Abstract
Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, −18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples preserved their supercooled state and were unfrozen during the storage period. Overall, supercooled samples were advantageous in respect of drip loss compared to that of frozen samples, regardless of type of sample. Total volatile basic nitrogen, total aerobic account, and cooking loss of pork belly was higher than in the chicken breast due to the high fat retention in pork belly as compared to chicken breast, in particular, at refrigerated storage condition. Samples stored at supercooling treatment prevented increase in volatile basic nitrogen and microbial growth. Therefore, the supercooled state was successful when using stepwise algorithm, and it was effective at maintaining meat quality compared to freezing and refrigeration storage.
Highlights
Pork and chicken are widely consumed and contain important meat protein [1,2].meat quality is deteriorated by chemical interactions and microbial activity during distribution processes and storage [3]
The time–temperature profiles of pork belly and chicken breast are presented in Figure 1 during preservation for 14 days
The supercooled condition is theoretically unstable, and ice nucleation can generate at any moment
Summary
Meat quality is deteriorated by chemical interactions and microbial activity during distribution processes and storage [3]. Temperature control is applied to extend the shelf life of products by decreasing the intrinsic factors and microbial activity [4]. Refrigeration and freezing, known as low temperature storage, are the most widely utilized for preservation methods. Refrigeration is a storage method where heat is eliminated from foods that existed at a higher temperature than its surrounding environment, extending its shelf life by a few days [5]. Freezing has been employed as an effective storage process for meat and meat products, but quality degradation of frozen foods occurs owing to the formation of ice crystals [6]. Researchers have been interested in new storage techniques for extending the shelf life
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
