Development of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beef

Basit Öğe Kaydı
dc.contributor.authorSarioglu, Hira Yuksel
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2024-08-31T07:48:24Z
dc.date.available2024-08-31T07:48:24Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, a cabin design was made for fast freezing in household refrigerators using different fan types (radial fan velocity of 1100, 1500 and 1900 rpm) and axial (1350 rpm) and the effects on the quality characteristics of beef were examined. Before the freezing process, the beef (Semitendinosus) was sized at 10 x 10 x 2 cm as a single fillet; 2 x 2 x 2 cm as the cubed sample and the minced beef was prepared by the butcher from the same meat and shaped with the dimensions of 10 x 10 x 2 cm. It was seen that when the fan velocity was 1900 rpm during the freezing process, the weight (0.39-11.61 %) and cooking loss (26.69-44.66 %) values of the beef samples decreased. A decrease was observed in the TBARS values (0.34-0.87) of the sample as the radial fan velocity increased in radial fan. When the total color change values (3.96-7.59) of all beef samples were examined, it was seen that the least color change was achieved with the axial fan before and after cooking. When the textural properties of the meat were examined before and after cooking, it was observed that the hardness decreased as the radial fan velocity increased, and the lowest hardness value was obtained from freezing with the axial fan. In addition, porosity values decreased and protein denaturation temperatures increased due to the formation of smaller ice crystals with the axial fan. As a result, it has been observed that fan type and velocity have significant effects on accelerating the freezing process and preserving the quality of beef samples.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBIdot;TAK-2244/119C097, TUBIdot;TAK 2211-A]; Ege University Scientific Research Projects Coordination Unit [BAP-23504]; Vestel Beyaz Escedil;ya Sanen_US
dc.description.sponsorshipThis study is supported by the Scientific and Technological Research Council of Turkey (TUB & Idot;TAK-2244/119C097 and TUB & Idot;TAK 2211-A), Ege University Scientific Research Projects Coordination Unit (Project Number: (BAP-23504)), and Vestel Beyaz E & scedil;ya San. ve Tic. A.& Scedil;. The authors express their gratitude to the Scientific and Technological Research Council of Turkey (TUEB & Idot;TAK), Ege University Scientific Research Projects Coordination Unit and Vestel Beyaz E & scedil;ya San. ve Tic. A.& Scedil; for their support of this work.en_US
dc.identifier.doi10.1016/j.ijrefrig.2024.06.016
dc.identifier.endpage184en_US
dc.identifier.issn0140-7007
dc.identifier.issn1879-2081
dc.identifier.scopus2-s2.0-85199577620en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage174en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijrefrig.2024.06.016
dc.identifier.urihttps://hdl.handle.net/11454/104777
dc.identifier.volume166en_US
dc.identifier.wosWOS:001284284800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Journal of Refrigerationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectFreezingen_US
dc.subjectHousehold Refrigeratoren_US
dc.subjectFast Freezingen_US
dc.subjectBeefen_US
dc.titleDevelopment of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beefen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu