Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork

• Published in: Food control Vol. 159; p. 110292
• Main Authors: Zhou, Ying, Jing, Keyan, Jia, Chuankang, Mao, Rongrong, Zhang, Baoxue, Yang, Bin, Yuan, Ci, Qi, Jun, Xiong, Guoyuan, Zhang, Chunhui, Gao, Zhangguo, Xiong, Wei
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2024
• Subjects: Antifreeze protein; Freeze-thaw cycles; Freeze-thawed minced pork; Physico-chemical properties; Staged thawing; Staged thawing; Freeze-thawed minced pork; Antifreeze protein; Physico-chemical properties; Freeze-thaw cycles

The effects of thawing at 4 °C, 25 °C, 25/-1 °C (staged thawing) on the quality of minced pork added with 0.2% antifreeze protein (AFP) and without AFP were respectively assessed by investigating the total thawing time, material loss, water distribution and Magnetic Resonance Imaging (MRI), color, m...