Asian-Australasian Journal of Animal Sciences

  • 제30권12호
  • /
  • Pages.1756-1763
  • /
  • 2017
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Assessment of frozen storage duration effect on quality characteristics of various horse muscles

  • Seong, Pil Nam (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Seo, Hyun Woo (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Kang, Geun Ho (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Chae, Hyun Seok (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products Utilization and Processing Division, National Institute of Animal Science) ;
  • Ba, Hoa Van (Animal Products Utilization and Processing Division, National Institute of Animal Science)
  • 투고 : 2017.01.18
  • 심사 : 2017.06.08
  • 발행 : 2017.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

키워드

참고문헌

  1. Tateo A, De Palo P, Ceci E, Centoducati P. Physicochemical properties of meat of Italian heavy draft horses slaughtered at the age of eleven months. J Anim Sci 2008;86:1205-14. https://doi.org/10.2527/jas.2007-0629
  2. Belaunzaran X, Lavin P, Barron LJR, Mantecon AR, Kramer JKG, Aldai N. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain. Meat Sci 2017;124:39-47. https://doi.org/10.1016/j.meatsci.2016.10.014
  3. FAO. Food and Agriculture Organization of the United Nations. Rome, Italia: FAOSTAT; [cited 2015 Apr 29]. Available from: http://faostat3.fao.org/home/index.html#DOWNLOAD
  4. Lorenzo JM, Sarries MV, Franco D. Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age. Animal 2013;7:1199-207. https://doi.org/10.1017/S1751731113000189
  5. Seong PN, Park KM, Cho SH, et al. Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat. Anim Prod Sci 2016;56:1551-9. https://doi.org/10.1071/AN14545
  6. Seong PN, Park KM, Kang GH, et al. The Differences in chemical composition, physical quality traits and nutritional values of horsemeat as affected by various retail cut types. Asian-Australas J Anim Sci 2016;29:89-99.
  7. Muela E, Sanudo C, Campo MM, Medel I, Beltran JA. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Sci 2010;84:662-9. https://doi.org/10.1016/j.meatsci.2009.10.028
  8. Pietrasik Z, Janz JAM. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. Meat Sci 2009;81:523-32. https://doi.org/10.1016/j.meatsci.2008.10.006
  9. Leygonie C, Britz TJ, Hoffman LC. Impact of freezing and thawing on the quality of meat: Review. Meat Sci 2012;91:93-8. https://doi.org/10.1016/j.meatsci.2012.01.013
  10. Buege JA, Aust JD. Microsomal lipid peroxidation. Methods Enzymol 1987;52:302-9.
  11. Min JS, Lee SO, Jang A, et al. Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat. Asian-Australas J Anim Sci 2007;20:1278-84. https://doi.org/10.5713/ajas.2007.1278
  12. Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques 4th edn. Boca Raton, FL, USA: CRC Press; 1991.
  13. SAS (Statistical Analysis System) Institute Inc. Guide for personal computers. 6th edn. Cary, NC, USA: SAS Institute Inc.; 2007.
  14. Fernandez PP, Sanz PD, Molina-Garcia AD, et al. Conventional freezing plus high pressure-low temperature treatment: physical properties, microbial quality, and storage stability of beef meat. Meat Sci 2007;77:616-25. https://doi.org/10.1016/j.meatsci.2007.05.014
  15. Vieira C, Diaz MT, Martínez B, García-Cachan MD. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Sci 2009;83:398-404. https://doi.org/10.1016/j.meatsci.2009.06.013
  16. Farouk MM, Swan JE. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci 1998;49:233-47. https://doi.org/10.1016/S0309-1740(97)00134-4
  17. Ba HV, Park KM, Dashmaa D, Hwang IH. Effect of muscle type and chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle (Hanwoo) beef. Anim Sci J 2014;85:163-74.
  18. Destefanis G, Brugiapaglia A, Barge MT, Dal Molin E. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci 2008;78:153-6. https://doi.org/10.1016/j.meatsci.2007.05.031
  19. Shanks BC, Wulf DM, Maddock RJ. Technical note: The effect of freezing on Warner–Bratzler shear force values of beef longissimus steaks across several post mortem aging periods. J Anim Sci 2002;80:2122-5.
  20. Crouse JD, Koohmaraie M. Effect of freezing of beef on subsequent postmortem aging and shear force. J Food Sci 1990;55:573-4. https://doi.org/10.1111/j.1365-2621.1990.tb06819.x
  21. Belew JB, Brooks JC, McKenna DR, Savell JW. Warner–Bratzler shear evaluations of 40 bovine muscles. Meat Sci 2003;64:507-12. https://doi.org/10.1016/S0309-1740(02)00242-5
  22. Faustman C, Cassens RG. The biochemical basis for discoloration in fresh meat: a review. J Muscles Foods 1990;3:217-43.
  23. Farouk MM, Swan JE. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and color of beef. Meat Sci 1998;50:245-56. https://doi.org/10.1016/S0309-1740(98)00036-9
  24. Cai J, Chen Q, Wan X, Zhao J. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzlershear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy. Food Chem 2011;126:1354-60. https://doi.org/10.1016/j.foodchem.2010.11.098
  25. Huang L, Zhao J, Chen Q, Zhang Y. Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques. Food Chem 2014;145:228-36. https://doi.org/10.1016/j.foodchem.2013.06.073
  26. Ba HV, Touseef A, Hwang IH. Significant influence of particular unsaturated fatty acids and pH on the volatile flavor compounds in meat-like model systems. Meat Sci 2013;94:480-8. https://doi.org/10.1016/j.meatsci.2013.04.029
  27. Wanous MP, Olson DP, Kraft AA. Pallet location and freezing rate effects on the oxidation of lipids and myoglobin in commercial fresh pork sausage. J Food Sci 1989;54:549-52. https://doi.org/10.1111/j.1365-2621.1989.tb04647.x
  28. Campo MM, Nute GR, Hughes SI, et al. Flavor perception of oxidation in beef. Meat Sci 2006;72:303-11. https://doi.org/10.1016/j.meatsci.2005.07.015
  29. Wood JD, Enser M, Fisher AV, et al. Fat deposition, fatty acid composition, and meat quality: a review. Meat Sci 2008;78:343-58. https://doi.org/10.1016/j.meatsci.2007.07.019
  30. Muela E, Monge P, Sanudo C, Campo MM, Eltran JA. Sensory quality of lamb following long-term frozen storage. Meat Sci 2016;114:32-7. https://doi.org/10.1016/j.meatsci.2015.12.001

피인용 문헌

  1. Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island vol.32, pp.2, 2019, https://doi.org/10.5713/ajas.18.0159
  2. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade vol.32, pp.9, 2019, https://doi.org/10.5713/ajas.18.0965
  3. Perspectives and safety of horsemeat consumption vol.55, pp.3, 2017, https://doi.org/10.1111/ijfs.14390
  4. Effects of different freezing methods on the quality of conditioned beef steaks during storage vol.44, pp.7, 2017, https://doi.org/10.1111/jfpp.14496
  5. Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins vol.40, pp.4, 2020, https://doi.org/10.5851/kosfa.2020.e17
  6. A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display vol.34, pp.12, 2017, https://doi.org/10.5713/ab.21.0172
  7. Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi vol.153, pp.None, 2022, https://doi.org/10.1016/j.lwt.2021.112529
  8. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat vol.376, pp.None, 2017, https://doi.org/10.1016/j.foodchem.2021.131881