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http://dx.doi.org/10.5851/kosfa.2022.e16

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life  

Lee, SangYoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Dong Hyeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Eun Jeong (Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics)
Kim, Honggyun (Department of Food Science & Biotechnology, Sejong University)
Lee, YunJung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.42, no.3, 2022 , pp. 467-485 More about this Journal
Abstract
Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.
Keywords
pork loin; freshness; stepwise algorithm; supercooling storage;
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Times Cited By KSCI : 2  (Citation Analysis)
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