Abstract: The pork was used as raw material in this paper to be frozen in different freezing methods (-35 ℃, -25 ℃ air freezing, -35 ℃, -25 ℃ dipping freezing), meanwhile the freezing rate was recorded. After vacuum thawing (100 Pa, 15 ℃), the water retention (thawing loss rate, cooking loss rate, pH value, conductivity) and texture property (hardness, elasticity, chewiness, cohesion, glue adhesion, resilience) of the pork were used as the detection indicators to explore the effect of different freezing methods on the quality of the vacuum thawing pork. The result indicated that the dipping freezing rate was higher than the air freezing rate, and the freezing rate increases with the decrease of the dipping temperature. After thawing with vacuum, different freezing methods of pork had great water retention and texture of pork, in which dipping freezing was better than air freezing, and the lower temperature, the better the quality of pork. Therefore, -35 ℃ dipping frozen pork was more suitable for vacuum thawing, and the thawing pork could maintain better quality.
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2020, Vol. 46 
