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. 2024 Oct 24:24:101926.
doi: 10.1016/j.fochx.2024.101926. eCollection 2024 Dec 30.

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

Yuanlv Zhang  1 , Guishan Liu  1
Affiliations

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

Yuanlv Zhang et al. Food Chem X. .

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.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
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
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
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
Fig. 4
Changes in micro-structure of tan mutton under different tempering treatments (×500).
Fig. 5
Fig. 5
Changes in moisture distribution and migration of tan mutton under different tempering strategies.
Fig. 6
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.
See this image and copyright information in PMC

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