ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2024, , 142 - 159, 14.02.2024

Hira Yüksel Sarıoğlu Özgün Köprüalan , Safiye Nur Dirim , Figen Ertekin

https://doi.org/10.15237/gida.GD23097

Abstract

Bu makalede, farklı genliklerde (%40, %70, %100) ultrason destekli daldırarak dondurma/çözündürme ve buzdolabında dondurma/çözündürme yöntemlerinin kuşbaşı dana nuar etinin kalite özellikleri üzerine etkileri incelenmiştir. Analizler, dondurma işlemi sırasında ultrason uygulanan örnekler için buzdolabında çözünmüş örneklerde ve buzdolabının dondurucu bölmesinde dondurulup çözündürme sırasında ultrason uygulanmış örneklerde gerçekleştirilmiştir. En yüksek ağırlık kaybı (%3.60-8.60), %100 genlikte ultrason uygulanan örneklerde görülmüştür. Çözündürme işleminde ultrason uygulanan örneklerde diğerlerine kıyasla daha düşük pişme kaybı (%34.80-38.97) değerlerine ulaşılmıştır. TBARS değerlerinde (0.16-1.05 mg malonaldehit/kg ürün), ultrason uygulamasıyla birlikte artış görülmüştür. Ultrason uygulanan örneklerin toplam renk değişimi değerleri (6.60-15.80), en az renk değişimine %40 genlikte ultrason uygulaması ile ulaşıldığını göstermiştir. Dokusal özellikler incelendiğinde, ultrason genliği arttıkça sertlik (433.81-1455.26 N) ve çiğnenebilirlik (140.42-558.92 N) değerlerinin azaldığı görülmüştür. Sonuç olarak, dondurma ve çözündürme işlemini hızlandırmak ve gıdaların kalitesini korumak amacıyla uygulanan ultrason işleminin, gıdaların kalite özellikleri üzerine önemli etkilerinin olduğu ancak %100 genlikte uygulamanın kalite özellikleri üzerinde önemli bir avantaj sağlamadığı görülmüştür.

Keywords

Çözünme, Dana nuar, Donma, Kalite özellikleri, Ultrason

Project Number

BAP-24168;BAP-23504; TUBITAK 2244-119C097

Thanks

Bu çalışma Ege Üniversitesi Bilimsel Araştırma Projeleri (BAP-24168 ve BAP-23504), TÜBİTAK-2244/119C097 ve Vestel Beyaz Eşya San. ve Tic. A.Ş. tarafından desteklenmektedir. Ayrıca çalışma kapsamında hammadde olarak kullanılan dana nuar eti Pınar Entegre Et ve Un Sanayi A.Ş. tarafından desteklenmektedir.

EFFECTS OF ULTRASOUND-ASSISTED FREEZING AND THAWING ON BEEF MEAT QUALITY CHARACTERISTICS FREEZING AND THAWING OF MEATS WITH ULTRASOUND-ASSISTING

Abstract

In this paper, the effects of ultrasound-assisted immersion freezing/thawing and conventional refrigerated freezing/thawing at different amplitudes (40%, 70%, 100%) on the quality characteristics of cubed meats were investigated. Analyses were performed on samples thawed in the refrigerator for samples to which ultrasound was applied during the freezing process in the freezer compartment of the refrigerator, and on samples thawed and to which ultrasound was applied during thawing. Although weight loss (7.2.60-8.60%) increased in the samples where ultrasound was applied at 100% amplitude during the freezing and thawing process, lower cooking loss (34.80-38.97%) values were reached in the samples where ultrasound was applied with the thawing process. TBARS values (0.16-1.05 mg malonaldehyde/kg product) of the meats increased with ultrasound application. For the total colour change values (6.60-15.80) of all samples applied ultrasound, the lowest color change was obtained with ultrasound application at 40% amplitude before and after cooking. According to the textural properties of the meat, it was observed that the hardness (433.81-1455.26 N) and chewiness (140.42-558.92 N) values decreased as the ultrasound amplitude increased. Consequently, the ultrasound process applied to accelerate the freezing and thawing process and to protect the quality of foods had significant effects on the quality characteristics of foods, but the application of ultrasound at 100% amplitude did not provide a significant advantage on the quality characteristics of the samples.

