Effect of Cryopreservation on the Hygienic and Sensory Quality of Vacuum-packed Sour Pork and Prediction of the Shelf Life of Sour Pork

PurposeThe changes of nutrition safety quality and sensory quality of vacuum packed sour pork in cryopreservation were studied.

MethodsThe edible quality changes of sour pork were studied comprehensively by fuzzy mathematical sensory analysis and measuring the content of protein and its degradation products, the content of fat and its degradation products, and the color change during vacuum storage and freezing.

ResultLong-term refrigeration and frozen storage has little effect on protein content after vacuum packaging. The content of non-protein nitrogen and volatile base nitrogen (TVB-N) gradually increased. According to the content of TVB-N in sour pork was referenced to the standard limit of SB/T first grade, the storage time of refrigerating group should not exceed 57 d, and the frozen storage group should not exceed 75 d. The total amount of free fatty acids and thiobarbituric acid (TBA) increased gradually with the storage duration. According to the TBA threshold of meat emits a rancid odor, the storage time of the refrigerating group should not exceed 48 d, and the frozen storage group should not exceed 74 d. The total number of sour pork colonies increased significantly with the storage duration. The total number of sour pork colonies in the refrigerating group was higher than that in the frozen storage group. There was a significant difference in the color of the acid in the refrigerating group, and the acidity of the frozen group was inconspicuous. The sensory score of the refrigerating group was good within 95 d after storage, and the sensory score of the frozen storage group was good within 150 d.

ConclusionAccording to the comprehensive analysis, the refrigerated time of vacuum packed sour pork should not exceed 48 d, the freezing time should not exceed 74 d, and the quality of frozen sour pork is better.