Effect Of Immersion Solution Freezing On The Quality Of Pork Longissimus Dorsi And Its Processing Products

The freezing method of air-blast is convenient for meat freezing,but the higher energy consumption and the lower efficiency can lead to the dry consumption of meat.It has been proved that the conventional freezing technology could significantly affect the quality of meat,especially for the water holding capacity of meat.Therefore,it is important that establishing a new freezing method and technology to improve the quality of frozen meat.This study evaluated the effects of immersion solution freezing(ISF)on the quality of pork longissimus dorsi after 24 h slaughter and its processing properties for pork patty,the air blast freezing(AF)was set as control.The main research contents and results are as follows:1.Quality change of pork longissimus dorsi during frozen storage by immersion solution freezingThe pork longissimus dorsi muscle after slaughter 24 h was used to be frozen by two different freezing methods(air blast freezing,immersion solution freezing)and stored for 1,31,61 and 91 days for studying the quality changes of pork longissimus dorsi.The results showed that,compared to air-blast freezing(AF),immersion solution freezing(ISF)could accelerate the rate of meat freezing and form the smaller and tighter ice crystal between the myofiber.ISF had a significant effect on the quality of pork loin during frozen storage which resulted in the higher water holding capacity and shear force of meat(p<0.05).In addition,ISF could also increase the lightness and pH compared to AF.ISF could significantly decrease the extent of denaturation of protein during frozen storage measured as the increased in total sulfhydryl groups and protein solubility.The TBARS values were significantly decreased by the treatment of ISF(p<0.05).The results of current chapter imply that ISF could improve the quality of pork LD during frozen storage.2.Effect of immersion solution freezing of pork longissimus dorsi on its processing qualityThe pork longissimus dorsi muscle after slaughter 24 h was used to be frozen with different freezing method(air blast freezing(AF)and immersion solution freezing(ISF))for 45 and 90 days and then was processed to pork patties,and evaluated the effects of two freezing method((AF)and(ISF))of pork longissimus dorsi on the quality changes of pork patties.The results showed that,pork patties after 45 and 90 day frozen storage,compared to AF,ISF had significant effects on the quality of pork patties including higher cooking yield and lower vacuum loss(p<0.05).Pork treated with ISF could increase water holding capacity of patties.In addition,the color value of patties produced from two different freezing pork were decreased,but ISF and AF have no significant differences on lightness,redness and yellowness of products(p>0.05).The TBARS values of patties were increased with frozen storage time of pork,but the pork treated with AF was significantly higher than ISF(p<0.05).The hardness,springiness,cohesiveness and resilience of pork patties were significantly decreased with the frozen time of raw pork(p<0.05).Pork with ISF could improve springiness,resilience and cohesiveness of pork patties significantly,but the hardness was higher than AF(p<0.05).The current study implies that pork with ISF treatment could improve the quality of pork patties.