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Combined beef thawing using response surface methodology

Author

Listed:
  • Jiahui JIN

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Xiaodan WANG

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yunxiu HAN

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yaoxuan CAI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yingming CAI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Hongmei WANG

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Lingtao ZHU

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Liping XU

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Lei ZHAO

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Zhiyuan LI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

Abstract

Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches -8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05).

Suggested Citation

  • Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:138-2016-cjfs
    DOI: 10.17221/138/2016-CJFS
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    References listed on IDEAS

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    1. Oldřich Smékal & Petr Pipek & Mitsuyoshi Miyahara & Jarmila Jeleníková, 2005. "Use of video image analysis for the evaluation of beef carcasses," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(6), pages 240-245.
    2. James G. LYNG & Lu ZHANG & Francesco MARRA & Nigel P. BRUNTON, 2013. "Effect of freezing rate and comminution on dielectric properties of pork," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 413-418.
    3. Jerzy Stangierski & Ryszard Rezler & Hanna Maria Baranowska & Stefan Poliszko, 2013. "Effect of enzymatic modification on frozen chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 203-210.
    4. Guo-Yuan Xiong & Li-Li Zhang & Wei Zhang & Juan Wu, 2012. "Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(3), pages 195-205.
    5. Dragan Kovačević & Krešimir Mastanjević, 2011. "Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 15-23.
    6. S. M. Ghufran Saeed & S. Umer Abdullah & S. Asad Sayeed & Rashida Ali, 2010. "Food protein: Food colour interactions and its application in rapid protein assay," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 506-513.
    7. Zoran Herceg & Edita Juraga & Brankica Sobota-Šalamon & Anet Režek-Jambrak, 2012. "Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(2), pages 108-117.
    8. Anna ŠIMONIOVÁ & Bo-Anne ROHLÍK & Tereza ŠKORPILOVÁ & Michaela PETROVÁ & Petr PIPEK, 2013. "Differentiation between fresh and thawed chicken meats," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 108-115.
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