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The effect of freeze-thaw cycles on frozen storage quality of pig trotters.

Effet des cycles de congélation-décongélation sur la qualité de la conservation des pieds de porc à l’état congelé.

Numéro : pap. 70

Auteurs : WANG Z., YOUNG H., QIU W., et al.

Résumé

In this paper, the effects of freeze-thaw cycles on the total volatile basic nitrogen (TVB-N), thiobarbituric acid–reactive substances (TBARS) value, collagen content, thaw drip loss and protein content of pig trotters at -20±1 ? were studied. The results showed that the effects of freeze-thaw cycles on each index of pig trotter were significant (p<0.05). With the increasing freeze-thaw cycle times, the TVB-N value increased, lipid oxidation aggravated, collagen content and protein content decreased, thawing loss rate increased.
Therefore, the sensory quality, eating quality and nutritional quality of pig trotter had greatly changed after freeze-thaw cycles. A comprehensive study of the results showed the quality of pig trotters deteriorated apparently after 3 freeze-thaw cycles, and the pig trotter decayed after 6 freeze-thaw cycles losing the goods value.

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Détails

  • Titre original : The effect of freeze-thaw cycles on frozen storage quality of pig trotters.
  • Identifiant de la fiche : 30023426
  • Langues : Anglais
  • Source : 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Date d'édition : 06/04/2018
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2018.0070

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