Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 230 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043175

Mechanism of temperature fluctuation on pork quality during superchilling storage

  • GE You ,
  • GAO Tianyi ,
  • DING Maozhen ,
  • DUAN Yingyu ,
  • WEI Yirui ,
  • WU Hao ,
  • KANG Zhuangli ,
  • HOU Qin
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  • (School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China)

Received date: 2025-04-30

  Revised date: 2025-05-30

  Online published: 2025-11-03

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Abstract

To determine the acceptable level of superchilling temperature fluctuations to effectively maintain the quality of fresh pork, different temperature fluctuations [-3 ℃, (-3±2) ℃, (-3±4) ℃] were set for pork storage.Changes of pork quality were measured and the mechanisms of temperature fluctuations on the quality of superchilled pork were explored from the perspectives of moisture distribution, microstructure, and oxidation.The results showed that compared to the control group, the a* value of the low fluctuation group was reduced, and the vacuum storage loss and cooking loss were significantly increased (P<0.05).No significant changes in pH value and shear force value were observed (P>0.05).However, the color of the high fluctuation group further deteriorated, and the pH value and shear force value significantly increased (P<0.05).In addition, temperature fluctuations led to a decrease in the content of immobilized water and an increase in the content of free water (P<0.05), thus resulting in the decrease of pork water-holding capacity.Besides, temperature fluctuations could affect the microstructure of muscle tissue.Furthermore, total sulfhydryl content decreased and thiobarbituric acid reactive substances increased after temperature fluctuations treatments (P<0.05).To conclude, temperature fluctuations could cause the quality deterioration of superchilled pork and decreasing temperature fluctuations could inhibit the deterioration of pork.This article can provide theoretical basis for the application of superchilling storage technology in the meat industry and the improvement of fresh meat quality.

Key words： superchilling storage; temperature fluctuation; pork quality; moisture distribution; microstructure; oxidation

Cite this article

GE You , GAO Tianyi , DING Maozhen , DUAN Yingyu , WEI Yirui , WU Hao , KANG Zhuangli , HOU Qin . Mechanism of temperature fluctuation on pork quality during superchilling storage[J]. Food and Fermentation Industries, 2025 , 51(19) : 230 -237 . DOI: 10.13995/j.cnki.11-1802/ts.043175

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