Czech J. Food Sci., 2016, 34(6):547-553 | DOI: 10.17221/138/2016-CJFS

Combined beef thawing using response surface methodologyFood Technology and Economy, Engineering and Physical Properties

Jiahui JIN, Xiaodan WANG, Yunxiu HAN, Yaoxuan CAI, Yingming CAI, Hongmei WANG, Lingtao ZHU, Liping XU, Lei ZHAO, Zhiyuan LI
College of Food Science and Engineering, Jilin University, Changchun, P.R. China

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; ultrasound

Published: December 31, 2016  Show citation

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JIN J, WANG X, HAN Y, CAI Y, CAI Y, WANG H, et al.. Combined beef thawing using response surface methodology. Czech J. Food Sci. 2016;34(6):547-553. doi: 10.17221/138/2016-CJFS.
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