure of beef protein was well maintained after pre-dehydration combined with magnetic field freezing. Thiobarbituric acid-reactive substances (TBARS) value results also show that DCMF has less effect on fat oxidation. Therefore, infrared pre-dehydration combined with magnetic field freezing could be a promising method for beef preservation.

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Data Availability

The data are available from the corresponding author upon suitable request.

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Funding

We acknowledge the financial support from Key R&D projects of Xinjiang Uygur Autonomous Region of China (No. 2020B02017-1), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), the 111 Project (BP0719028), the Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, and the National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Rui Hu & Min Zhang

  2. International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Min Zhang

  3. Jiangsu Province International Joint Laboratory On Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, 214122, China

    Rui Hu

  4. School of Agriculture and Food, The University of Melbourne, Parkville, VIC, 3010, Australia

    Zhongxiang Fang

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  1. Rui Hu
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  2. Min Zhang
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Correspondence to Min Zhang.

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Hu, R., Zhang, M. & Fang, Z. A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. Food Bioprocess Technol 15, 1392–1405 (2022). https://doi.org/10.1007/s11947-022-02825-0

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