Effect of different thawing methods on pork eating quality

doi:10.3969/j.issn.1004-1524.2018.04.20

›› 2018, Vol. 30 ›› Issue (4): 666-671.DOI: 10.3969/j.issn.1004-1524.2018.04.20

• Food Science • Previous Articles Next Articles

Effect of different thawing methods on pork eating quality

LIN Mo¹, LI Guanhao^{1, 2, *}, YANG Huijuan³, TANG Honggang³, XIAO Chaogeng³, CHEN Di³, YE Mengdi³, Li Hizen Andrei BORISOVIC⁴, CHEN Lihong^{3, *}

1. College of Agriculture, Yanbian University, Yanji 133002, China;
2. Food Research Center, Yanbian University, Yanji 133002, China;
3. Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
4. Meat Industry Institute, Russian Academy of Agricultural Sciences, Moscow 101135, Russia

Received:2018-01-09 Online:2018-04-20 Published:2018-04-19

Abstract

Abstract: In this study, the effect of three different methods of thawing, including low temperature thawing,room temperature thawing and water thawing, on pork quality has been studied. So the index of color, tenderness, water retention, protein content and fat content has been evaluated. The results showed that low temperature thawing process can significantly improve the pork L^* value, a^* value and b^* value so that the color of thawed pork can be effectively improved. Among these three thawing methods, it is better of thawing at low temperature with higher water-holding capacity and tenderness of the pork than that of the other two groups. Moreover, the nutrition quality of pork was the best after thawing at low temperature with higher content of protein and fat.

Key words: pork, thawing method, thawing rate, quality characteristics, nutritional characteristics

CLC Number:

S828

LIN Mo, LI Guanhao, YANG Huijuan, TANG Honggang, XIAO Chaogeng, CHEN Di, YE Mengdi, Li Hizen Andrei BORISOVIC, CHEN Lihong. Effect of different thawing methods on pork eating quality[J]. , 2018, 30(4): 666-671.

