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Journal of Zhejiang University SCIENCE B 2022 Vol.23 No.7 P.578-586


Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling

Author(s):  Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, Wei CHEN

Affiliation(s):  Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   zjuchenwei@zju.edu.cn

Key Words:  Pork, Salmon, Superchilling, Temperature fluctuation, Meat quality

Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, Wei CHEN. Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling[J]. Journal of Zhejiang University Science B, 2022, 23(7): 578-586.

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author="Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, Wei CHEN",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling
%A Haoxin CUI
%A Naymul KARIM
%A Haimei HU
%J Journal of Zhejiang University SCIENCE B
%V 23
%N 7
%P 578-586
%@ 1673-1581
%D 2022
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B2200030

T1 - Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling
A1 - Haoxin CUI
A1 - Naymul KARIM
A1 - Feng JIANG
A1 - Haimei HU
A1 - Wei CHEN
J0 - Journal of Zhejiang University Science B
VL - 23
IS - 7
SP - 578
EP - 586
%@ 1673-1581
Y1 - 2022
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B2200030

superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 °C as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 °C fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 °C fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.


崔昊昕1,Naymul KARIM1,江峰2,胡海梅2,陈卫1,3
方法:以−3.5 °C为目标温度,在不同温度波动条件下,对猪里脊肉和三文鱼片进行贮藏(0、8、15、23和30天),后续通过测定感官、理化与微生物指标,揭示温度波动幅度对肉品品质影响的规律。此外,从细胞组织结构和骨架蛋白等角度,研究温度波动与冲击对猪肉和三文鱼中蛋白质变性与降解的影响。
结论:微冻贮藏15天后,与恒温组相比,±2.0 °C波动组中猪里脊肉和三文鱼片中总挥发性碱性氮、菌落总数和脂质氧化发生显著变化(P<0.05)。而±1.0 °C波动组与恒温组在贮藏30天后各项参数均无显着差异。此外,普通冰箱不规则的温度波动加速了各项指标的变化(P<0.05)。综上所述,温度波动和不规则的温度变化会加速破坏肉组织结构的完整性,增加滴水损失,进而逐渐拓宽肉品失水通道,最终增快肉品腐败变质速度。


Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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