Keywords

Thawing, Beef meat, Freezing, Quality Characteristics, Ultrasound

Project Number

BAP-24168;BAP-23504; TUBITAK 2244-119C097

References

• Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschia, M., Nicoli, M. C. (2012). Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Research International, 46(1), 50–54. https://doi.org/ 10.1016/j.foodres.2011.11.025
• AOAC. (2005). Official Methods of Analysis of AOAC International. Association of Official Analytical Chemistry International, February.
• Balan, P., Kim, Y. H. B., Stuart, A. D., Kemp, R., Staincliffe, M., Craigie, C., Farouk, M. M. (2019). Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum. Animal Science Journal, 90(8), 1060–1069. https://doi.org/10.1111/asj.13216
• Becker, B. R., Fricke, B. A. (1999). Food thermophysical property models. International Communications in Heat and Mass Transfer, 26(5), 627–636. https://doi.org/10.1016/S0735-1933(99)00049-4
• Bertram, H. C., Kristensen, M., Østdal, H., Baron, C. P., Young, J. F., Andersen, H. J. (2007). Does oxidation affect the water functionality of myofibrillar proteins? Journal of Agricultural and Food Chemistry, 55(6), 2342–2348. https://doi.org/10.1021/jf0625353
• Cai, L., Cao, M., Cao, A., Regenstein, J., Li, J., Guan, R. (2018). Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets. Ultrasonics Sonochemistry, 47(March), 122–132. https://doi.org/10.1016/ j.ultsonch.2018.05.001
• Cai, L., Cao, M., Regenstein, J., Cao, A. (2019a). Recent Advances in Food Thawing Technologies. Comprehensive Reviews in Food Science and Food Safety, 18, 953–970. https://doi.org/10.1111/1541-4337.12458
• Cai, L., Zhang, W., Cao, A., Cao, M., Li, J. (2019b). Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum). Ultrasonics Sonochemistry, 55(March), 96–104. https://doi.org/10.1016/ j.ultsonch.2019.03.017
• Cemeroğlu, B. S. (2017). Gıda mühendisliğinde temel işlemler. AC Yayınevi.
• Choi, E. J., Park, H. W., Chung, Y. B., Park, S. H., Kim, J. S., Chun, H. H. (2017). Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. Meat Science, 124, 69–76. https://doi.org/10.1016/ j.meatsci.2016.11.003
• Dalvi-Isfahan, M., Hamdami, N., Le-Bail, A. (2017). Effect of freezing under electrostatic field on selected properties of an agar gel. Innovative Food Science and Emerging Technologies, 42(June), 151–156. https://doi.org/10.1016/ j.ifset.2017.06.013
• Dalvi-Isfahan, M., Hamdami, N., Le-Bail, A., Xanthakis, E. (2016). The principles of high voltage electric field and its application in food processing: A review. Food Research International, 89, 48–62. https://doi.org/10.1016/ j.foodres.2016.09.002
• Demirdöven, A., Baysal, T. (2009). The use of ultrasound and combined technologies in food preservation. Food Reviews International, 25(1), 1–11. https://doi.org/10.1080/ 87559120802306157
• Dolatowski, Z. J., Stadnik, J., Stasiak, D. (2007). Applications of ultrasound in food technology. ACTA Scientiarum Polonorum, 63(6), 89–99.
• Ergün, A. R., Baysal, T., Bozkır, H. (2013). Ultrases Yöntemi ile Karatenoitlerin Ekstraksiyonu. Gıda, 38(4), 239–246. https://doi.org/10.5505/gida.2013.30074
• Farouk, M. M., Swan, J. E. (1998). Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef. Meat Science, 50(2), 245–256. https://doi.org/10.1016/S0309-1740(98)00036-9
• Gambuteanu, C., Alexe, P. (2015). Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle. Journal of Food Science and Technology, 52(4), 2130–2138. https://doi.org/10.1007/ s13197-013-1204-7
• Gan, S., Zhang, M., Mujumdar, A. S., Jiang, Q. (2022). Effects of different thawing methods on quality of unfrozen meats. International Journal of Refrigeration, 134(December 2021), 168–175. https://doi.org/10.1016/j.ijrefrig.2021.11.030
• Guo, Z., Ge, X., Yang, L., Ma, G., Ma, J., Yu, Q. li, Han, L. (2021). Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure. Ultrasonics Sonochemistry, 70(1), 105345. https://doi.org/10.1016/j.ultsonch.2020.105345
