Abstract
This study was conducted to evaluate the effect of storage temperature and duration on oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings were stored for 0, 30, 60, 90, and 180. d at -. 7. °C, -. 18. °C, and an oscillation between -. 7. °C and -. 18. °C. The samples stored at -. 7. °C for 180. d had significantly higher levels of TBARS and protein carbonyls than those stored at -. 18. °C and the fluctuating -. 7. °C/-. 18. °C (P<. 0.05). The percentage of unsaturated fatty acids in total lipids decreased with extended storage times. The volatile compounds with pleasant odours decreased with time, while the compounds with pungent tastes and smells increased (P<. 0.05). The sensory results showed that the dumplings stored at higher frozen temperatures for long periods of time had significantly lower acceptability scores (P<. 0.05). The results suggest that oxidation is a primary cause of quality deterioration in pork dumpling filler during frozen storage.
| Original language | English |
|---|---|
| Pages (from-to) | 295-301 |
| Number of pages | 7 |
| Journal | Meat Science |
| Volume | 95 |
| Issue number | 2 |
| DOIs | |
| State | Published - Oct 2013 |
Bibliographical note
Funding Information:This study was funded by a National 12th Five-Year Science and Technology supporting grant in China (Grant No: 2012BAD28B02 ) and the Science Foundation of National Public Beneficial Vocation (Grant No: 200903012-02 ).
Funding
This study was funded by a National 12th Five-Year Science and Technology supporting grant in China (Grant No: 2012BAD28B02 ) and the Science Foundation of National Public Beneficial Vocation (Grant No: 200903012-02 ).
| Funders | Funder number |
|---|---|
| National 12th Five-Year Science and Technology | 2012BAD28B02 |
| Science Foundation of National Public Beneficial Vocation | 200903012-02 |
Keywords
- Dumpling
- Flavour compound
- Free fatty acid
- Frozen storage
- Oxidation
- Sensory evaluation
ASJC Scopus subject areas
- Food Science