Abstract:Freezing is a common method of pork storage. However, long-term frozen storage greatly impacts the quality of raw and cooked pork. The effects of freezing time (0, 120, 240, 360 d) on the nutritional quality, edible quality and storage characteristics of pork before and after heating at -18 ℃ were investigated. With the prolongation of frozen storage time, the water content, elasticity and soluble protein content of raw and cooked pork decreased significantly (P<0.05), while the free amino acid content, POV value and TBARS value all increased significantly (P<0.05). The hardness, adhesive property and chewiness gradually increased. The results of electronic nose showed a significant difference in flavor among groups (P<0.05). The quality of pork decreased significantly with the extension of freezing storage time, and the quality severely deteriorated with the edible value decreased after 120 days of frozen storage.
