Abstract
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 °C 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 (P<0.05) altered in the ±2.0 °C fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 °C fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.
Abstract
目的
本研究以猪里脊肉和三文鱼排为研究对象, 就肉品在低温贮藏状态下, 因温度变化导致品质劣变, 但具体过程不清的问题, 通过探究空气温度波动与冲击范围对肉品品质影响的规律, 以及蛋白变性和降解与猪肉和三文鱼品质劣变间的联系, 发掘可适用于猪肉和三文鱼的低温保鲜技术。
创新点
首次系统探究了冰箱的温度波动在微冻条件下对猪肉与三文鱼品质的影响规律, 为冰箱通过控制空间内部温度波动范围提升性能提供了新的理论依据。
方法
以−3.5 ℃为目标温度, 在不同温度波动条件下, 对猪里脊肉和三文鱼片进行贮藏(0、8、15、23和30天), 后续通过测定感官、理化与微生物指标, 揭示温度波动幅度对肉品品质影响的规律。此外, 从细胞组织结构和骨架蛋白等角度, 研究温度波动与冲击对猪肉和三文鱼中蛋白质变性与降解的影响。
结论
微冻贮藏15天后, 与恒温组相比, ±2.0 ℃波动组中猪里脊肉和三文鱼片中总挥发性碱性氮、菌落总数和脂质氧化发生显著变化(P<0.05)。而±1.0 ℃波动组与恒温组在贮藏30天后各项参数均无显着差异。此外, 普通冰箱不规则的温度波动加速了各项指标的变化(P<0.05)。综上所述, 温度波动和不规则的温度变化会加速破坏肉组织结构的完整性, 增加滴水损失, 进而逐渐拓宽肉品失水通道, 最终增快肉品腐败变质速度。
Similar content being viewed by others
References
Banerjee R, Maheswarappa NB, 2019. Superchilling of muscle foods: potential alternative for chilling and freezing. Crit Rev Food Sci Nutr, 59(8):1256–1263. https://doi.org/10.1080/10408398.2017.1401975
Bueno M, Resconi VC, Campo MM, et al., 2013. Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb. Food Res Int, 54(1):772–780. https://doi.org/10.1016/j.foodres.2013.08.003
Campo MM, Nute GR, Hughes SI, et al., 2006. Flavour perception of oxidation in beef. Meat Sci, 72(2):303–311. https://doi.org/10.1016/j.meatsci.2005.07.015
Chang KLB, Chang JJ, Shiau CY, et al., 1998. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agric Food Chem, 46(2):682–686. https://doi.org/10.1021/jf970622c
Cheng L, Sun DW, Zhu Z, et al., 2017. Emerging techniques for assisting and accelerating food freezing processes: a review of recent research progresses. Crit Rev Food Sci Nutr, 57(4):769–781. https://doi.org/10.1080/10408398.2015.1004569
Coombs CEO, Holman BWB, Friend MA, et al., 2017. Long-term red meat preservation using chilled and frozen storage combinations: a review. Meat Sci, 125:84–94. https://doi.org/10.1016/j.meatsci.2016.11.025
Cordoba JJ, Antequera T, Garcia C, et al., 1994. Evolution of free amino acids and amines during ripening of Iberian cured ham. JAgric Food Chem, 42(10):2296–2301. https://doi.org/10.1021/jf00046a040
Derens-Bertheau E, Osswald V, Laguerre O, et al., 2015. Cold chain of chilled food in France. Int J Refrig, 52:161–167. https://doi.org/10.1016/j.ijrefrig.2014.06.012
Ding DM, Zhou CY, Ge XY, et al., 2020. The effect of different degrees of superchilling on shelf life and quality of pork during storage. J Food Process Preserv, 44(4): e14394. https://doi.org/10.1111/jfpp.14394
Domínguez R, Pateiro M, Gagaoua M, et al., 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10):429. https://doi.org/10.3390/antiox8100429
Duun AS, Rustad T, 2007. Quality changes during super-chilled storage of cod (Gadus morhua) fillets. Food Chem, 105(3):1067–1075. https://doi.org/10.1016/j.foodchem.2007.05.020
Duun AS, Rustad T, 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C. Food Chem, 106(1):122–131. https://doi.org/10.1016/j.foodchem.2007.05.051
Duun AS, Hemmingsen AKT, Haugland A, et al., 2008. Quality changes during superchilled storage of pork roast. LWT-Food Sci Technol, 41(10):2136–2143. https://doi.org/10.1016/jlwt2008.02.001
Erikson U, Misimi E, 2008. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. J Food Sci, 73(2):C50–C59. https://doi.org/10.1111/j.1750-3841.2007.00617.x
Fernández K, Aspe E, Roeckel M, 2009. Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging. Food Control, 20(11):1036–1042. https://doi.org/10.1016/j.foodcont.2008.12.010
Fidalgo LG, Pinto CA, Delgadillo I, et al., 2021. Hyperbaric storage of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins by evaluation of spoilage microbiota and inoculated surrogate-pathogenic microorganisms. Food Eng Rev, 13(3):651–659. https://doi.org/10.1007/s12393-020-09275-4
Gallart-Jornet L, Rustad T, Barat JM, et al., 2007. Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets. Food Chem, 103(4):1268–1281. https://doi.org/10.1016/j.foodchem.2006.10.040
Haghiri M, 2016. Consumer choice between food safety and food quality: the case of farm-raised Atlantic salmon. Foods, 5(2):22. https://doi.org/10.3390/foods5020022
Holman BWB, Mao YW, Coombs CEO, et al., 2016. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. Meat Sci, 121:104–106. https://doi.org/10.1016/j.meatsci.2016.05.002
Kaale LD, Eikevik TM, Rustad T, et al., 2011. Superchilling of food: a review. J Food Eng, 107(2): 141–146. https://doi.org/10.1016/j.jfoodeng.2011.06.004
Kaale LD, Eikevik TM, Rustad T, et al., 2014. Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage. LWT-Food Sci Technol, 55(2):528–535. https://doi.org/10.1016/j.lwt.2013.10.021
