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

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

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...

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Veröffentlicht in:Food control 2024-05, Vol.159, p.110292, Article 110292
Hauptverfasser: 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: Artikel
Sprache:eng
Schlagworte:
Antifreeze protein
antifreeze proteins
color
food safety
Freeze-thaw cycles
Freeze-thawed minced pork
lipids
magnetism
malondialdehyde
microstructure
minced pork
oxidation
Physico-chemical properties
plate count
Staged thawing
water distribution
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Zusammenfassung: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, microstructure, bacterial count, and lipid and protein oxidation of minced pork in the study. The results showed that the total thawing time of minced pork thawed at 25/-1 °C was significantly lower than that of thawed at 4 °C (P 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2024.110292