![표지.jpg](http://contents.kyobobook.co.kr/sra/upload/book_img/94320220609170119649.jpg)
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제42권 제3호
- : SCOPUS, SCIE, KCI등재
- 2022.05
- 467 - 485 (19 pages)
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.
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References