Effect of Ultra-low Temperature Double Spiral Quick Freezing on the Processing Quality of Pork Longissimus Dorsi Muscle
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Abstract:
The effects of ultra-low temperature double spiral quick freezing (UTDSQF) on the processing quality of raw pork were investigated. The longissimus dorsi muscles of pigs with a pH value within the normal range at 24 h after slaughter were used as the research object. The muscle samples were subjected to UTDSQF or conventional air-blast freezing (AF). After freezing at -20 ℃ for 90 days, the samples were thawed at 4 ℃ and processed into emulsified sausages to determine the effects of both freezing methods on the physicochemical, textural, and sensory qualities. The different freezing methods of raw pork did not significantly affect the pH of emulsified sausages (P>0.05). Compared with AF, UTDSQF reduced the TBARS value and cooking loss by respectively 26.67% and 31.25% (P<0.05). The L* and a* values increased significantly (P<0.05), but the b* value decreased significantly (P<0.05). Hardness, chewiness, resilience, and cohesiveness of the UTDSQF-treated sausages were significantly improved (P<0.05), although there was no significant effect on elasticity (P>0.05). Furthermore, the UTDSQF treatment of raw pork significantly improved the sensory score of emulsified sausages (P<0.05). Therefore, UTDSQF can improve the overall processing quality of raw meat.
