Effect of Partial Frozen on Quality of Pork
Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2℃(partial frozen), 4℃(cold stora...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2012-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2012.03.074 |
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| Summary: | Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2℃(partial frozen), 4℃(cold storage) and -18℃(frozen storage). The results show that partial frozen pork could keep the first grade of freshness for 15d and the second grade of freshness for 27d, while 4℃ was only 6d. -2℃ (partial frozen) pork had less drip loss, higher water retention rate and more acceptable sensory compared with that frozen stored at -18℃. So partial frozen can be an effective method for keeping freshness of pork. |
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| ISSN: | 0253-4339 |