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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 701-710
Deep freezing to maintain the freshness of pork loin during long-term storage
SangYoon Lee1 • Eun Jeong Kim1,2 • Dong Hyeon Park1 • Yu Ra Ji1 • Guhyun Kang1 • Mi-Jung Choi1
1 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Korea 2 Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
ABSTRACT
As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at - 60, - 50, and - 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 9 30 9 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at - 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (- 60 and - 50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at - 18 °C. Samples frozen at - 60 and - 50 °C maintained their freshness better than those frozen at - 18 °C; samples stored at - 60 °C showed significantly lower VBN than those stored at - 50 °C. Therefore, - 60 °C is suitable for freezing pork loins.
KEYWORD
Pork loin · Freshness · Deep-freezing storage · Long-term storage
Food Science and Biotechnology 2021 ; 30(5): 701-710
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