Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long‐term Frozen Storage

Abstract

Effects of packaging materials on water-holding capacity (WI-Q thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC-packaged pork (fresh = 0.53,39 wk = 0.17) and least for vacuum-packaged pork (39.wk = 0.25). After 39 wk TBA values were highest for PVC-packaged (2.98) and lowest for vacuum-packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

“…salt content, protein level) and processing conditions (e.g. storage temperature and time) (Bhattacharya, Hanna, & Mandigo, 1988;Brewer & Harbers, 1991;Jiménez-Colmenero et al, 2003;Serrano, Cofrades, & Jiménez-Colmenero, 2006). Bhattacharya et al (1988) and Brewer and Harbers (1991) found similar weight losses to the ones in this study in salt-free ground meat, which were greater than in samples with normal salt content as reported by other authors (Jiménez-Colmenero et al, 2003;Serrano et al, 2006).…”

“…CL increased (P < 0.05) up to day 18 and then decreased until day 152, when the values were the same as at the beginning. This cannot be explained by the fact that frozen storage causes protein denaturation, which results in loss of protein solubility, causing increases in thaw drip during frozen storage (Bhattacharya et al, 1988;Brewer & Harbers, 1991). However, the results for TL and CL suggest that frozen storage of beef patties caused little protein deterioration.…”

“…storage temperature and time) (Bhattacharya, Hanna, & Mandigo, 1988;Brewer & Harbers, 1991;Jiménez-Colmenero et al, 2003;Serrano, Cofrades, & Jiménez-Colmenero, 2006). Bhattacharya et al (1988) and Brewer and Harbers (1991) found similar weight losses to the ones in this study in salt-free ground meat, which were greater than in samples with normal salt content as reported by other authors (Jiménez-Colmenero et al, 2003;Serrano et al, 2006). As regards the level of CL, control sample presented values between 34% and 41%, that is within the normal range given that these were low-salt (0.5%), low-fat (10%) products (Table 4).…”

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

“…Adding free amino acids and oxidized lipids to muscles containing added fat tended to increase lightness more than the other factors (Farouk & Swan, 1998). It also reduces lipid oxidation, which may result in lower L ⁎ values (Brewer & Harbers, 1992). The meat color values (a ⁎ value, b ⁎ value) of all samples were decreased at 7 days of cold storage with or without significant differences.…”

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

“…The hue angle of the meat product has been used to indicate the colour stability of fresh and processed meats (Brewer and Harbers, 1992). Leygonie et al (2012) reported that the CIE L*, a*, and Chroma values in the visual test were significantly decreased in the frozen/ thawed samples.…”