Abstract
Effects of different freeze-thaw cycles (0, 1, 3 and 5) on physicochemical change and protein oxidation in porcine longissimus dorsi were investigated. When the number of freeze-thaw cycles increased, the thawing losses, cooking loss and b* -value increased (P < 0.05), a* -value decreased (P < 0.05). The cutting forces of pork increased after one cycle of freeze-thaw (from 2.89 kg to 4.12 kg) (P < 0.05), but the further increase of freeze-thaw cycles would lead to decrease of cutting force. The decreases in Ca2+- and K+-ATPase activity and sulfhydryl group (P < 0.05) content with concomitant increases in carbonyl content and thiobarbituric acid-reactive substances (TBARS) value (P < 0.05) showed that multiple freeze-thaw could cause the porcine protein and fat oxidation, especially for the pork subjected to five freeze-thaw cycles. Gel electrophoresis patterns of porcine muscle showed that multiple freeze-thaw cycles could cause cross-linking of protein in myofibril. Overall, the freeze-thaw process has a detrimental effect on the quality of pork.
Original language | English |
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Pages | 384-395 |
Number of pages | 12 |
State | Published - 2009 |
Event | 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany Duration: Aug 31 2009 → Sep 2 2009 |
Conference
Conference | 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management |
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Country/Territory | Germany |
City | Potsdam |
Period | 8/31/09 → 9/2/09 |
Bibliographical note
Funding Information:This study was funded by Science and Technology Foundation of 11th Five-Year National Plan, China (Grant No. 2006BAD05A03) and by Science Fund for Distinguished Young Scholars of Heilongjiang Province, China (Grant No. JC200702).
Keywords
- Freeze-thaw cycles
- Physicochemical property
- Pork
- Protein oxidation
ASJC Scopus subject areas
- Food Science