Effect of freezing/thawing process on salting kinetics and thermal properties of beef

Figures & data

Figure 1. Changes in a_w values of samples during the salting process (P < 0.05).

Figura 1. Cambios en los valores a_w de las muestras durante el proceso de salado (P < 0,05).

Figure 2. Changes in moisture contents of samples during the salting process (P < 0.05).

Figura 2. Cambios en el contenido de humedad de las muestras durante el proceso de salado (P < 0,05).

Figure 3. Changes in salt contents of samples during the salting process (P < 0.05).

Figura 3. Cambios en el contenido de sal de las muestras durante el proceso de salado (P < 0,05).

Table 1. Determined salt D_eff values in red meat.

Tabla 1. Valores D_eff de la sal determinados en carne roja.

Sample	Salting method	Concentration (%)	Temperature (℃)	Deff ()	Reference
Beef	Brine	Saturated	10	0.25	Sabadini et al. (1998)
			20	0.26
	Dry	–	10	17.21
			20	19.37
Pork	Brine	0–20	21	5–7	Vestergaard, Andersen, and Adler-Nissen (2007)
Pork	Brine	20	15	3–7	Hansen, Berg, Ringgaard, Stødkilde-Jørgensen, and Karlsson (2008)
Pork	Brine (tumbling/ultrasound)	4	5	2.4–42	Siró et al. (2009)
Pork (different pH or fat)	Brine	16	4	0.12–3.46	Cierach and Modzelewska-Kapituła (2011)
Pork	Brine (ultrasound)	5–28	5	1.24–2.93	Ozuna et al. (2013)
Pork	Dry (fresh)	–	3	0.72–1.06	Picouet et al. (2013)
	Dry (freezed/thawed)	–	3	0.99–1.41
Beef	Dry (incision made)	–	4	14.9–40.8	Akköse and Aktaş (2014)
Pork	Brine (massaging)	5–13	4	4.5–17	Sharedeh, Mirade, Venien, and Daudin (2015)
Beef	Dry (fresh)	–	6	1.03	This study
	Dry (freezed/thawed)	–	6	1.54

Table 2. Denaturation peak temperatures and enthalpies obtained from DSC thermograms.

Tabla 2. Temperaturas pico de desnaturalización y entalpías obtenidas de los termogramas del DSC.

			Time (h)
			0	0.5	1	2	4	8	16	32	48
Peak temperatures (℃) and enthalpies (J/g)	Fresh	T1	54.40 ± 0.27^a	50.59 ± 0.41^b	50.88 ± 0.66^b	50.82 ± 0.11^b	–	–	–	–	–
		ΔH1	0.23 ± 0.05^a	0.22 ± 0.05^a	0.18 ± 0.01^ab	0.15 ± 0.02^b	–	–	–	–	–
		T2	63.19 ± 0.34	–	–	–	–	–	–	–	–
		ΔH2	0.32 ± 0.09	–	–	–	–	–	–	–	–
		T3	77.25 ± 0.16^a	69.83 ± 0.79^cd	69.49 ± 0.95^cde	68.51 ± 0.42^ef	68.14 ± 0.52^f	68.02 ± 0.14^f	68.79 ± 0.28^def	70.66 ± 1.31^bc	71.27 ± 0.03^b
		ΔH3	0.56 ± 0.08^c	0.92 ± 0.02^a	0.87 ± 0.02^a	0.86 ± 0.02^a	0.68 ± 0.05^b	0.54 ± 0.04^c	0.59 ± 0.04^c	0.58 ± 0.01^c	0.53 ± 0.01^c
	Freezed/ thawed	T1	55.03 ± 0.66^a	51.04 ± 0.72^b	49.45 ± 0.12^c	48.99 ± 0.87^c	–	–	–	–	–
		ΔH1	0.21 ± 0.02^a	0.20 ± 0.04^a	0.08 ± 0.01^b	0.06 ± 0.02^b	–	–	–	–	–
		T2	62.67 ± 0.60	–	–	–	–	–	–	–	–
		ΔH2	0.36 ± 0.02	–	–	–	–	–	–	–	–
		T3	77.26 ± 0.15^a	68.79 ± 1.16^c	68.22 ± 0.34^cd	67.68 ± 0.29^cd	67.40 ± 0.07^cd	66.95 ± 1.06^d	68.26 ± 0.52^cd	68.24 ± 1.23^cd	70.42 ± 0.55^b
		ΔH3	0.61 ± 0.03^cd	0.94 ± 0.03^a	0.85 ± 0.04^b	0.81 ± 0.03^b	0.66 ± 0.05^c	0.56 ± 0.02^de	0.56 ± 0.03^de	0.56 ± 0.01^de	0.52 ± 0.03^e

T₁: peak temperature of myosin denaturation, ΔH₁: enthalpy of myosin denaturation, T₂: peak temperature of sarcoplasmic proteins and collagen denaturation, ΔH₂: enthalpy of sarcoplasmic proteins and collagen denaturation, T₃: peak temperature of actin denaturation, ΔH₃: enthalpy of actin denaturation.

Means with different superscript letters in the same row represent values significantly different (P < 0.05).

± Standard deviation of samples.

T₁: temperatura pico de la desnaturalización de miosina, ΔH₁: entalpía de desnaturalización de miosina, T₂: temperatura pico de la desnaturalización de proteínas sarcoplásmicas y colágeno, ΔH₂: entalpía de desnaturalización de proteínas sarcoplásmicas y colágeno, T₃: temperatura pico de la desnaturalización de actina, ΔH₃: entalpía de desnaturalización de actina.

Los promedios con diferentes superíndices en la misma fila representan valores significativamente distintos (P < 0,05).

± Desviación estándar de las muestras.

Figure 4. Typical denaturation peak temperatures and enthalpies of sample at the beginning of the salting process.

Figura 4. Temperaturas pico de desnaturalización típicas y entalpías de las muestra al inicio del proceso de salado.

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