In this paper, the effects of freeze-thaw cycles on the total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, collagen content, thaw drip loss and protein content of pig trotters at -20±1°C were studied. The results showed that the effects of freeze-thaw cycles on each index of pig trotter were significant (p<0.05). With the increasing freeze-thaw cycle times, the TVB-N value increased, lipid oxidation aggravated, collagen content and protein content decreased, thawing loss rate increased. Therefore, the sensory quality, eating quality and nutritional quality of pig trotter had greatly changed after freeze-thaw cycles. A comprehensive study of the results showed the quality of pig trotters deteriorated apparently after 3 freeze-thaw cycles, and the pig trotter decayed after 6 freeze-thaw cycles losing the goods value.
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