Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi
LWT-FOOD SCIENCE AND TECHNOLOGY(2022)
Abstract
Changes in physicochemical properties, oxidative properties, and protein denaturation of porcine longissimus muscles, which were frozen by different methods and then stored at-18 degrees C for various times, were investigated. As the freezing rate was increased, the deterioration was reduced. In addition, over a period of 168 d, the quality reduction was proportional to the levels of oxidation and protein denaturation. The obtained results showed that a slower freezing rate and long-term duration had a negative influence on the porcine quality. At 168 d, although the thawing loss, total volatile base nitrogen, and electrical conductivity of the-40 degrees C frozen samples were higher than those of the-80 degrees C and liquid nitrogen frozen samples, they remained within the acceptable limits. However, compared with freezing at - 18 degrees C, freezing at-40 degrees C reduced oxidation, and maintained the sample thermal stability and viscoelasticity. Therefore, in terms of energy conservation, freezing at-40 degrees C could preserve porcine quality over 168 d, thereby confirming its suitability for application in the meat industry.
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Key words
Pork longissimus dorsi muscle,Freezing,Storage time,Physicochemical properties,Protein denaturation
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