In this paper, the effects of freeze-thaw cycles on the total volatile basic nitrogen (TVB-N), thiobarbituricacid–reactive substances (TBARS) value, collagen content, thaw drip loss and protein content of pig trottersat -20±1 °C were studied. The results showed that the effects of freeze-thaw cycles on each index of pigtrotter 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 afterfreeze-thaw cycles. A comprehensive study of the results showed the quality of pig trotters deterioratedapparently after 3 freeze-thaw cycles, and the pig trotter decayed after 6 freeze-thaw cycles losing the goodsvalue.
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