Combined beef thawing using response surface methodology
J. Jin, X. Wang, Y. Han, Y. Cai, Y. Cai, H. Wang, L. Zhu, L. Xu, L. Zhao, Z. Lihttps://doi.org/10.17221/138/2016-CJFSCitation:Jin J., Wang X., Han Y., Cai Y., Cai Y., Wang H., Zhu L., Xu L., Zhao L., Li Z. (2016): Combined beef thawing using response surface methodology. Czech J. Food Sci., 34: 547-553.
Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches –8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05).Keywords:
microwave; Box-Behnken; thaw; ultrasoundReferences:
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