The Effect of Liquid TOMIN Tech on the Quality Reduction Degree of Prefabricated Tomato Beef Brisket

Chunxia Chu; Yushu Wang; Zien Li; Jiaxuan Bai; Yihan Gong; Qian Jia; He Zhu

doi:10.62051/ijafsr.v3n2.06

Authors

Chunxia Chu
Yushu Wang
Zien Li
Jiaxuan Bai
Yihan Gong
Qian Jia
He Zhu

DOI:

https://doi.org/10.62051/ijafsr.v3n2.06

Keywords:

Liquid TOMIN tech, Refrigerator freezing, Tomato beef brisket, Freshness-keeping effect, Quality reduction degree

Abstract

In this paper, the effect of liquid TOMIN technology on the quality reduction degree of prefabricated tomato beef brisket was studied by comparing the freezing effect of traditional refrigerator with 0 d fresh tomato beef brisket as control and 1 d chilled beef brisket as blank. Texture, volatile components and Fourier transform infrared were used as evaluation indexes. The results showed that the texture changes of TOMIN tomato brisket treatment group at different storage times were significantly (p < 0.05) smaller than that of the refrigerator, the content of volatile components increased less than that of the refrigerator, and the protein secondary structure was more stable. In terms of texture index, the hardness, elasticity and chewiness of beef increased after TOMIN, but the degree of increase was smaller than that of refrigerator freezing. The hardness, springiness and chewiness were 3732.17 g ± 23.35, 85.09% ± 0.10, 1895.89 g ± 13.14 respectively after 30 days of TOMIN. The hardness, elasticity and chewiness of the refrigerator after freezing for 30 days reached 4555.16 g ± 58.81, 88.59% ± 1.03, 2224.55 g ± 65.80. In terms of volatile components, a total of 29 substances were measured, and the cumulative contribution rate of PCA was 94.8%. Among them, the variance contribution rate of volatile component PC1 in 30 d refrigerator was 90.2%. It was concluded that the content of volatile components frozen in refrigerator was high, and the variables highly correlated with PC1 were benzaldehyde, hexanal, nonanal and 2-heptanone, mainly from fat oxidation, indicating that the oxidation rate of tomato beef belly oil frozen in refrigerator was high. On the Fourier transform infrared, by analyzing the secondary structure of beef brisket protein, it was concluded that the secondary structure of liquid TOMIN tomato beef brisket protein was more stable. In summary, the quality of tomato brisket frozen in liquid TOMIN is higher than that frozen in refrigerator, and it has better fresh-keeping effect and can more effectively maintain the original edible quality of tomato brisket.

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