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Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef

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2022
bitstream_4189.pdf (250.1Kb)
Authors
Stamenić, Tamara
Petričević, Maja
Šobajić, Slađana
Stanišić, Nikola
Cekić, Bogdan
Petričević, Veselin
Delić, Nikola
Article (Published version)
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Abstract
In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots – the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not sig...nificant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent.

Keywords:
frankfurter / ground beef / frozen storage / meat quality
Source:
Biotechnology in Animal Husbandry, 12-2022, 38, 2, 171-187
Publisher:
  • Institute for Animal Husbandry, Belgrade-Zemun
Funding / projects:
  • Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200022 (Institut za stočarstvo, Beograd-Zemun) (RS-200022)

DOI: 10.2298/BAH2202171S

ISSN: 1450-9156

[ Google Scholar ]
URI
http://r.istocar.bg.ac.rs/handle/123456789/841
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stanišić, Nikola
AU  - Cekić, Bogdan
AU  - Petričević, Veselin
AU  - Delić, Nikola
PY  - 2022-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/841
AB  - In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
VL  - 38
IS  - 2
SP  - 171
EP  - 187
DO  - 10.2298/BAH2202171S
ER  - 
@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stanišić, Nikola and Cekić, Bogdan and Petričević, Veselin and Delić, Nikola",
year = "2022-12",
abstract = "In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef",
volume = "38",
number = "2",
pages = "171-187",
doi = "10.2298/BAH2202171S"
}
Stamenić, T., Petričević, M., Šobajić, S., Stanišić, N., Cekić, B., Petričević, V.,& Delić, N.. (2022-12). Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 171-187.
https://doi.org/10.2298/BAH2202171S
Stamenić T, Petričević M, Šobajić S, Stanišić N, Cekić B, Petričević V, Delić N. Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry. 2022;38(2):171-187.
doi:10.2298/BAH2202171S .
Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stanišić, Nikola, Cekić, Bogdan, Petričević, Veselin, Delić, Nikola, "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12):171-187,
https://doi.org/10.2298/BAH2202171S . .

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