In:
International Journal of Food Science & Technology, Wiley, Vol. 55, No. 1 ( 2020-01), p. 109-118
Abstract:
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.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
Language:
English
Publisher:
Wiley
Publication Date:
2020
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
