Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef

Abstract

Beef was soaked in an ultrasonic-assisted water-holding agent to increase its water-holding capacity without sacrificing its quality. Storage at -18 °C for 0, 7, 14, 21 and 28 days, the effects of the water-holding agent and ultrasound on the quality of the beef were discussed, along with the centrifugal loss rate, pH, texture, water distribution, and thiobarbituric acid reactive substances (TBARS) and other indexes. The centrifugal loss of the control group was found to be 14.33 %, while the chitosan treatment had the lowest centrifugal loss. The centrifugal losses of compound phosphate, soybean dietary fiber, and chitosan were found to be 10.77 %, 11.86 %, and 12.10 %, respectively, over the 28-days freezing time. Furthermore, there was less water migration and a lower free water P22 value in the chitosan and compound phosphate treatment groups, indicating improved water maintenance capabilities. The highest TBARS value in the control group was 1.17 mg/kg, and the lowest value of compound phosphate was 0.91 mg/kg, indicating that the compound phosphate had a good effect on lipid peroxidation. The findings of this study offer valuable insights into the water-holding properties of water-holding agents in frozen beef and serve as a guide for using these agents in the food industry.

Keywords

• Beef
• Ultrasound
• Water-holding agent
• Frozen storage
• Quality characteristics