The effects of oil-water mixed frying (DWF) and pure-oil frying (PDF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of PDF, indicating that oil oxidative and polymeric degradation was retarded by DWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of DWF than PDF. Meanwhile, DWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that DWF provided chops with five attributes similar to those of chops fried by PDF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of DWF. In conclusion, DWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

This study investigated the effects of two frozen storage temperatures (−20 and −40C) and four frozen storage periods (0, 4, 8 and 12 weeks) on quality of chicken meatballs. Results showed CIE L*, a*, T22 peak area ratio, water holding capacity (WHC), total extractable protein and textural decreased with increasing frozen storage temperature, but TBARs and chewiness increased. Besides, frozen storage at −40C was more effective in increasing a*, Hue (h) and chewiness compared with −20C (P < 0.05), and the WHC was higher than −20C (P < 0.05) at the eight week. No significant effect on L*, b*, TBARs, extractable protein concentration and texture was observed between −20 and −40C (P > 0.05). Meanwhile, all qualities were significantly influenced by frozen storage period (P < 0.05), except for water‐ and salt‐soluble proteins concentration (P > 0.05). But, frozen storage for 8 weeks resulted in a further reduction in WHC and textural. Therefore, in consideration of economic situation, these results suggest that −20C and 8 weeks should be chosen as the most optimal frozen storage temperature and period. Practical Applications As one kind of welcomed prepared product, chicken meatballs are welcomed by purchasers, especially in the Chinese market. As we know, the best way to store these products is frozen. However, frozen storage can influence the eating qualities of meat and meat products. Therefore, this study was to determine the effect of different frozen storage temperature (−20 and −40C) and period (0, 4, 8 and 12 weeks) on the quality of chicken meatballs. The results of this study suggest that −20C and 8 weeks should be chosen as the most optimal frozen storage temperature and period. These results will provide theoretical basis for the production practice in the future.

These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted.