Application Of Compound Antifreeze In Frozen Beef Products

Prepared beef products are a kind of frozen food,which are made from beef and processed properly after adding certain excipients,and usually stored at-18 ?.With rich nutrition,high protein content and complete amino acid composition,it is a good source of animal protein intake and is widely welcomed by consumers in the market.However,the problems of discoloration,flavor change and nutrient loss in low-temperature preserved prepared beef products have seriously affected the flavor,taste and other edible properties of meat products.At present,the main methods to alleviate the quality deterioration of frozen beef products are adding inert gas and irradiation preservation,but there are still some problems such as complex processing process and high energy consumption.Therefore,the development of new composite antifreeze,slow down the quality deterioration of beef products in frozen storage,extend the shelf life of beef products enterprises need to solve the problem.In this paper,the quality changes of beef products during different storage periods were studied,and the protective effects of traditional commercial antifreeze and new composite antifreeze on moisture and myofibrillar protein in prepared beef products were explored.In order to provide theoretical basis and technical support for the rapid and stable further development of frozen processed beef products,the quality changes of processed beef products during storage were comprehensively evaluated.The main results are as follows:(1)Application of traditional commercial antifreeze in frozen prepared beef balls and beef cakes during storage.Traditional commercial antifreeze was added to beef balls and beef cakes as treatment group,and beef balls and beef cakes without it were used as control group.Through the determination of 7 days of short-term frozen storage,30 days The long-term frozen storage and the thawing loss rate,juice loss rate,pH value,color,TBARS,salt soluble protein solubility,myofibrillar protein content,salt-extractable protein water holding capacity and Ca2+-ATPase activity after 2,4,6 freeze-thaw cycles storage were investigated to explore the effect of traditional antifreeze on the quality of frozen beef products during storage.The results showed that the quality of frozen beef products deteriorated with the extension of storage period;with the increase of freeze-thaw cycles,the moisture and protein of frozen beef products were seriously damaged,and the deterioration during freeze-thaw cycles was significantly higher than that during constant temperature storage;the thawing loss rate,juice loss rate,TBARS of frozen beef cakes and beef balls after adding traditional antifreeze agent were significantly higher than those during constant temperature storage.The pH value and color change were not significant,the salt soluble protein content,myofibrillar protein content,salt-extractable protein water holding capacity and Ca2+-ATPase activity all increased,indicating that traditional antifreeze agents can effectively slow down the quality deterioration of frozen beef products and extend shelf life of meat products.(2)Application of bovine collagen in frozen beef balls and beef cakes during storage.2%,4%,6%and 8%bovine collagen were added to beef balls and beef cakes as treatment group,and beef cakes without bovine collagen were used as control group.The other determinations were the same as(1).The results showed that with the increase of collagen content,the freeze denaturation of the treatment group was slowed down,and the best result was obtained when the content of collagen was 6%.The thawing loss rate and juice loss rate of frozen rice meat and beef products decreased.The pH value,color and TBARS did not change significantly.The salt soluble protein content,myofibrillar protein content,salt-extractable protein water holding capacity and Ca2+-ATPase activity all increased,indicating that cowhide collagen could effectively reduce the quality deterioration of frozen beef products.6%of the amount of performance is better.(3)After analyzing the results of(1)and(2),L9(34)orthogonal experiment was carried out with bovine collagen,sucrose,sorbitol and sodium tripolyphosphate as influencing factors,and thawing loss rate and myofibrillar protein content as evaluation indexes to optimize the best antifreeze ratio.It is revealed that 30 days after frozen storage and freeze thaw cycles 6 times,the change of thawing loss rate and myofibrillar content of rice meat and beef products were studied.The results of orthogonal test were confirmed by salt soluble protein content,salt-extractable protein water holding capacity,Ca2+-ATPase activity and sensory evaluation.The new composite antifreeze was developed to reveal the protection ability of new composite antifreeze to the quality characteristics of frozen beef products.The results showed that the optimum ratio of bovine collagen 6%,sucrose 5%,sorbitol 5%and sodium tripolyphosphate 0.2%was obtained when beef ball was frozen and thawed for 6 times,and the optimum ratio of bovine collagen 6%,sucrose 5%,sorbitol 4%and sodium tripolyphosphate 0.3%was obtained when beef ball was frozen and thawed for 30 days.We can also concluded that the optimum ratio of bovine collagen 6%,sucrose 5%,sorbitol 4%and sodium tripolyphosphate 0.2%was obtained when beef cake was frozen and thawed for 6 times,and the optimum ratio of bovine collagen 6%,sucrose 5%,sorbitol 5%and sodium tripolyphosphate 0.3%was obtained when beef cake was frozen and thawed for 30 days.The results showed that the water holding capacity and freezing resistance of frozen beef products could be effectively increased by the new type of antifreeze,which was significantly better than the traditional commercial antifreeze.