Abstract
［Objective］ To retain the sensory quality and nutrients of pre -cooked braised beef.［Methods］ The effect of freezing conditions (−20 ℃ for 24 h,−80 ℃ for 1,3,5 h) on the moisture and flavor of pre -cooked braised beef is studied by electronic nose,SPME -GC-MS,and low -field nuclear magnetic resonance.［Results］ As the freezing temperature is lower,the moisture and flavor lose less.51,45,50,49,and 47 volatile flavor substances are detected in the control group,−20 ℃ freezing group for 24 h,and −80 ℃ quick -freezing group for 1,3,and 5 h,respectively.The braised beef frozen at −80 ℃ for 1 h is the closest to the control group in terms of moisture content and volatile flavor substances.Electronic nose principal component analysis (PCA ) shows that the flavor of the braised beef frozen at −80 ℃ for 1 h is similar to that of the control group.［Conclusion］ It is suggested that the production enterprises should choose to maintain the product quality of pre -cooked braised beef by freezing it at −80 ℃ for 1 h.
Publication Date
4-3-2025
First Page
108
Last Page
114
DOI
10.13652/j.spjx.1003.5788.2024.80430
Recommended Citation
Shuying, YANG; Enhui, ZHA; Shuo, ZHANG; and Shan, HE
(2025)
"Effect of freezing conditions on moisture and flavor of pre-cooked braised beef,"
Food and Machinery: Vol. 41:
Iss.
2, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2024.80430
Available at:
https://www.ifoodmm.cn/journal/vol41/iss2/13
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