Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef

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dc.authorid0000-0001-7110-4200
dc.authorid0000-0002-0533-4275
dc.contributor.authorYuksel Sarioglu, Hira
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2025-04-16T12:29:47Z
dc.date.available2025-04-16T12:29:47Z
dc.date.issued2024
dc.departmentEge Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10x10x2 cm; 2x2x2 cm) and minced beef (10x10x2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4 degrees C, they were cooked in a water bath at 85 degrees C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at -24 degrees C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54-5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%-6.80%) values. When their color values were examined, the redness (a & lowast;) values (15.09-17.61) were the highest, while the yellowness (b & lowast;) values (10.31-13.29) were the lowest in these samples. In addition, the hardness (49.00-182.74) and chewiness (16.35-71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef.
dc.identifier.citationSarioglu, H. Y., & Dirim, S. N. (2024). Determination of the effect of different energy classes of household refrigerators on the freezing process and the quality characteristics of beef. Journal of Food Processing and Preservation, 2024(1).
dc.identifier.doi10.1155/2024/9483029
dc.identifier.endpage19
dc.identifier.issn0145-8892
dc.identifier.issueOct
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1155/2024/9483029
dc.identifier.urihttps://hdl.handle.net/11454/117096
dc.identifier.volume2024
dc.identifier.wosWOS:001347691400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.institutionauthorYuksel Sarioglu, Hira
dc.institutionauthorDirim, Safiye Nur
dc.institutionauthorid0000-0001-7110-4200
dc.institutionauthorid0000-0002-0533-4275
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectbeef
dc.subjectenergy class
dc.subjectfreezing
dc.subjectfreezing rate
dc.subjectrefrigerator
dc.titleDetermination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef
dc.typeArticle

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