Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 307 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043822

Effects of different cooling methods on quality of braised pork of short-term refrigerated storage

  • JIA Lirong ,
  • CAO Jiawei ,
  • QIU Ju ,
  • JIA Zhilong ,
  • QIAO Haijun
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100193, China)

Received date: 2025-07-07

  Revised date: 2025-08-19

  Online published: 2026-09-21

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Abstract

To investigate the effects of different cooling methods on the preservation quality of braised pork during storage and transportation, this study employed natural cooling, vacuum cooling, and static magnetic field-assisted vacuum cooling to treat braised pork.The changes in various physicochemical indicators, microbial growth, and water distribution were analyzed before and after 10-day refrigeration at 4 ℃.Results demonstrated that after storage, all cooling treatment groups showed increased total viable counts, total volatile basic nitrogen, and malondialdehyde content, while exhibiting decreased moisture content and water-holding capacity, along with altered color and textural properties.Among them, both vacuum-cooled and static magnetic field-assisted vacuum-cooled groups exhibited significantly lower total viable counts compared to natural cooling group before and after storage.Notably, the static magnetic field-assisted vacuum cooling group demonstrated significantly lower pH, total volatile basic nitrogen, and malondialdehyde content compared to both natural cooling and vacuum cooling groups after storage.Additionally, the vacuum cooling group exhibited lower moisture content, with the smallest L* value (lightness) and largest a* value (redness) among all treatment groups.Low-field nuclear magnetic resonance analysis revealed that vacuum cooling increased the proportion of bound water in the skin layer and immobilized water in the lean pork.Notably, static magnetic field-assisted vacuum cooling suppressed the conversion of immobilized water to free water, better maintaining myofibrillar protein water-binding characteristics, which contributed to improved braised pork quality preservation.This study provides a new idea to address quality deterioration caused by the slow cooling of thermally processed meat dishes.

Key words： braised pork; magnetic field; vacuum cooling; low-field nuclear magnetic resonance; moisture distribution; quality change

Cite this article

JIA Lirong , CAO Jiawei , QIU Ju , JIA Zhilong , QIAO Haijun . Effects of different cooling methods on quality of braised pork of short-term refrigerated storage[J]. Food and Fermentation Industries, 2026 , 52(17) : 307 -314 . DOI: 10.13995/j.cnki.11-1802/ts.043822

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