Khan MIH, Afroz HMM, Karim MA, 2017. Effect of PCM on temperature fluctuation during the door opening of a household refrigerator. Int J Green Energy, 14(4):379–384. https://doi.org/10.1080/15435075.2016.1261705
Li FF, Wang B, Liu Q, et al., 2019. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its structural modification under different thawing methods. Meat Sci, 147:108–115. https://doi.org/10.1016/j.meatsci.2018.09.003
Olafsdóttir G, Martinsdóttir E, Oehlenschläger J, et al., 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci Technol, 8(8):258–265. https://doi.org/10.1016/s0924-2244(97)01049-2
Pomponio L, Ruiz-Carrascal J, 2017. Oxidative deterioration of pork during superchilling storage. J Sci Food Agric, 97(15):5211–5215. https://doi.org/10.1002/jsfa.8403
Qian SY, Li X, Wang H, et al., 2020. Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing. Food Chem, 324:126892. https://doi.org/10.1016/j.foodchem.2020.126892
Rosenvold K, Wiklund E, 2011. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Sci, 88(3):354–360. https://doi.org/10.1016/j.meatsci.2011.01.006
Scheffler TL, Gerrard DE, 2007. Mechanisms controlling pork quality development: the biochemistry controlling postmortem energy metabolism. Meat Sci, 77(1):7–16. https://doi.org/10.1016/j.meatsci.2007.04.024
Syamaladevi RM, Manahiloh KN, Muhunthan B, et al., 2012. Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo salar) during frozen storage. Food Biophys, 7(1):57–71. https://doi.org/10.1007/s11483-011-9243-y
Thanonkaew A, Benjakul S, Visessanguan W, et al., 2006. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem, 95(4): 591–599. https://doi.org/10.1016/j.foodchem.2005.01.040
Wood JD, Enser M, Fisher AV, et al., 1999. Manipulating meat quality and composition. Proc Nutr Soc, 58(2):363–370. https://doi.org/10.1017/s0029665199000488
Wu CH, Yuan CH, Ye XQ, et al., 2014. A critical review on superchilling preservation technology in aquatic product. J Integr Agric, 13(12):2788–2806. https://doi.org/10.1016/s2095-3119(14)60841-8
Xie A, Sun DW, Zhu ZW, et al., 2016. Nondestructive measurements of freezing parameters of frozen porcine meat by NIR hyperspectral imaging. Food Bioprocess Technol, 9(9):1444–1454. https://doi.org/10.1007/s11947-016-1766-2
Xiong GY, Fu XY, Pan DM, et al., 2020. Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat. Ultrason Sonochem, 60:104808. https://doi.org/10.1016/j.ultsonch.2019.104808
Yang Q, Sun DW, Cheng WW, 2017. Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. J Food Eng, 192:53–60. https://doi.org/10.1016/j.jfoodeng.2016.07.015
Ye K, Ding D, Zhu X, et al., 2020. Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during -3 ° storage. Food Control, 109: 106943. https://doi.org/10.1016/j.foodcont.2019.106943
Zhang LN, Li X, Lu W, et al., 2011. Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22(8): 1197–1202. https://doi.org/10.1016/j.foodcont.2011.01.017
Zhang YM, Ertbjerg P, 2019. On the origin of thaw loss: relationship between freezing rate and protein denaturation. Food Chem, 299:125104. https://doi.org/10.1016/j.foodchem.2019.125104
Zhou GH, Xu XL, Liu Y, 2010. Preservation technologies for fresh meat - a review. Meat Sci, 86(1):119–128. https://doi.org/10.1016/j.meatsci.2010.04.033
Acknowledgments
This work was supported by the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study (No. SN-ZJU-SIAS-0013) and the National Key Technology R&D Program of China (No. 2016YFD0401201).
Author information
Authors and Affiliations
Corresponding author
Additional information
Author contributions
Haoxin CUI: conceptualization, investigation, methodology, formal analysis, writing-original draft, writing-review & editing. Naymul KARIM: methodology, writing-review & editing. Feng JIANG: methodology, investigation. Haimei HU: methodology, investigation. Wei CHEN: conceptualization, supervision, resources, funding acquisition, writing-review & editing. All authors have read and approved the final manuscript, and therefore, have full access to all the data in the study and take responsibility for the integrity and security of the data.
Compliance with ethics guidelines
Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, and Wei CHEN declare that they have no conflict of interest.
This article does not contain any studies with human or animal subjects performed by any of the authors.
Supplementary information
Table S1; Figs. S1–S6; Materials and methods
Electronic Supplementary Material
Rights and permissions
About this article
Cite this article
Cui, H., Karim, N., Jiang, F. et al. Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling. J. Zhejiang Univ. Sci. B 23, 578–586 (2022). https://doi.org/10.1631/jzus.B2200030
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1631/jzus.B2200030