meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2114-441X-2016-1-06-09meat-5Research ArticleСтатьиTHE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEATВЛИЯНИЕ ТРАДИЦИОННОГО ИЛИ ШОКОВОГО ЗАМОРАЖИВАНИЯ НА ПОТЕРИ ПРИ РАЗМОРАЖИВАНИИ И СТРУКТУРНО-МЕХАНИЧЕСКИЕ ХАРАКТЕРИСТИКИ ГОВЯДИНЫКралМ.KralM.

Факультет ветеринарной гигиены и экологии

Кафедра гигиены и технологии растительных пищевых продуктов

Palackého tř. 1946/1; 612 42 Brno

Ing., PhD.

Department of Hygiene and Technology of Vegetable Foodstuffs

Faculty of Veterinary Hygiene and Ecology

Palackého tř. 1946/1; 612 42 Brno

Ph.: +420 54156 2702

martinxkral@gmail.comХонзирковаК.HonzirkovaK.

Факультет ветеринарной гигиены и экологии,

Кафедра гигиены и технологии растительных пищевых продуктов,

Palackého tř. 1946/1; 612 42 Brno, Czech Republic,

Bc.

Department of Hygiene and Technology of Vegetable Foodstuffs

Faculty of Veterinary Hygiene and Ecology

Palackého tř. 1946/1; 612 42 Brno

katerina.honzirkova@seznam.czПоспичМ.PospiechM.

Факультет ветеринарной гигиены и экологии

Кафедра гигиены и технологии растительных пищевых продуктов

Palackého tř. 1946/1, 612 42 Brno, Czech Republic,

MVDr., Ph.D.

Faculty of Veterinary Hygiene and Ecology

Department of Hygiene and Technology of Vegetable Foodstuffs

Palackého tř. 1946/1, 612 42 Brno

Tel. +420 54156 2704

mpospiech@vfu.czТремловаБ.TremlovaB.

Факультет ветеринарной гигиены и экологии

Кафедра гигиены и технологии растительных пищевых продуктов

Palackého tř. 1946/1; 612 42 Brno, Czech Republic,

Doc. MVDr., Ph.D.

Faculty of Veterinary Hygiene and Ecology

Department of Hygiene and Technology of Vegetable Foodstuffs

Palackého tř. 1946/1; 612 42 Brno

Ph.: +420 54156 2700

tremlovab@vfu.czЗдарскийМ.ZdarskyM.

Факультет ветеринарной гигиены и экологии

Кафедра гастрономии,

Palackého tř. 1946/1; 612 42 Brno, Czech Republic.

Mgr., Ph.D.

Faculty of Veterinary Hygiene and Ecology

Department of Gastronomy

Palackého tř. 1946/1; 612 42 Brno

Ph.: +420 54156 2618

michal.zdarsky@email.czУниверситет ветеринарных и фармацевтических наук БрноЧехияUniversity of Veterinary and Pharmaceutical Sciences BrnoCzech Republic2016040620161169Copyright © Kral M., Honzirkova K., Pospiech M., Tremlova B., Zdarsky M., 20162016Крал М., Хонзиркова К., Поспич М., Тремлова Б., Здарский М.Kral M., Honzirkova K., Pospiech M., Tremlova B., Zdarsky M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/5

Abstract

The effect of conventional and shock freezing on thaw drip loss and firmness of beef meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat samples reached -50 °C temperature. Drip loss was measured by weighing the meat sample during thawing. The firmness was performed with TA-XT Plus Texture Analyzer with the volodkevich bite jaws. The firmness score and thaw drip loss differences did not been recognized between conventional and shock freezing meat excluding 7th day.

Аннотация

Изучали влияние традиционного и шокового замораживания на потери сока при размораживании и жёсткость говядины. Образцы мяса были заморожены в традиционном морозильном аппарате при -18 °C, в то время как температура образцов мяса, подвергнутых шоковому замораживанию, достигала -50 °C. Потери вследствие вытекания сока измеряли путём взвешивания образца мяса во время размораживания. Определение жёсткости проводили на анализаторе текстуры TA-XT Plus Texture Analyzer с устройством Володкевича для тестирования силы резания. Не было установлено различий в жёсткости и потерях вследствие вытекания сока при размораживании между традиционным и шоковым замораживанием, за исключением седьмого дня.

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The authors declare that there are no conflicts of interest present.