Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton

Abstract

The two-stage low-temperature tempering (TLT) and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed to investigate their effects on the quality of frozen Tan mutton. The results demonstrated that both TLT and TLT-1500/2000/2500/3000 significantly (P < 0.05) enhanced the tempering rate compared to refrigerator tempering (4 °C, RT). The analysis of tempering, cooking, and centrifugal losses, along with the evaluation of electrical conductivity, pH, and TVB-N, showed that the water retention capacity and freshness of Tan mutton treated with TLT-2500 were closest to those of fresh Tan mutton. Scanning electron microscopy analysis demonstrated that TLT-2500 best maintained the tissue integrity of Tan mutton, while low-field nuclear magnetic resonance analysis revealed it contained the highest immobile water and least free water. Furthermore, Tan mutton treated with TLT-2000 and TLT-2500 exhibited minimal lipid oxidation and color change. In contrast, the most significant changes in all indicators were observed after RT.

Keywords: Electrostatic field assistance; Tan mutton; Tempering methods; Two-stage low-temperature tempering.

Fig. 1

Temperature-time profiles of tan mutton under diverse tempering approaches. Different lowercase letters indicate significant differences (P < 0.05), while error bars show standard deviation.

Fig. 2

Changes in water retention capacity (tempering loss, cooking loss, and centrifugal loss) of tan mutton under different tempering treatments. Different lowercase letters indicate significant differences (P < 0.05), while error bars show standard deviation.

Fig. 3

Changes in freshness (EC, pH, and TVB-N) of tan mutton under different tempering treatments. Different lowercase letters indicate significant differences (P < 0.05), while error bars show standard deviation.

Fig. 4

Changes in micro-structure of tan mutton under different tempering treatments (×500).

Fig. 5

Changes in moisture distribution and migration of tan mutton under different tempering strategies.

Fig. 6

Changes in lipid oxidation of tan mutton under different tempering strategies. Different lowercase letters indicate significant differences (P < 0.05), while error bars show standard deviation.