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| Cooperative Effects of Sodium Acetate and Cinnamon Extract on the Quality Preservation of Pork during Super-Chilling Storage |
| WANG Kaili, LI Xiangyue, CHEN Ruiying, DANG Xiaoyan, ZHU Yingchun* |
| College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China |
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Abstract The purpose of the present research was to extend the shelf life and improve the quality and safety of pork. After dipping treatments with 2% sodium acetate alone or in conjunction with 5.6% cinnamon extract, fresh pork samples were tray packaged and then stored under superchilling conditions (at −3 ℃) with the aim of addressing the effect of preservatives on the sensory, microbiological and physicochemical qualities of partially frozen pork. The results showed that 2% sodium acetate could effectively delay the microbial growth, suppress protein breakdown and lipid oxidation and significantly retain the quality characteristics of pork. A better effect was observed when it was used in combination with cinnamon extract. Both treatments could better maintain the freshness of superchilled pork for a certain period and retard the quality deterioration as evaluated through measurement of sensory, microbiological and physicochemical qualities. The shelf life of pork samples was 28 and 36 days for the single and combined treatments, respectively compared to less than 20 days for the blank treatment with sterile distilled water.
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