CLC number:
On-line Access: 2024-08-27
Received: 2023-10-17
Revision Accepted: 2024-05-08
Crosschecked: 2022-07-06
Cited: 0
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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.
@article{title="Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling",
author="Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, Wei CHEN",
journal="Journal of Zhejiang University Science B",
volume="23",
number="7",
pages="578-586",
year="2022",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B2200030"
}
%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 Feng JIANG
%A Haimei HU
%A Wei CHEN
%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
TY - JOUR
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
Abstract: 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.
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