Abstract
The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “foie gras” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duck liver (0 -4°C) was processed with acoustic assisted pre-massage step for 20 min, followed by AEF freezing at -25°C until reaching -18°C in the center of the product. The conventionally air frozen “foie gras” (air temperature -35°C) were used as control (LK). The type of freezing did not affect significantly on the pH of the tested samples (p ≥ 0.05). The changes in the instrumentally measured color characteristics (L*, a*, b*) in AEF frozen “foie gras” were found lower (p ≤ 0.05) compared to LK. The light microscopy of LK frozen “foie gras” showed large ice crystals formation and significant destructive changes in muscles. After AEF freezing, the cell structure was better preserved, and histologically similar to fresh “foie gras”.
Highlights
The growing demand for fresh meat necessitates the introduction of preservation methods that ensure high durability while maintaining the organoleptic and nutritional qualities of the product
Extending the shelf life of frozen food products is achieved by reducing the access of microorganisms to free water, which turns into ice at negative temperatures [1]
The freezing process is strongly influenced by the factors: thermal properties of the food, chemical composition, product size, distribution and size of ice crystals, as well as recrystallization during storage of frozen foods [2]
Summary
The growing demand for fresh meat necessitates the introduction of preservation methods that ensure high durability while maintaining the organoleptic and nutritional qualities of the product. Used freezing methods as air blast freezing and plate contact freezing ongoing causing severe damage of muscle tissue due to low thermal conductivity and formation of large ice crystals [3]. The color of frozen food becomes darker, part of the muscle proteins denatures, their solubility and functional properties change, and its nutritional value decreases [5]. Ongoing oxidative changes in the protein and in the lipid fraction are a significant problem for the quality of frozen meat. With the formation of larger the ice crystals the damage to the cell structure is greater, resulting in significant losses of tissue juices after thawing [4]
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