Deep freezing to maintain the freshness of pork loin during long-term storage

• Published in: Food science and biotechnology Vol. 30; no. 5; pp. 701 - 710
• Main Authors: Lee, SangYoon, Kim, Eun Jeong, Park, Dong Hyeon, Ji, Yu Ra, Kang, Guhyun, Choi, Mi-Jung
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.05.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Air temperature; biotechnology; Chemistry; Chemistry and Materials Science; Deep freezing; Dehydration; Discoloration; Food Science; Freezing; Freshness; Frozen foods; Meat; meat quality; Nutrition; Physicochemical properties; Pork; Research Article; Shear forces; Storage temperature; storage time; Temperature; Thawing; 식품과학; Freshness; Deep-freezing storage; Pork loin; Long-term storage
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-021-00896-x

As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at − 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (− 60 and − 50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at − 18 °C. Samples frozen at − 60 and − 50 °C maintained their freshness better than those frozen at − 18 °C; samples stored at − 60 °C showed significantly lower VBN than those stored at − 50 °C. Therefore, − 60 °C is suitable for freezing pork loins.