食品加工与技术杂志

抽象的

Effects of Freezing Methods on the Formation of Ice Crystals and the Physicochemical Properties of Beef

Xin Wen1,2, Shitong Zhang1,2, Hui Ding1,2, Yunqi Xie1,2, Yuan Xie1,2, Zixuan Wang1,2, Jie Zhang1,2, Peng Zhou1,2*

This study investigated the effects of various freezing methods on beef quality, including Air Freezing (AF) at -20°C, -40°C, and -60°C; Immersion Freezing (IF) at -20°C and -40°C; and liquid nitrogen freezing. We analyzed quality-related indexes such as ice crystal structure, microstructure, texture, freezing loss, thawing loss, and moisture distribution. Results indicated that an accelerated freezing rate increased hardness, restoring force, and rupture strength while reducing ice crystal size, freezing loss, and thawing loss. Quality deterioration was observed across different treatment groups, but the liquid nitrogen group and the IF -40°C group maintained beef quality most effectively, with the liquid nitrogen group exhibiting characteristics closest to the control. Infiltration freezing at equivalent temperatures outperformed air freezing by inhibiting ice crystal growth and reducing quality deterioration. In conclusion, liquid nitrogen freezing can mitigate quality deterioration in beef during freezing.