References

[1] 张芳, 张俊杰. 冻肉解冻技术发展综述[J]. 肉类工业, 2005(4):7-10.
ZHANG F, ZHANG J J. Review on the development of frozen meat thawing technology[J]. Food Industry , 2005 (4): 7-10. (in Chinese)
[2] 刘燕, 王锡昌, 刘源. 金枪鱼解冻方法及其品质评价的研究进展[J]. 食品科学, 2009, 30(21):476-480.
LIU Y, WANG X C, LIU Y. Thawing methods for frozen tuna and its quality evaluation: A review[J]. Food Science , 2009, 30(21):476-480.(in Chinese with English abstract)
[3] 高文宏, 罗嫚, 唐相伟,等. 微波解冻猪里脊肉过程的优化设计研究[J]. 现代食品科技, 2014(11):151-155.
GAO W H, LUO M, TANG X W, et al. Optimization of microwave thawing of pork loin[J]. Modern Food Science & Technology , 2014(11):151-155. (in Chinese with English abstract)
[4] 唐树培, 李保国, 高志新. 高压静电场解冻羊胴体的实验研究[J]. 制冷学报, 2016, 37(3):69-73.
TANG S P, LI B G, GAO Z X. Experimental study on thawing of frozen lamb with high voltage electrostatic field[J]. Journal of Refrigeration , 2016, 37(3):69-73. (in Chinese with English abstract)
[5] 秦凤贤, 陈巍, 胡铁军,等. 四种不同解冻方式对鹿肉品质的影响[J]. 黑龙江畜牧兽医, 2016(23):210-212.
QIN F X, CHEN W, HU T J, et al. Effect of four different thawing methods on the quality of venison[J]. Heilongjiang Animal Science and Veterinary Medicine , 2016(23):210-212.(in Chinese)
[6] 迟海, 李学英, 杨宪时,等. 解冻方式和条件对南极磷虾品质的影响[J]. 食品与机械, 2011, 27(1):94-97.
CHI H, LI X Y, YANG X S, et al. Influence of thawing methods and factors on qualities of Euphausia superba [J]. Food & Machinery , 2011, 27(1):94-97. (in Chinese with English abstract)
[7] 刘著, 罗敏, 陈尔卫, 等. 鸡肉品质受解冻速率的影响分析[J]. 中国食品, 2012(12): 70-73.
LIU Z, LUO M, CHEN E W, et al. The analysis of the thawing rate influence on chicken meat[J]. China Food , 2012(12): 70-73. (in Chinese with English abstract)
[8] 余小领, 李学斌, 闫利萍,等. 不同冻结和解冻速率对猪肉保水性和超微结构的影响[J]. 农业工程学报, 2007, 23(8):261-265.
YU X L, LI X B, YAN L P, et al. Effects of different freezing and thawing rate on water-holding capacity and ultrastructure of pork[J]. Transactions of the Chinese Society of Agricultural Engineering , 2007, 23(8):261-265. (in Chinese with English abstract)
[9] HOU X, HONGBO M I, MAO L. Influence of thawing methods on physico-chemical changes of Chinese shrimp ( Fenneropenaeus chinensis )[J]. Food Science , 2014, 35(4):243-247.
[10] 陆云飞, 张宾, 祝剑嫄,等. 褐藻胶寡糖对南美白对虾虾仁品质特性的影响[J]. 食品科学, 2013, 34(18):267-271.
LU Y F, ZHANG B, ZHU J Y, et al. Effect of alginate oligosaccharide on quality characteristics of Litopenaeus vannamei [J]. Food Science , 2013, 34(18):267-271. (in Chinese with English abstract)
[11] 夏秀芳, 孔保华, 郭园园,等. 反复冷冻-解冻对猪肉品质特性和微观结构的影响[J]. 中国农业科学, 2009, 42(3):982-988.
XIA X F, KONG B H, GUO Y Y, et al. Effect of freeze-thawing cycles on the quality properties and microstructure of pork muscle[J]. Scientia Agricultura Sinica , 2009, 42(3):982-988. (in Chinese with English abstract)
[12] 袁莉莉, 刘书成, 解万翠,等. 虾肉和鱼肉混合肉糜凝胶特性的研究[J]. 食品工业科技, 2013, 34(12):246-250.
YUAN L L, LIU S C, XIE W C, et al. Study on gel properties of surimi mixed by shrimp and fish meat[J]. Science and Technology of Food Industry , 2013, 34(12):246-250. (in Chinese with English abstract)
[13] CHEN T H, ZHU Y P, HAN M Y, et al. Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties[J]. Journal of Food Engineering , 2016, 196:94-100.
[14] 张昕, 高天, 宋蕾,等. 低温解冻相对湿度对鸡胸肉品质的影响[J]. 食品科学, 2016, 37(20):241-246.
ZHANG X, GAO T, SONG L, et al. Effects of low temperature thawing under different humidity conditions on the quality characteristics of chicken breast[J]. Food Science , 2016, 37(20):241-246. (in Chinese with English abstract)
[15] LEYGONIE C, BRITZ T J, HOFFMAN L C. Impact of freezing and thawing on the quality of meat: review[J]. Meat Science , 2012, 91(2):93-98.
[16] 邸静, 靳烨. 不同解冻方法对牛肉品质的影响[J]. 食品工业, 2015(1):174-177.
DI J, JIN Y. Effect of different thawing methods on beef quality[J]. Food Industry , 2015(1):174-177.(in Chinese)
[17] 常海军, 唐翠, 唐春红. 不同解冻方式对猪肉品质特性的影响[J]. 食品科学, 2014, 35(10):1-5.
CHANG H J, TANG C, TANG C H. Effects of different thawing methods on pork quality[J]. Food Science , 2014, 35(10):1-5. (in Chinese with English abstract)
[18] HUFF-LONERGAN E, LONERGAN S M. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes[J]. Meat Science , 2005, 71(1):194-204.
[19] VIEIRA C, DIAZ M T, MARTÍNEZ B, et al. Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing[J]. Meat Science , 2009, 83(3):398.
[20] BENJAKUL S, BAUER F. Biochemical and physicochemical changes in catfish ( Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles[J]. Food Chemistry , 2001, 72(2):207-217.
[21] XIONG Y L, DECKER E, FAUSTMAN C, et al. Protein oxidation and implications for muscle food quality[J]. Antioxidants in Muscle Foods Nutritional Strategies to Improve Quality , 2000: 85-111.
[22] 张春晖, 李侠, 李银,等. 低温高湿变温解冻提高羊肉的品质[J]. 农业工程学报, 2013, 29(6):267-273.
ZHANG C H, LI X, LI Y, et al. Low-variable temperature and high humidity thawing improves lamb quality[J]. Transactions of the Chinese Society of Agricultural Engineering , 2013, 29(6):267-273. (in Chinese with English abstract)
[23] 刘燕. 金枪鱼块解冻工艺优化的研究[D]. 上海:上海海洋大学, 2011: 42-45.
LIU Y. Study on optimization of thawing methods for tuna chunk[D]. Shanghai: Shanghai Ocean University, 2011: 42-45. (in Chinese with English abstract)

