Abstract:
Objective Effects of thawing frozen lamb ribs in refrigerated storage on quality deteriorations, such as discoloration, nutrient oxidation, and dehydration, of the meat were studied.
Methods A film-wrapping or a pretreatment, in comparison to no treatment CK, on raw Tan lamb ribs for thawing while in refrigerated storage was applied to determine its effectiveness in preserving 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 degree, and water binding state of the meat in 0-6d in storage 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 Both treatments on the frozen lamb ribs significantly ameliorated declining a* of red color measurement immediately after the refrigerated storage at 4oC. In 6d. The meat a* rose to 1.40-fold and the lipid and protein oxidation decreased to 1.54-fold of those of CK in that period. The NMR distinguished the bound, imbibed, and free water in the muscle tissue showing a significantly reduced proportion of bound water with an increased imbibed water of the total moisture content.
Conclusion By simply wrapping the ribs with a protective film or pre-spraying them with an alkaline dehydration-preventing solution before packaging, thawing the frozen product in refrigerated storage significantly avoided the undesirable browning discoloration and nutrient degradation of the ribs. Presumably, similar treatments could extend the shelf-life of most prepacked raw red meats as well.
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