A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef

The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing efficiency and thawed product quality was investigated. The freezing time was reduced 27.13% by pre-dehydration combined with magnetic field freezing (DCMF). The thawing loss was reduced from 4.39% for common freezing (CF) to 2.05% for pre-dehydration freezing (DF), 1.78% for magnetic field freezing, and 0.31% for pre-dehydration combined with magnetic field freezing, respectively. In addition, both magnetic field freezing (MF) and infrared pre-dehydration combined with magnetic field freezing (DCMF) can better maintain the moisture state in the sample. The results of color and pH confirmed that the product quality of DCMF was superior to other conditions. The thermal stability of myofibrillar protein of thawed products were all well maintained. The secondary structure of beef protein was well maintained after pre-dehydration combined with magnetic field freezing. Thiobarbituric acid-reactive substances (TBARS) value results also show that DCMF has less effect on fat oxidation. Therefore, infrared pre-dehydration combined with magnetic field freezing could be a promising method for beef preservation.