• Hafezparast-Moadab, N., Hamdami, N., Dalvi-Isfahan, M., Farahnaky, A. (2018). Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet. Innovative Food Science and Emerging Technologies, 47(December 2017), 81–87. https://doi.org/10.1016/ j.ifset.2017.12.012
• Hansen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G., Skibsted, L. H. (2004). Oxidative stability of chilled pork chops following long term freeze storage. Meat Science, 68(3), 479–484. https://doi.org/10.1016/ j.meatsci.2004.05.002
• Hughes, J. M., Clarke, F. M., Purslow, P. P., Warner, R. D. (2020). Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle. Comprehensive Reviews in Food Science and Food Safety, 19(1), 44–63. https://doi.org/10.1111/1541-4337.12509
• Isleroglu, H., Kemerli, T., Kaymak-Ertekin, F. (2015). Effect of steam-assisted hybrid cooking on textural quality characteristics, cooking loss, and free moisture content of beef. International Journal of Food Properties, 18(2), 403–414. https://doi.org/10.1080/10942912.2013.833219
• Jambrak, A. R., Herceg, Z., Šubarić, D., Babić, J., Brnčić, M., Brnčić, S. R., Bosiljkov, T., Čvek, D., Tripalo, B., Gelo, J. (2010). Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, 79(1), 91–100. https://doi.org/10.1016/ j.carbpol.2009.07.051
• Kiani, H., Sun, D. W. (2011). Water crystallization and its importance to freezing of foods: A review. Trends in Food Science and Technology, 22(8), 407–426. https://doi.org/10.1016/j.tifs.2011.04.011
• Knorr, D., Zenker, M., Heinz, V., Lee, D. U. (2004). Applications and potential of ultrasonics in food processing. Trends in Food Science and Technology, 15(5), 261–266. https://doi.org/ 10.1016/j.tifs.2003.12.001
• Leygonie, C., Britz, T. J., Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93–98. https://doi.org/10.1016/j.meatsci.2012.01.013
• Li, D., Zhao, H., Muhammad, A. I., Song, L., Guo, M., Liu, D. (2020). The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chemistry, 320(February), 126614. https://doi.org/10.1016/ j.foodchem.2020.126614
• Lorimer, J. P., Mason, T. J., Mistry, B. P. (1987). Effect of ultrasound on the solvolysis of 2-chloro-2-methylpropane in aqueous alcoholic solvents. Ultrasonics, 25(1), 23–28. https://doi.org/ 10.1016/0041-624X(87)90006-0
• Masciheroni, R.H.;Anon, M.C.; Calvelo, A. (1981). Basıs for a method of characterısatıon forquıck frozen beef. Meat Science, 5(6), 457–472.
• Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3(3). https://doi.org/10.1016/S1350-4177(96)00034-X
• Phinney, D. M., Frelka, J. C., Wickramasinghe, A., Heldman, D. R. (2017). Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum). Journal of Food Science, 82(4), 933–938. https://doi.org/10.1111/1750-3841.13690
• Qiu, L., Zhang, M., Chitrakar, B., Bhandari, B. (2020). Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. Ultrasonics Sonochemistry, 68(April). https://doi.org/ 10.1016/j.ultsonch.2020.105230
• Qiu, S., Cui, F., Wang, J., Zhu, W., Xu, Y., Yi, S., Li, X., Li, J. (2022). Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus. Food Chemistry, 377(October 2021), 131949. https://doi.org/10.1016/ j.foodchem.2021.131949
• Ruiz-Ramírez, J., Arnau, J., Serra, X., Gou, P. (2006). Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham. Meat Science, 72(2), 185–194. https://doi.org/10.1016/j.meatsci.2005.06.016
• Ruiz De Huidobro, F., Miguel, E., Blázquez, B., Onega, E. (2005). A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69(3), 527–536. https://doi.org/10.1016/j.meatsci.2004.09.008
• Sastry, S. K., Shen, G. Q., Blaisdell, J. L. (1989). Effect of Ultrasonic Vibration on Fluid‐to‐Particle Convective Heat Transfer Coefficients. Journal of Food Science, 54(1), 229–230. https://doi.org/10.1111/j.1365-2621.1989.tb08611.x
