Effects of Phase Change Material on the Quality of Frozen Pork in Frost-Free Refrigerator

doi:10.7506/spkx1002-6630-201622040

Abstract

Abstract: In this study, phase change material was placed in the freezing chamber of a frost-free refrigerator to examine its effect on the quality of frozen pork. The changes in freezing chamber temperature in the experimental group (with phase change material) and the control group (without phase change material) were recorded. Weight loss rate, dripping loss rate, color difference, texture, Warner-Bratzler shear force (WBSF) values, microstructure, and porosity of frozen pork were used to evaluate the effectiveness of phase change material. The results showed that the temperature fluctuation was significantly smaller (± 0.36 ℃) in the experimental group compared with the control group. The time required to pass through the maximum ice crystal growth zone was reduced by 61 min. Compared with the control group, weight loss rate and dripping loss rate of frozen pork were decreased significantly in the experimental group. Microscopic and micro-CT image results showed that ice crystals were distributed uniformly and the ice recrystallization between muscle fibers was reduced. These results indicated that the mechanical damage of the inner tissue was reduced and the integrity of the muscle fiber was maintained. The results of this research have proved that phase change material is feasible to maintain the quality of frozen pork and provided a potential way to improve the performance of frost-free refrigerator.

Key words: frost-free refrigerator, temperature fluctuations, phase change materials, frozen pork

CLC Number:

TS251.44

LI Xianming, LIU Baolin*, LI Weijie. Effects of Phase Change Material on the Quality of Frozen Pork in Frost-Free Refrigerator[J]. FOOD SCIENCE, 2016, 37(22): 263-268.

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