Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork

被引：8

作者：

Zhou, Ying ^{[1
]}

Jing, Keyan ^{[1
]}

Jia, Chuankang ^{[1
]}

Mao, Rongrong ^{[1
]}

Zhang, Baoxue ^{[1
]}

Yang, Bin ^{[1
]}

Yuan, Ci ^{[1
]}

Qi, Jun ^{[1
]}

Xiong, Guoyuan ^{[2
]}

Zhang, Chunhui ^{[3
]}

Gao, Zhangguo ^{[4
]}

Xiong, Wei ^{[5
]}

机构：

[1] Anhui Agr Univ, Coll Tea & Food Sci & Technol, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Minist Agr & Rural Affairs, Hefei 230036, Peoples R China

[2] Anhui Sci & Technol Univ, Sch Food Engn, Chuzhou 233100, Peoples R China

[3] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China

[4] Chia Tai Food Lixin Co Ltd, Chia Tai Pig Luan Co Ltd, Hefei 230000, Peoples R China

[5] Xin Huangshan Specialties Huangshan Co Ltd, Huangshan 242700, Peoples R China

来源：

FOOD CONTROL | 2024年 / 159卷

关键词：

Freeze -thawed minced pork; Staged thawing; Antifreeze protein; Freeze -thaw cycles; Physico-chemical properties; MEAT; CYCLES; ATTRIBUTES; OXIDATION; BEEF;

D O I：

10.1016/j.foodcont.2024.110292

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of thawing at 4 C-degrees, 25 C-degrees, 25/-1 C-degrees (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 C-degrees was significantly lower than that of thawed at 4 C-degrees (P < 0.05). The material loss of the AFP sample thawed at 25/-1 C-degrees was reduced. Meanwhile, the AFP samples thawed at 25/-1 C-degrees appeared the shortest T-22 relaxation time at the same F-T cycles, and inhibited the oxidation of lipid and protein, presenting the lowest malondialdehyde content and the highest the total sulfhydryl content, and restrained destruction of minced pork microstructure and slowed down the growth of microorganism during freeze-thaw cycles. Summarily, thawed at 25/-1 C-degrees combined with 0.2% AFP addition emerged a tremendous potential to improve the quality of the repeatedly frozen-thawed pork.

引用

页数：11

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