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Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.

Author(s) : SZMANKO T., HONIKEL K. O., HOFMANN K.

Type of article: Article

Summary

The experimental products after freezing at -10 deg C were stored at the same temperature for 0, 2, 4 and 6 days, thawed thereafter and immediatley deep chilled at near cryoscopic temperature (-3 deg C) for 0, 2, 4 or 6 days. These conditions were changing the histological structures of pork loin, the water holding capacity was reduced by frozen storage but improved by deep chilling; the maximum shear force and energy were increased. The more the freezing at -10 deg C was prolonged, the more unfavourable were the changes in structure, water holding capacity and tenderness. Deep chilling at -3 deg C after thawing of the experimental material on the other hand favourably affected the parameters measured. Freezing at -10 deg C and deep chilling at -3 deg C did not affect the electrophoretic picture of pork loin proteins nor the water activity.

Details

  • Original title: Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
  • Record ID : 1996-3559
  • Languages: English
  • Source: Nahrung - vol. 39 - n. 5-6
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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