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Article

The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef

by
Junguang Li
1,2,3,
Chenhao Sun
1,2,3,
Wuchao Ma
1,2,
Kexin Wen
1,2,
Yu Wang
1,2,3,
Xiaonan Yue
1,2,3,
Yuntao Wang
1,2,3 and
Yanhong Bai
1,2,3,*
1
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
2
Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
3
Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(10), 1566; https://doi.org/10.3390/foods13101566
Submission received: 2 April 2024 / Revised: 9 May 2024 / Accepted: 14 May 2024 / Published: 17 May 2024
(This article belongs to the Section Meat)
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Abstract

This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF–400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound–assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.
Keywords: beef; ultrasonic–assisted immersion freezing; meat quality; flavor beef; ultrasonic–assisted immersion freezing; meat quality; flavor
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MDPI and ACS Style

Li, J.; Sun, C.; Ma, W.; Wen, K.; Wang, Y.; Yue, X.; Wang, Y.; Bai, Y. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef. Foods 2024, 13, 1566. https://doi.org/10.3390/foods13101566

AMA Style

Li J, Sun C, Ma W, Wen K, Wang Y, Yue X, Wang Y, Bai Y. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef. Foods. 2024; 13(10):1566. https://doi.org/10.3390/foods13101566

Chicago/Turabian Style

Li, Junguang, Chenhao Sun, Wuchao Ma, Kexin Wen, Yu Wang, Xiaonan Yue, Yuntao Wang, and Yanhong Bai. 2024. "The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef" Foods 13, no. 10: 1566. https://doi.org/10.3390/foods13101566

APA Style

Li, J., Sun, C., Ma, W., Wen, K., Wang, Y., Yue, X., Wang, Y., & Bai, Y. (2024). The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef. Foods, 13(10), 1566. https://doi.org/10.3390/foods13101566

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