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KMID : 1007520210300050701
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Food Science and Biotechnology
2021 Volume.30 No. 5 p.701 ~ p.710
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Deep freezing to maintain the freshness of pork loin during long-term storage
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Lee Sang-Yoon
Kim Eun-Jeong
Park Dong-Hyeon
Ji Yu-Ra
Kang Gu-Hyun
Choi Mi-Jung
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Abstract
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As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at???60,???50, and???18 °C on pork loin physicochemical properties. Pork loin was cut into 30?×?30?×?30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at???18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (??60 and???50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at???18 °C. Samples frozen at???60 and???50 °C maintained their freshness better than those frozen at???18 °C; samples stored at???60 °C showed significantly lower VBN than those stored at???50 °C. Therefore,???60 °C is suitable for freezing pork loins.
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KEYWORD
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Pork loin, Freshness, Deep-freezing storage, Long-term storage
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