Abstract:
Objective Thawed lamb chops are prone to quality deterioration during refrigerated storage. This study investigated the effects of different thawing methods on color changes in lamb chops during storage.
Methods Film-wrapping or high humidity treatments, in comparison to no treatment CK, on Tan lamb ribs thawing was applied to determine their effect on the quality of frozen-thawed meat. The frozen ribs were either wrapped in a plastic barrier film or pre-sprayed with a mixture of anti-osmosis water, NaOH solution, and pH 10 alkaline electrolyzed water in a modified atmosphere package prior to storage. Discoloration, oxidation level, and water binding state of the meat in a storage for 6 days were monitored. Meat color was measured using a colorimeter, lipid and protein oxidation by chemical analysis, and water binding by low-field nuclear magnetic resonance (NMR).
Results Film-wrapping and high-humidity (alkaline electrolyzed water) treatments on the frozen lamb ribs significantly increased a* after the refrigerated storage at 4oC. In day 6, the a* values were 1.40-fold and 1.54-fold higher than than those of CK, respectively, And the lipid and protein oxidation were also significantly lower. The NMR distinguished the bound, immobiled, and free water in the muscle tissue showing a significantly reduced proportion of bound water with an increased immobile water of the total moisture content.
Conclusion Film-wrapping thawing and high-humidity thawing with alkaline electrolyzed water significantly delayed the browning of lamb muscle tissue and inhibited the increase in oxidation levels.
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