Contents

Changes in texture and physiochemical properties of pork tenderloin under controlled frozen and sealed conditions

  • SHEN Qian ,
  • SHA-MA Shahao ,
  • LIU Yongfeng
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  • (College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi′an 710062,China)

Received date: 2018-08-09

  Revised date: 2018-09-01

  Online published: 2019-05-14

Abstract

This study aimed to investigate changes in texture and physiochemical properties of pork tenderloin meat under controlled frozen and sealed conditions, to provide a theoretical basis to improve pork quality and prolong pork storage period. Fresh pork tenderloin meat after slaughtering for 4 h was selected as raw material. Texture profile analysis (TPA), total volatile base nitrogen (TVB-N), color, and pH of fresh pork tenderloin meat were measured every two days within 18 days to analyse the quality changes in the pork tenderloin meat during storage at controlled freezing point. The results showed that as the storage time increasing, the hardness of pork decreased (P<0.01), and the chewiness of pork gradually decreased (P<0.05). In comparison, changes in elasticity, cohesiveness, and resilience of the meat were not obvious (P>0.05). Changes in TPA in meat samples began to change significantly on day 6-8 during storage. The value of TVB-N gradually increased during storage (P<0.05), and pork met the second grade fresh meat standard on day 16 during storage (15.62 mg/100 g). Values of L*, a*, and b* showed a trend of increasing first and then decreasing (P<0.05), and the maximum value appeared on day 12 during storage. Therefore, under controlled frozen and sealed conditions, the pork tenderloin meat had good color and freshness, and the storage period of pork could effectively be extended without damaging its cellular structure.

Cite this article

SHEN Qian , SHA-MA Shahao , LIU Yongfeng . Changes in texture and physiochemical properties of pork tenderloin under controlled frozen and sealed conditions[J]. Food and Fermentation Industries, 2019 , 45(7) : 130 -134 . DOI: 10.13995/j.cnki.11-1802/ts.018478

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