Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

Table 1

Secondary structure relative contents of beef MP after frozen at −1°C (for 28 days), −6°C (for 84 days), −9°C (for 126 days), −12°C (for 168 days), and −18°C (for 168days).

Storage temperature	α-Helix(%)	β-Sheet(%)	β-Turn(%)	Random coil(%)
−1°C	15.3 ± 0.9^c	41.6 ± 1.2^a	25.5 ± 1.3^a	17.6 ± 1.0^c
−6°C	18.4 ± 1.2^b	40.6 ± 1.4^ab	22.2 ± 0.7^b	18.8 ± 0.9^b
−9°C	20.0 ± 0.5^ab	40.6 ± 1.4^ab	20.9 ± 1.6^c	18.5 ± 0.4^b
−12°C	20.9 ± 0.94^ab	38.3 ± 1.76^b	21.3 ± 0.95^bc	19.5 ± 0.73^b
−18°C	22.4 ± 1.01^a	38.0 ± 1.95^b	22.7 ± 0.71^b	16.9 ± 0.63^c

Values represent means ± SD (n = 3). Different lowercase letters in the same column indicate significant differences .