Affiliation:
1. College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
Abstract
Abstract
In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an important index to judge the quality of pork. This study aimed to analyze freshness indices change of pork and pork exudate during storage. Thus the conclusion of this study was to characterize freshness change of pork by change law of freshness indices of pork exudate. So as to provide a reference for more convenient determination of the pork freshness. The results showed that the freshness indices of pork and their exudates change accordingly with the increase of storage time. On day 3, the pork seeped out more obvious juice. The turbidity of pork and its exudates increased gradually with the decrease of freshness, and sensory scores decreased gradually. The color changed from bright red to reddish brown and finally grey brown. The indicators of pork and their exudates (the total volatile basic nitrogen, the pH, a* and turbidity levels) were significantly correlated at the 0.01 level, the correlation coefficients were 0.9727, 0.9823, 0.9205, and 0.8765, respectively. Therefore, freshness indices of pork exudates can reflect the freshness of pork.
Subject
Industrial and Manufacturing Engineering,Food Science
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