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

Table 2

Transition temperature (T_m, °C) and enthalpy (ΔH, J/g) value of beef 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 168 days).

Storage temperature	Peak I		Peak II		Peak III
	Tm (°C)	ΔH(J/g)	Tm (°C)	ΔH(J/g)	Tm (°C)	ΔH (J/g)
−1°C	56.0 ± 1.3^b	0.06 ± 0.00^c	59.9 ± 0.8^c	0.05 ± 0.004^b	77.5 ± 0.2^b	0.34 ± 0.06^ab
−6°C	56.4 ± 0.8^a	0.08 ± 0.00^b	60.4 ± 0.1^b	0.07 ± 0.004^ab	77.5 ± 0.3^b	0.35 ± 0.06^a
−9°C	56.6 ± 0.2^a	0.10 ± 0.01^a	60.7 ± 0.4^ab	0.08 ± 0.003^a	77.9 ± 0.4^ab	0.37 ± 0.05^a
−12°C	56.5 ± 0.2^a	0.13 ± 0.00^a	61.3 ± 0.8^a	0.10 ± 0.009^a	78.0 ± 0.3^a	0.36 ± 0.02^a
−18°C	56.7 ± 0.1^a	0.15 ± 0.02^a	61.4 ± 0.6^a	0.12 ± 0.002^a	78.1 ± 0.3^a	0.38 ± 0.04^a

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