Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027039

Evaluation of antifreeze properties of bovine collagen in hamburger

  • XU Yuqian ,
  • GUO Mei ,
  • LIU Guishan ,
  • YUAN Jiangtao ,
  • GUO Jiajun
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  • (School of Food&Wine, Ningxia University, Yinchuan 750021, China)

Received date: 2021-02-20

  Revised date: 2021-04-20

  Online published: 2022-02-28

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Abstract

In order to evaluate the antifreeze properties of bovine collagen in hamburger, 2%, 4%, 6% and 8% bovine collagen were added into the hamburger to measure the following indexes including thawing loss rate, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-adenosine triphosphatase (ATPase) activity after 7 d short term freezing storage, 30 d long term storage and 2, 4 and 6 freeze-thaw cycles storage. The results showed that with the prolongation of storage time, the thawing loss rate of the control group showed an upward trend. However, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity showed a downward trend. The thawing loss rate decreased in treatment group with bovine collagen, and the maximum reached 15.74% when the addition was 6%. The pH value and color had changed not significantly. Salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity all increased(P<0.05), and the treatment group increased by 25.79%, 34.95% and 25.71% at 6% respectively. The results showed that bovine collagen could effectively reduce the water loss and protein denaturation caused by freezing and thawing cycles, and improve the preservation rate of beef products in freezing.

Key words： bovine collagen; hamburger; antifreeze properties; proteins functional properties

Cite this article

XU Yuqian , GUO Mei , LIU Guishan , YUAN Jiangtao , GUO Jiajun . Evaluation of antifreeze properties of bovine collagen in hamburger[J]. Food and Fermentation Industries, 2022 , 48(2) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.027039

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