Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling.

Animals Lipid Metabolism Pork Meat Red Meat Salmon Swine Temperature
Meat quality Pork Salmon Superchilling Temperature fluctuation

Journal

Journal of Zhejiang University. Science. B
ISSN: 1862-1783
Titre abrégé: J Zhejiang Univ Sci B
Pays: China
ID NLM: 101236535

Informations de publication

Date de publication:
15 Jul 2022
Historique:
entrez: 6 7 2022
pubmed: 7 7 2022
medline: 9 7 2022
Statut: ppublish

Résumé

Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (

Identifiants

DOI: 10.1631/jzus.B2200030 PMID: 35794687 PMC: PMC9264106
pubmed: 35794687
pii: 1673-1581(2022)07-0578-09
doi: 10.1631/jzus.B2200030
pmc: PMC9264106
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

578-586

Subventions

Organisme : the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study
ID : No. SN-ZJU-SIAS-0013
Organisme : the National Key Technology R&D Program of China
ID : No. 2016YFD0401201

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Auteurs

Haoxin Cui (H)

Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Naymul Karim (N)

Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Feng Jiang (F)

Changhong Meiling Co. Ltd., Hefei 230000, China.

Haimei Hu (H)

Changhong Meiling Co. Ltd., Hefei 230000, China.

Wei Chen (W)

Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. zjuchenwei@zju.edu.cn.
Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. zjuchenwei@zju.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Assessment of quality deviation of pork and...
questionsmedicales.fr › Métabolisme › Métabolisme lipidique › Assessment of quality deviation of pork and...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Viande de porc › Assessment of quality deviation of pork and...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Assessment of quality deviation of pork and...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Poissons › Salmoniformes › Salmonidae › Saumon › Assessment of quality deviation of pork and...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Suidae › Assessment of quality deviation of pork and...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Assessment of quality deviation of pork and...