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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| Format: | Article |
| Language: | zho |
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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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| _version_ | 1850071557648416768 |
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| author | Peng Tao Deng Jiehong Tan Xinghe Li Jun |
| author_facet | Peng Tao Deng Jiehong Tan Xinghe Li Jun |
| author_sort | Peng Tao |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-263cd786e0b24cf7b9744eec6c672037 |
| institution | DOAJ |
| issn | 0253-4339 |
| language | zho |
| publishDate | 2012-01-01 |
| publisher | Journal of Refrigeration Magazines Agency Co., Ltd. |
| record_format | Article |
| series | Zhileng xuebao |
| spelling | doaj-art-263cd786e0b24cf7b9744eec6c6720372025-08-20T02:47:17ZzhoJournal of Refrigeration Magazines Agency Co., Ltd.Zhileng xuebao0253-43392012-01-013366519128Effect of Partial Frozen on Quality of PorkPeng TaoDeng JiehongTan XingheLi JunUsing 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.http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2012.03.074food processing technologypartial frozencold storagefrozen storagepork |
| spellingShingle | Peng Tao Deng Jiehong Tan Xinghe Li Jun Effect of Partial Frozen on Quality of Pork Zhileng xuebao food processing technology partial frozen cold storage frozen storage pork |
| title | Effect of Partial Frozen on Quality of Pork |
| title_full | Effect of Partial Frozen on Quality of Pork |
| title_fullStr | Effect of Partial Frozen on Quality of Pork |
| title_full_unstemmed | Effect of Partial Frozen on Quality of Pork |
| title_short | Effect of Partial Frozen on Quality of Pork |
| title_sort | effect of partial frozen on quality of pork |
| topic | food processing technology partial frozen cold storage frozen storage pork |
| url | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2012.03.074 |
| work_keys_str_mv | AT pengtao effectofpartialfrozenonqualityofpork AT dengjiehong effectofpartialfrozenonqualityofpork AT tanxinghe effectofpartialfrozenonqualityofpork AT lijun effectofpartialfrozenonqualityofpork |