J. Anim Sci.
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J. Anim Sci. 1979. 48:1101-1108.
© 1979 American Society of Animal Science
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Effects of Freezing Methods and Frozen Storage on Chemical Characteristics of Ground Beef Patties1

J. G. Sebranek, P. N. Sang, D. G. Topel and R. E. Rust

Iowa State University, Ames

Abstract

Three different freezing methods—(1) liquid nitrogen, (2) liquid carbon dioxide and (3) blast freezing—have been used in freezing three different types of patties: (1) all-beef with 20% fat, (2) all-beef with 30% fat and (3) beef with 20% fat, 5% textured soy protein (TSP) and 10% added water. Patties from the nine treatment combinations (three freezing methods x three types of patties) were stored at –29 C for 30, 60, 90, 120, 150 and 180 days. Reflectance values were greater for patties frozen by cryogenic freezing (liquid nitrogen and liquid carbon dioxide) than for patties frozen by blast freezing. The reflectance values declined with frozen storage. Thiobarbituric acid (TBA) values of the all-beef 30% fat patties and patties containing TSP and frozen by blast freezing were higher than those of the same type of patties frozen by cryogenic methods. TBA values also increased with storage time, particularly for patties frozen by the blast-freezing method. Water holding capacity (WHC) in all-beef 20% and 30% fat patties frozen by blast freezing was lower than that in the same type of patties frozen by cryogenic freezing, but there was no difference between freezing methods for patties containing textured soy protein (TSP). Sarcoplasmic and myofibrillar protein solubility was not affected by freezing methods. Protein solubility decreased with frozen storage time, and the nonprotein nitrogen fraction increased with storage time.

Footnotes

1 Journal Paper No. J-9199 of the Iowa Agriculture and Home Economics Experiment Station, Project No. 2175.






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Copyright © 1979 by the American Society of Animal Science.