Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
文献类型： 外文期刊
作者： Pan, Nan 1 ; Dong, Chunhui 1 ; Du, Xin 1 ; Kong, Baohua 1 ; Sun, Jinyan 2 ; Xia, Xiufang 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
2.Heilongjiang Acad Agr Sci, Anim Husb Res Inst, Harbin 150086, Peoples R China
关键词： Pork patty; Fat addition; Freeze-thaw cycles; Quality
期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）
ISSN： 0309-1740
年卷期： 2021 年 172 卷
页码：
收录情况： SCI
摘要： The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 degrees C and thawing at 4 degrees C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L* values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 FT cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of FT cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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