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On-line Access: 2022-07-06

Received: 2022-01-16

Revision Accepted: 2022-04-10

Crosschecked: 2022-07-06

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Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Wei CHEN

https://ORCID:orcid.org/0000-0002-2373-2437

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

http://doi.org/10.1631/jzus.B2200030


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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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.

微冻过程中温度波动对猪肉和三文鱼品质影响的评估

崔昊昕1,Naymul KARIM1,江峰2,胡海梅2,陈卫1,3
1浙江大学生物系统工程与食品科学学院食品科学与营养学系,中国杭州,310058
2长虹美菱股份有限公司,中国合肥230000
3浙江大学宁波研究院,中国宁波315100
目的:本研究以猪里脊肉和三文鱼排为研究对象,就肉品在低温贮藏状态下,因温度变化导致品质劣变,但具体过程不清的问题,通过探究空气温度波动与冲击范围对肉品品质影响的规律,以及蛋白变性和降解与猪肉和三文鱼品质劣变间的联系,发掘可适用于猪肉和三文鱼的低温保鲜技术。
创新点:首次系统探究了冰箱的温度波动在微冻条件下对猪肉与三文鱼品质的影响规律,为冰箱通过控制空间内部温度波动范围提升性能提供了新的理论依据。
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。

关键词:猪肉;三文鱼;微冻;温度波动;肉品品质

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

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