Open AccessAssessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling
Author(s) -
Haoxin Cui,
Naymul Karim,
Feng Jiang,
Haoquan Hu,
Wei Chen
Publication year - 2022
Publication title -
journal of zhejiang university. science b
Language(s) - English
Resource type - Journals
eISSN - 1862-1783
pISSN - 1673-1581
DOI - 10.1631/jzus.b2200030
Subject(s) - quality (philosophy) , environmental science , statistics , mathematics , physics , quantum mechanics
Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly ( P <0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.