Effects of thawing methods on the quality, physicochemical properties and microstructure of pork

Authors

WANG Li, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, China
CHEN Wei, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, China;Fangchenggang Vocational and Technical College, Fangchenggang, Guangxi 538000, China
WANG Yuanliang, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, ChinaFollow
LI Zhongjun, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, China
XIA Di, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410000, China

Corresponding Author(s)

王远亮（1977—），男，湖南农业大学教授，博士。E-mail:wangyuanliang@hunau.edu.cn

Abstract

Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. Conclusion: The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods.

Publication Date

12-26-2023

First Page

35

Last Page

41

DOI

10.13652/j.spjx.1003.5788.2023.80371

Recommended Citation

Li, WANG; Wei, CHEN; Yuanliang, WANG; Zhongjun, LI; and Di, XIA (2023) "Effects of thawing methods on the quality, physicochemical properties and microstructure of pork," Food and Machinery: Vol. 39: Iss. 10, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2023.80371
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/5

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