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

作　　者：崔昊昕 Naymul Karim 江峰 胡海梅 陈卫 Haoxin Cui;Naymul Karim;Feng Jiang;Haimei Hu;Wei Chen(Department of Traditional Chinese Medicine,Sir Run Run Shaw Hospital,School of Medicine,Zhejiang University,Hangzhou,China;Department of Food Science and Nutrition,College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,China;Ningbo Innovation Center,Zhejiang University,Ningbo,China;Changhong MeilingCo.Ltd.,Hefei,China)

机构地区：[1]Department of Traditional Chinese Medicine,Sir Run Run Shaw Hospital,School of Medicine,Zhejiang University,Hangzhou,China [2]Department of Food Science and Nutrition,College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,China [3]Ningbo Innovation Center,Zhejiang University,Ningbo,China [4]Changhong MeilingCo.Ltd.,Hefei,China

出　　处：《Food Quality and Safety》2023年第2期226-239,共14页食品品质与安全研究（英文版）

基　　金：supported by the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study(No.SN-ZJU-SIAS-0013);the National Key Technology Research and Development Program of China(No.2016YFD0401201).

摘　　要：Refrigeration is considered a prime technology for preserving meat products.Temperature alterations are commonly ignored by industry during refrigeration,which have impacts on product quality.Thus,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 group.Additionally,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 group.Briefly,temperature fluctuations and shocks accelerated the destruction of muscle structural integrity.Furthermore,both conditions accelerated meat spoilage by progressively expanding the water-loss channels,which can reduce meat edibility.This 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 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]