Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef.
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| Title: | Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef. |
|---|---|
| Authors: | Sarıoğlu, Hira Yüksel1 (AUTHOR), Dirim, Safiye Nur1 (AUTHOR) nur.dirim@ege.edu.tr, Maltar Strmečki, Nadica1 (AUTHOR) nstrm@irb.hr |
| Source: | Journal of Food Processing & Preservation. 10/21/2024, Vol. 2024, p1-19. 19p. |
| Subjects: | Beef quality, Class differences, Freezing, Refrigerators, High temperatures |
| Abstract: | The household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10 × 10 × 2 cm; 2 × 2 × 2 cm) and minced beef (10 × 10 × 2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4°C, they were cooked in a water bath at 85°C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at −24°C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54–5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%–6.80%) values. When their color values were examined, the redness (a∗) values (15.09–17.61) were the highest, while the yellowness (b∗) values (10.31–13.29) were the lowest in these samples. In addition, the hardness (49.00–182.74) and chewiness (16.35–71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 180387362 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Sarıoğlu%2C+Hira+Yüksel%22">Sarıoğlu, Hira Yüksel</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dirim%2C+Safiye+Nur%22">Dirim, Safiye Nur</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> nur.dirim@ege.edu.tr</i><br /><searchLink fieldCode="AR" term="%22Maltar+Strmečki%2C+Nadica%22">Maltar Strmečki, Nadica</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> nstrm@irb.hr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 10/21/2024, Vol. 2024, p1-19. 19p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Beef+quality%22">Beef quality</searchLink><br /><searchLink fieldCode="DE" term="%22Class+differences%22">Class differences</searchLink><br /><searchLink fieldCode="DE" term="%22Freezing%22">Freezing</searchLink><br /><searchLink fieldCode="DE" term="%22Refrigerators%22">Refrigerators</searchLink><br /><searchLink fieldCode="DE" term="%22High+temperatures%22">High temperatures</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10 × 10 × 2 cm; 2 × 2 × 2 cm) and minced beef (10 × 10 × 2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4°C, they were cooked in a water bath at 85°C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at −24°C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54–5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%–6.80%) values. When their color values were examined, the redness (a∗) values (15.09–17.61) were the highest, while the yellowness (b∗) values (10.31–13.29) were the lowest in these samples. In addition, the hardness (49.00–182.74) and chewiness (16.35–71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/2024/9483029 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 19 StartPage: 1 Subjects: – SubjectFull: Beef quality Type: general – SubjectFull: Class differences Type: general – SubjectFull: Freezing Type: general – SubjectFull: Refrigerators Type: general – SubjectFull: High temperatures Type: general Titles: – TitleFull: Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Sarıoğlu, Hira Yüksel – PersonEntity: Name: NameFull: Dirim, Safiye Nur – PersonEntity: Name: NameFull: Maltar Strmečki, Nadica IsPartOfRelationships: – BibEntity: Dates: – D: 21 M: 10 Text: 10/21/2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2024 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
