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| Effect of Air-Thawing Temperature on Quality of Pork Tenderloin Meat |
| HE Xiangli, LU Donglan |
| 1.College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2.Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3.Collaborative Innovation Center of Production and Safety of Henan Province, Zhengzhou 450001, China |
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Abstract Frozen pork tenderloin meat was thawed in air at 4, 12, 20 or 30 ℃. Changes in thawing time, thawing loss, cooking loss, water holding capacity, pH value, color, water distribution, texture and microstructure were examined. The results showed that there was a nonlinear relationship between thawing loss and thawing time. Air thawing at 12 and 20 ℃ had the least effect on water holding capacity of pork tenderloin meat. Different air-thawing temperatures had no signi?cant effect on pH value, brightness value and redness value. Air thawing at 30 ℃ had the least effect on immobilized water in meat, leading to the best stability, followed by thawing at 20, 4 and 12 ℃. Compared with fresh meat, there was signi?cant difference (P < 0.05) in the hardness of different air-thawing treatments after cooking. After thawing at 12 ℃, the space between muscle ?bers in pork tenderloin meat became larger. Different air-thawing temperatures had different effect on the quality of pork tenderloin meat.
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2020, Vol. 34 
