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Comparison of superchilling and chilling preservation temperatures on the quality attributes of raw beef and seabass.

Number: 1134

Author(s) : COŞKUN C. K., ÖZYURT A. M., ÇELIK A.

Summary

The objective of the study was to evaluate the effects of superchilling application under different temperature fluctuations and compare them with chilling preservation on quality attributes of raw beef and seabass. Superchilling applications were provided as -3.0°C of average air temperature with ±0.8°C (low) and ±2.0°C (high) fluctuations, and chilling condition was provided as 1.0°C of average air temperature with ±2.0°C fluctuation. Preservation effectiveness of these 3 temperature profiles was assessed by measuring lipid oxidation degree, microbiological growth, drip loss, total volatile basic nitrogen and sensory quality. Superchilling application has been shown to retard lipid oxidation of raw beef for 4 days, prolong the shelf life of beef and seabass 2 times microbiologically and prevent protein degradation of seabass 5 days longer compared to conventional chilling preservation. Besides, low temperature fluctuation superchilling application provide 40% less drip loss and 2 days longer shelf life according to sensory evaluations scores in raw beef compared to high temperature fluctuation superchilling application.

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Pages: 12 p.

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Details

  • Original title: Comparison of superchilling and chilling preservation temperatures on the quality attributes of raw beef and seabass.
  • Record ID : 30029494
  • Languages: French
  • Subject: Technology
  • Source: 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Publication date: 2022/04/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2022.1124
  • Document available for consultation in the library of the IIR headquarters only.

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