The effect of different storage and freeze-thaw method on the amino acids profile in pork
TU Ting1,2, TANG Xiaoyan1,2*, TANG Shuyue1,2, LI Weiran2, DUAN Shengnan1,2
1(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China) 2(Key Laboratory of Quality and Safety of Agricultural Products, Ministry of Agriculture, Institute of Quality Standard and Testing Technology for Agro-Products of CAAS, Beijing 100081, China)
Abstract: Amino acids are not only important nutrients, but also key taste substances. In this experiment, the effects of different storage methods, thawing methods and repeated freeze-thawing on the contents of 16 amino acids in pork were investigated by post-column derivatization ion exchange chromatography, respectively. The results showed that most amino acid contents in pork increased and then decreased with storage time at room temperature or 0-4 ℃. The contents of most amino acids were significantly lower in the high temperature thawing method (microwave or 50 ℃ water bath thawing) than in the low temperature thawing method (room temperature or 0-4 ℃ thawing). Regardless of the thawing method used, most of the amino acid contents tended to increase and then decrease with the increase in the number of freeze-thaws. In this study, the effects of storage methods and freeze-thaw methods on the amino acid content of meat were compared in a more comprehensive manner, with a view to providing data to support the evaluation of the nutritional and taste advantages and disadvantages of pork.
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TU Ting,TANG Xiaoyan,TANG Shuyue,et al. The effect of different storage and freeze-thaw method on the amino acids profile in pork[J]. Food and Fermentation Industries, 2021, 47(20): 174-179.
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