Frozen storage is an
important preservation method for meat and meat products. In this study, we
investigated the effects of freeze-thaw cycles on the nutrient composition of porcinelongissimus
dorsimuscle, and analyzed the changes of protein, fat, amino acid,
fatty acid and trace element in the process of pork freeze-thaw cycles. The
results showed that the contents of water, crude fat and crude protein were
significantly decreased (P< 0.05)
with freeze-thaw cycles, and the contents of ash did not change significantly (P> 0.05).WTAA,WEAAandWNEAAwere significantly
decreased (P< 0.01),WEAA/WTAAwas about 40% andWEAA/WNEAAwas more than 60%. The first limiting amino acid for first freeze-thaw
treatment was Met + Cys, and the remaining freeze-thaw cycles treatment were
Val, the essential amino acid index (EAAI) was 73.71 ~ 77.42. SFA and PUFA did
not change significantly in the first freeze-thaw (P> 0.05), and decreased significantly after the second freeze-thaw
(P< 0.01), while MUFA did not
change significantly (P> 0.05). The
contents of Mn and Mo did not change significantly (P> 0.05), and the contents of other trace elements were
significantly decreased (P< 0.05).
Therefore, freeze-thaw cycles significantly affected the nutritional value of
pork.
ZHANG Jie et al
. Effect of freeze-thaw cycles on nutritional components in pork[J]. Food and Fermentation Industries, 2018
, 44(2)
: 166
.
DOI: 10.13995/j.cnki.11-1802/ts.014680