Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on ?3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0℃fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.

Haoxin CUI;Naymul KARIM;Feng JIANG;Haimei HU;Wei CHEN

Department of Food Science and Nutrition,College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Changhong Meiling Co.Ltd.,Hefei 230000,China;Ningbo Research Institute,Zhejiang University,Ningbo 315100,China

浙江大学学报（英文版）（B辑：生物医学和生物技术）

[1]Haoxin CUI;Naymul KARIM;Feng JIANG;Haimei HU;Wei CHEN-.Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling)[J].浙江大学学报（英文版）（B辑：生物医学和生物技术）,2022(07):578-586,中插9-中插24

superchilling,Superchilling,loins,fillets,edibility

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