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Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing
Author(s) -
Hou Qin,
Cheng Yuping,
Kang Dacheng,
Zhang Wangang,
Zhou Guanghong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14257
Subject(s) - air blast , tbars , water holding capacity , chemistry , food science , immersion (mathematics) , congelation , zoology , biochemistry , biology , mathematics , lipid peroxidation , oxidative stress , mining engineering , physics , pure mathematics , engineering , thermodynamics
Summary This study evaluated the effects of freezing method and storage time on the quality changes of pork longissimus thoracis ( LT ). The results showed that, compared to air blast freezing ( AF ), better microstructure was observed in pork under immersion solution freezing ( ISF ) mainly due to higher freezing rate. ISF group had significantly lower thawing loss at 1, 31 and 91 days and higher shear force at 1 day than AF ( P < 0.05). A significant reduction in TBARS value at 61 and 91 days was observed in ISF samples ( P < 0.05). No significant differences were observed between the two treatments in the colour, cooking loss and sulfhydryl groups ( P > 0.05). All quality indicators were significantly affected by storage time ( P < 0.05). It is concluded that ISF could maintain better microstructure, improve water‐holding capacity and inhibit lipid oxidation during pork LT frozen storage.