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Influence du conditionnement sur la qualité du porc surgelé dans un réfrigérateur exempt de givre.

[In Chinese. / En chinois.]

Auteurs : LI X., LIU B., LI W., et al.

Type d'article : Article

Résumé

Frost-free refrigerator is becoming more and more popular in the market. But the quality of frozen pork stored in the frost-free refrigerator decreased obviously with time. In this paper, the effect of three packaging types (no packaging, sealed packaging and air free packaging) on the quality of frozen pork was studied to find a effective and convenient method to maintain its quality. Weight loss rate, dripping loss rate, color-difference, texture, shear force and microstructure of frozen pork were taken as the factors to evaluate the effectiveness of packaging. The results showed that weight loss rate, L* and b* value of the control group were significantly higher than that of sealed packaging and air free packaging. Dripping loss rate, a* value, texture, and shear force of the control group was significantly lower than that of sealed packaging and air free packaging. The microstructure of the control group was severely damaged with muscle fiber broken. After 60 days, weight loss rate of air free packaging was significantly smaller than that of sealed packaging. There were no significant differences in dripping loss rate, color-difference, texture and shear force between air free packaging and sealed packaging. The results of this study proved that the sealed packaging and air free packaging are feasible to maintain the quality of frozen pork, while air free packaging is better than that of sealed packaging, especially for long term storage.

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Format PDF

Pages : 104-112

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    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

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