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KMID : 1007520010100030272
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.272 ~ p.277
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Shelf Life Determination of Precooked Frozen Pork cutlets
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KIM, DONG HO
Lee, Young Chun/Yang, Hyung Sub
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Abstract
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Quality of frozen foods is significantly affected by the storage temperature and time, and the consumers´ demand for safe quality frozen foods is increasing. The objective of this research was to estimate the shelf life of frozen cooked pork cutlets, based on the changes in the selected physico-chemical and sensory quality attributes. Precooked frozen pork cutlets sampled from the same lot produced at a frozen food company in Seoul were stored at -10, -15, and -20℃. The pork cutlets sampled at 3 to 4 week intervals were subjected to the determination of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), peroxide value (POV), surface color, and shear value after thawing at 5℃ for 15 hr. High quality life (HQL) was determined through the triangle test and practical quality life (PQL) through the scoring test. VBN, TBA, and POV increased as the storage period was increased. HQLs of the pork cutlets were 231, 252, and 273 days, and the estimated PQLs were 279, 400, and 483 days at -10, -15, and -20℃, respectively. Statistical analysis indicated that there were significant relationships between sensory scores and VBN, TBA, and POV of the stored pork cutlets. VBN was selected as the most reliable objective quality index for the shelf life determination (PQL) of the precooked frozen pork cutlets.
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