Construction of Gradual Cooling Cycle Program to Regulate the Supercooling and Preservation of Fresh Pork
In order to achieve stable supercooling storage of fresh pork below freezing point,the effects of initial temperature and cooling time interval during gradual cooling process on the supercooling of fresh pork were analyzed,the optimal gradual cooling cycle program to regulate the supercooling of fresh pork was constructed,and then the freshness of pork after 12 days of storage under this condition was evaluated.The results showed that the cooling interval significantly affected the supercooling point and supercooling degree of fresh pork.Compared with the 12 and 18 h cooling interval groups,the supercooling point of the samples in the 6 h cooling interval group were significantly reduced,and the supercooling degree of which were significantly increased.On this basis,the gradual cooling cycle of the initial temperature of-1.5 ℃,the cooling time interval of 6 h,and the minimum temperature of-3.5 ℃ were determined to be the optimal program to regulate the supercooling of fresh pork.The supercooling rate of fresh pork under this condition reached 100％after 12 days of storage.Compared with the frozen samples in the-3.5 ℃ group,the gradual cooling cycle programs significantly reduced the drip loss of samples stored for 12 days,and delayed the conversion of bound water and immobile water to free water in pork,which improved the water-holding capacity of pork.Compared with the-1 to-3.5 ℃ group,the-1.5 to-3.5 ℃ and-2 to-3.5 ℃ gradual cooling cycle programs with lower temperature effectively inhibited the growth of microorganisms in fresh pork during storage,and delayed protein spoilage,which better maintained the freshness of the samples.There was no significant difference among above two groups and the-3.5 ℃ group in the volatile basic nitrogen content(TVB-N)and thiobarbituric acid reactant content(TBARS).This study could provide a scientific basis for the development of new storage technologies and equipments for high-quality fresh meat,which can promote the development of cold chain logistics of fresh meat in China.
万方数据
维普