• Selani, M. M., Shirado, G. A. N., Margiotta, G. B., Saldaña, E., Spada, F. P., Piedade, S. M. S., Contreras-Castillo, C. J., Canniatti-Brazaca, S. G. (2016). Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science, 112, 69–76. https://doi.org/10.1016/ j.meatsci.2015.10.020
• Shi, H., Zhang, X., Chen, X., Fang, R., Zou, Y., Wang, D., Xu, W. (2020). How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein. Food Chemistry, 328(May), 127144. https://doi.org/ 10.1016/j.foodchem.2020.127144
• Shim, K. B., Hong, G. P., Choi, M. J., Min, S. G. (2009). Effect of high pressure freezing and thawing process on the physical properties of pork. Korean Journal for Food Science of Animal Resources, 29(6), 736–742. https://doi.org/ 10.5851/kosfa.2009.29.6.736
• Stika, J. F., Xiong, Y. L., Suman, S. P., Blanchard, S. P., Moody, W. G. (2007). Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science, 77(4), 562–569. https://doi.org/10.1016/ j.meatsci.2007.05.005
• Sun, Q., Sun, F., Xia, X., Xu, H., Kong, B. (2019a). The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrasonics Sonochemistry, 51(October 2018), 281–291. https://doi.org/10.1016/ j.ultsonch.2018.10.006
• Sun, Q., Zhao, X., Zhang, C., Xia, X., Sun, F., Kong, B. (2019b). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. Lwt, 108(December 2018), 106–112. https://doi.org/ 10.1016/j.lwt.2019.03.042
• Tarladgis, B. G., Watts, B. M., Younathan, M. T., Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44–48. https://doi.org/ 10.1007/BF02630824
• Wang, A., Kang, D., Zhang, W., Zhang, C., Zou, Y., Zhou, G. (2018). Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound. Food Chemistry, 245(November 2017), 724–730. https://doi.org/10.1016/ j.foodchem.2017.12.003
• Wang, B., Du, X., Kong, B., Liu, Q., Li, F., Pan, N., Xia, X., Zhang, D. (2020). Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics Sonochemistry, 64(November 2019), 104860. https://doi.org/10.1016/j.ultsonch.2019.104860
• Wang, H., Luo, Y., Shi, C., Shen, H. (2015). Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp (Cyprinus carpio). Journal of Aquatic Food Product Technology, 24(2), 153–162. https://doi.org/ 10.1080/10498850.2013.763884
• Wang, Y. Y., Wang, H., Zhou, F., Wu, Y., Ma, H., Zhao, R., He, J., Gu, Z. (2023). Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms. Lwt, 179(March), 114620. https://doi.org/10.1016/ j.lwt.2023.114620
• Xanthakis, E., Le-Bail, A., Ramaswamy, H. (2014). Development of an innovative microwave assisted food freezing process. Innovative Food Science and Emerging Technologies, 26, 176–181. https://doi.org/10.1016/j.ifset.2014.04.003
• Xin, Y., Zhang, M., Xu, B., Adhikari, B., Sun, J. (2015). Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. International Journal of Refrigeration, 57, 11–25. https://doi.org/10.1016/j.ijrefrig.2015.04.015
• Xu, D., Wang, Y., Jiao, N., Qiu, K., Zhang, X., Wang, L., Wang, L., Yin, J. (2020). The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs. Meat Science, 163(November 2019), 108074. https://doi.org/10.1016/j.meatsci.2020.108074
• You, Y., Kang, T., Jun, S. (2021). Control of Ice Nucleation for Subzero Food Preservation. Food Engineering Reviews, 13(1), 15–35. https://doi.org/10.1007/s12393-020-09211-6
• Zhang, M., Haili, N., Chen, Q., Xia, X., & Kong, B. (2018). Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science, 136, 1-8.
• Zhang, C., Sun, Q., Chen, Q., Kong, B., Diao, X. (2020). Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast. International Journal of Refrigeration, 117, 247–255. https://doi.org/10.1016/j.ijrefrig.2020.05.006
• Zheng, L., Sun, D. W. (2006). Innovative applications of power ultrasound during food freezing processes - A review. Trends in Food Science and Technology, 17(1), 16–23. https://doi.org/ 10.1016/j.tifs.2005.08.010