A NEW APPROACH TO MAINTAIN THE MANUFACTURING PROPERTIES OF FROZEN PORK MEAT

摘要

IntroductionFrozen storage is an economically favorable way of meat storage. However, it can affect meat quality attributes such as thawing loss, colour and tenderness (Farouk and Swan 1998; Honikel et al. 1986; Farouk et al. 2003). Coating the foods with edible materials has also been researched as a means to improve the freezing procedure (Matuska et al. 2006). Coating fish, Shrimp, Scallop with sodium alginate showed that coating with sodium alginate can prolong shelf life of them, reducing thawing loss, cooking loss and weight loss during frozen storage (wang et al. 1994; Zeng and Xu 1997).However, whether it can improve the quality of frozen pork cuts is unknown. The main objective of this study was to explore an edible coating with sodium alginate to improve frozen meat quality. The difference impact of sodium alginate concentration (SAC), calcium chloride concentration (CaCl2) and the time of sodium alginate solution reacts with CaO2 solution on the meat surface (Time) were examined. For the optimal coating conditions of pork meat, frozen storage was performed to investigate whether coating pork meat with sodium alginate could increase its quality during frozen storage.