Effects of Temperature Fluctuation on Ice Crystal,Color and Quality of Pork Muscle during Frozen Storage

Abstract

Abstract: Effects of temperature fluctuation on ice crystal,color and quality of pork muscle during frozen storage were studied in this paper.Results showed that:quality of pork deteriorates more when larger ice crystal forms after more temperature fluctuation.Equivalent diameter is smallest in-10℃(21days)sample such as 67.20μm;and largest(86.32μm)in-20℃～-10℃～-20℃ sample.There is no significant effect on color(L*,a*,b*)and TBARS(p>0.05),but TVB-N increases with more temperature fluctuation.

Key words: temperature fluctuation, ice crystal, color, TVB-N, TBARS

HUANG Hong-Bing, XU Xing-Lian, ZHOU Guang-Hong. Effects of Temperature Fluctuation on Ice Crystal,Color and Quality of Pork Muscle during Frozen Storage[J]. FOOD SCIENCE, 2006, 27(8): 49-52.

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Effects of Temperature Fluctuation on Ice Crystal,Color and Quality of Pork Muscle during Frozen Storage

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