Effect of Different Freezing Methods on the Cooking Quality of Pork
, Junguang LI2 (
)Abstract
To investigate the effect of different freezing methods on the cooking quality of pork, porcine Longissimus dorsi muscle frozen by three different methods: air freezing (AF), immersion freezing (IF) and ultrasonic-assisted immersion freezing (UIF) were stewed after being thawed at 4 ℃ , and their moisture content, cooking loss, shear force, color, volatile flavor components and taste were analyzed. Fresh (unfrozen) meat was used as control. The results showed that the moisture content of cooked UIF meat (57.81%) was significantly higher than those of cooked AF and IF meat, which was the closest to that of the control group, and the cooking loss was less than that of any other treatment group. The shear force of the UIF group was the smallest and slightly lower than that of the control group, indicating that ultrasound had a positive effect on the tenderness of cooked pork. There was no significant different in brightness between the control and UIF groups. Principal component analysis (PCA) of the electronic nose sensor responses for volatile flavor compounds showed that the first and second principal components accounted for 98.346 0% and 1.317 4% of the total variance, respectively. Linear discriminant analysis (LDA) of the electronic tongue data showed that the UIF group was not significantly differentiated from the control group and they were similar in taste, indicating that ultrasound slowed down the quality and flavor deterioration of frozen pork and brought its quality closer to that of fresh meat.
References
HU R, ZHANG M, LIU W C, et al. Novel synergistic freezing methods and technologies for enhanced food product quality: a critical review[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2): 1979-2001. DOI:10.1111/1541-4337.12919.
CHENG X F, ZHANG M, XU B G, et al. The principles of ultrasound and its application in freezing related processes of food materials: a review[J]. Ultrasonics Sonochemistry, 2015, 27: 576-585. DOI:10.1016/j.ultsonch.2015.04.015.
ZHANG M C, NIU H L, CHEN Q, et al. Influence of ultrasoundassisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J]. Meat Science, 2018, 136: 1-8. DOI:10.1016/j.meatsci.2017.10.005.
ZHANG M C, XIA X F, LIU Q, et al. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage[J]. Meat Science, 2019, 151: 24-32. DOI:10.1016/j.meatsci.2019.01.002.
SUN Q X, ZHAO X X, ZHANG C, et al. Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels[J]. LWT-Food Science and Technology, 2019, 108: 106-112. DOI:10.1016/j.lwt.2019.03.042.
HAN D, ZHANG C H, FAUCONNIER M L, et al. Characterization and comparison of flavor compounds in stewed pork with different processing methods[J]. LWT-Food Science and Technology, 2021, 144: 111229. DOI:10.1016/j.lwt.2021.111229.
LI D N, ZHAO H H, MUHAMMAD A I, et al. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing carp (Aristichthys nobilis) fillets[J]. Food Chemistry, 2020, 320(4): 126614. DOI:10.1016/j.foodchem.2020.126614.
KANG D C, ZOU Y H, CHENG Y P, et al. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing[J]. Ultrasonics Sonochemistry, 2016, 33: 47-53. DOI:10.1016/j.ultsonch.2016.04.024.
QI J, XU Y, ZHANG W W, et al. Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing[J]. LWTFood Science and Technology, 2021, 142: 111029. DOI:10.1016/j.lwt.2021.111029.
HOU M M, LIU D M, XU X L, et al. Effect of postmortem aging time on flavor profile of stewed pork rib broth[J]. International Journal of Food Properties, 2018, 21(1): 1449-1462. DOI:10.1080/10942912.2018.1479859.
MUNGURE T E, BEKHIT A, BIRCH E J, et al. Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle[J]. Meat Science, 2016, 114: 146-153. DOI:10.1016/j.meatsci.2015.12.015.
BAO G L, NIU J, LI S B, et al. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat[J]. Ultrasonics Sonochemistry, 2021, 82: 105864. DOI:10.1016/j.ultsonch.2021.105864.
SUN H M, WANG J Z, ZHANG C H, et al. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction[J]. Journal of Food Science, 2015, 79(12): 2415-2426. DOI:10.1111/1750-3841.12689.
HUFF-LONERGAN E, LONERGAN S M. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes[J]. Meat Science, 2005, 71(1): 194-204. DOI:10.1016/j.meatsci.2005.04.022.
QI J, LI X, ZHANG W W, et al. Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed[J]. Animal Science Journal, 2018, 89(2): 474-482. DOI:10.1111/asj.12929.
LI J G, MA X Y, ZHANG J W, et al. Insight into the mechanism of the quality improvement of porcine after ultrasound-assisted immersion freezing[J]. International Journal of Food Science and Technology, 2011, 57(8): 5068-5077. DOI:10.1111/ijfs.15815.
LAGERSTEDT A, ENFAELT L, JOHANSSON L, et al. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi[J]. Meat Science, 2008, 80(2): 457-461. DOI:10.1016/j.meatsci.2008.01.009.
CHOI E J, PARK H W, CHUNG Y B, et al. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion[J]. Meat Science, 2017, 124: 69-76. DOI:10.1016/j.meatsci.2016.11.003.
LI Y Q, LI C B, LI H, et al. Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time[J]. International Journal of Food Science and Technology, 2016, 51(2): 359-369. DOI:10.1111/ijfs.12968.
ZHANG B, LIU Y, WANG H, et al. Effect of sodium alginateagar coating containing ginger essential oil on the shelf life and quality of beef[J]. Food Control, 2021, 130: 108216. DOI:10.1016/j.foodcont.2021.108216.
京公网安备11010802044758号