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Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality

Food Quality and Safety 2023年第2期7卷 226-239页

作者：崔昊昕 Naymul Karim 江峰胡海梅陈卫 Department of Traditional Chinese Medicine Sir Run Run Shaw HospitalSchool of MedicineZhejiang UniversityHangzhouChina Department of Food Science and Nutrition College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina Ningbo Innovation Center Zhejiang UniversityNingboChina Changhong MeilingCo.Ltd. HefeiChina

Refrigeration is considered a prime technology for preserving meat *** alterations are commonly ignored by industry during refrigeration,which have impacts on product ***,we conducted research on pork loin and salmon fllets that were preserved for o,5,9,12,and 15 d,where different temperature fluctuations and shocks were established on 4℃.Data revealed that several meat parameters such as total volatile basic nitrogen,total viable count,and lipid oxidation were significantly changed in the±2 C fluctuations group compared with the constant temperature ***,both the temperature fluctuations and shocks groups had accelerated myofibril protein degrad-ation,while desmin expression and species richness/diversity of bacteria were significantly reduced in the±2℃fluctuations group compared with the constant temperature ***,temperature fluctuations and shocks accelerated the destruction of muscle structural ***,both conditions accelerated meat spoilage by progressively expanding the water-loss channels,which can reduce meat *** study provides a new theoretical basis for the proper use of refrigerated temperatures for storing meat products.

关键词： Pork salmon refrigeration temperature fluctuations temperature shocks microbial growth

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