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Combined beef thawing using response surface methodology

Author

Listed:
  • Jiahui JIN

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Xiaodan WANG

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yunxiu HAN

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yaoxuan CAI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Yingming CAI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Hongmei WANG

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Lingtao ZHU

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Liping XU

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Lei ZHAO

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

  • Zhiyuan LI

    (College of Food Science and Engineering, Jilin University, Changchun, P.R. China)

Abstract

Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches -8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05).

Suggested Citation

  • Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:138-2016-cjfs
    DOI: 10.17221/138/2016-CJFS
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    References listed on IDEAS

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    1. Jerzy Stangierski & Ryszard Rezler & Hanna Maria Baranowska & Stefan Poliszko, 2013. "Effect of enzymatic modification on frozen chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 203-210.
    2. S. M. Ghufran Saeed & S. Umer Abdullah & S. Asad Sayeed & Rashida Ali, 2010. "Food protein: Food colour interactions and its application in rapid protein assay," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 506-513.
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    6. Zoran Herceg & Edita Juraga & Brankica Sobota-Šalamon & Anet Režek-Jambrak, 2012. "Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(2), pages 108-117.
    7. Anna ŠIMONIOVÁ & Bo-Anne ROHLÍK & Tereza ŠKORPILOVÁ & Michaela PETROVÁ & Petr PIPEK, 2013. "Differentiation between fresh and thawed chicken meats," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 108-115.
    8. Dragan Kovačević & Krešimir Mastanjević, 2011. "Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 15-23.
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