Effect of freezing/thawing process on salting kinetics and thermal properties of beef

In this study, changes in water activity (aw) values and moisture and salt contents of fresh or frozen/thawed beef samples were detected during the salting process. The salt diffusion coefficients (Deff) in meat samples were calculated, and changes in thermal properties of meat proteins were identified. aw values in both fresh and frozen/thawed meat samples were significantly decreasing during the salting process. Salt contents of the samples significantly increased during the salting process while moisture contents decreased significantly. The Deff value of freshly salted samples was calculated as $$1.03 \times {10^{ - 10}}{m^2}/s$$ and as $$1.54 \times {10^{ - 10}}{m^2}/s$$ for frozen/thawed samples. It was found out that the freezing/thawing process significantly increased the salt Deff value by 50% compared with that of fresh meat. From the thermal analysis of the samples, the denaturation peak temperatures decreased or were no longer observed as a result of the decrease of the moisture content and increase of the salt concentration of the tissue.

Abstract licence: CC BY-NC

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