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Effect of Cryopreservative on Quality and Shelf Life of Frozen Beef

Anis Alam Siddiqui
Department of Food Engineering and Technology, State University of Bangladesh

M.H.R. Bhuiyan
Department of Food Engineering and Technology, State University of Bangladesh

Khaliduzzaman
Department of Food Engineering and Technology, State University of Bangladesh

Md. Easdani
Department of Food Engineering and Technology, State University of Bangladesh

Abstract/ Executive Summary:

Study was conducted to evaluate the influence of freezing time and types of preservatives on the quality of beef. Fresh beef, minced beef, minced beef with 4% sucrose + 4% sorbitol, minced beef with 6% sucrose + 6% sorbitol were used to evaluate the influence of freezing time and types of preservative by analyzing important organoleptic and biochemical properties during of frozen storage period at every 20 days time interval. Sensory evaluation for general appearance, color, flavor, consistency of flesh of all beef samples were done and found the beef samples in acceptable condition organoleptically up to 80 days of storage period. Proximate composition of the initial protein, lipid, ash and moisture content of Fresh beef, minced beef, minced beef with 4% sucrose + 4% sorbitol, minced beef with 6% sucrose + 6% sorbitol samples were ranged 22.52% to 23.91%, 3.99% to 4.26%, 1.01% to 1.20%, and 74.88% to 76.66% respectively. The initial pH value was 5.80 which decreased up to 20 days and increased up to end of the storage period. Among all the samples the quality decreasing trend was highest in fresh minced beef and comparatively lower in the minced beef with cryoprotective agents.

Keywords: Sucrose, Sorbitol, Oorganoleptic test, Biochemical test

Location: Department of Food Engineering and Technology, State University of Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

1. To observe the organoleptic quality of frozen storage of beef, 2. To evaluate the effectiveness of cryoprotective agents on the quality of frozen beef.

Methodology:

Fresh beef was collected from the local market. Fat and bone were removed from the sample with the help of knife and fresh muscle was collected for the use of' experiment. Then the sample was cut into small cubic pieces. The beef sample was then taken in a bowl, the remaining fat and bone were removed from the beef and then fresh muscle was collected for the experiment. Then 3/4th of the collected beef was ground by beef grinder, the rest I/4th was remain ungrounded. From the pieces meat, 150g beef was weighed and packed in a poly bag and was labeled (M₁). Ground beef was taken properly and packed in a poly bag and was labeled (M₂). Then 150 g of the ground beef was taken in a pot and 4% of sucrose and 4% of sorbitol was mixed properly and packed in a poly bag and was labeled (M₃). Again 150 g of the ground beef was taken in a pot and 6% of sucrose and 6% of sorbitol was mixed properly and packed in a poly bag and was labeled (M₄). Sample from each group was taken for biochemical analysis and rest of the sample were stored in -220C temperature in deep freeze during the period of study. Chemical Analysis - Proximate composition of fresh and frozen beef was determined and the parameters assessed were: Moisture content, protein, ash and fat content were determined using AOAC method. pH contents of sample were was determined by using method of Covenin.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 2, Page: 175-181, July - August, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

There was a denaturation of muscle proteins in all samples during frozen storage where the denaturation is maximum in block meat and minced meat without using cryoprotectant and minimum in sample where Sorbitol and sucrose were used combinedly. There was a change of lipid during storage, which is probably associated with the drip loss during frozen storage. From the results it may be concluded that low temperature even at 22⁰C has effect on muscle protein. It may also be concluded that sorbitol and sucrose in combination may be used as cryoprotectant for meat during frozen storage to prevent protein loss & thus increasing beef quality.

Knowledge Management: Journal