Effect of different thawing methods on pork eating quality

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 11

Recommended Articles

Metrics

Comments

[1]	ZHU Lyuhan, FANG Kun, WU Xiaoli, YAO Qing, XIE Shuli, ZHENG Lei, AO Yue, CHEN Lihong, ZHAO Ke, WEI Jun, ZHANG Jin. Effect of microwave-assisted superheated steam heating on physicochemical property and sensory quality of pork batters [J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 679-688.
[2]	QIN Kaipeng, MEN Xiaoming, XU Ziwei. Research progress of umami substances and their formation mechanism in pork [J]. Acta Agriculturae Zhejiangensis, 2024, 36(3): 719-728.
[3]	JIN Liwen, LIU Zengjin, LIU Aijun. Participation behavior of pork seller in traceability system: empirical analysis of 636 sellers in Beijing, Shanghai and Jinan, China [J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 541-552.
[4]	LU Wenjing, CHEN Di, YE Qin, CHEN Yidan, ZHAO Wensheng, XIAO Chaogeng. Development of dietary fiber pork floss for children [J]. Acta Agriculturae Zhejiangensis, 2021, 33(11): 2137-2144.
[5]	GU Jingqiu, PENG Cheng, WU Huarui, WU Jianzhai. Spatial-temporal distributions of pork price and its influencing factors analysis [J]. , 2018, 30(5): 872-879.
[6]	LU Fu\\|zeng1， LUO Wei\\|bing1， SHENG Chun\\|sheng2， XU Ru\\|hai1， DAI Li\\|he1， JIANG Hong\\|jin1， CHU Xiao\\|hong1，*. Evaluation of fresh pork umami index and study on flavor nucleotides degradation process#br# [J]. , 2015, 27(9): 1514-.
[7]	ZHAO Min1，2， TANG Hong\\|gang2， MENG Xiang\\|he1， CHEN Li\\|hong2， XIAO Chao\\|geng2，*. The effect of nisin and chitosan cooperating with lactic acid on fresh\\|keeping of chilled pork#br# [J]. , 2015, 27(10): 1817-.
[8]	PENG Dengfeng;CHAI Chunxiang*;ZHANG Kunsheng;WANG Wei. Effects of different thawing methods on quality of buckwheat “wantuo” [J]. , 2014, 26(3): 0-592597.
[9]	CHEN Qi-huang. High performance liquid chromatography tandem mass spectrometry method for the determination of clonidine and cyproheptadine in pork liver [J]. , 2013, 25(3): 0-629.
[10]	CHEN Shu. Macrocontrol measures and their effects on pork market [J]. , 2012, 24(2): 0-342.
[11]	QIAO Yu-qiang;CAO Cheng-fu;ZHAO Zhu;DU Shi-zhou;ZHANG Yao-lan;LIU Yong-hua;ZHANG Si-hua. Filling rate and filling quality characteristics of super-high-yielding wheat [J]. , 2011, 23(2): 0-225.