Article

Development of temperature control algorithm for supercooling storage of pork loin and its feasibility for improving freshness and extending shelf life

SangYoon Lee1, Dong Hyeon Park1, Eun Jeong Kim2, Honggyun Kim3, YunJung Lee1, Mi-Jung Choi1,*
Author Information & Copyright
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
2Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Korea.
3Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Korea.
*Corresponding Author: Mi-Jung Choi, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. E-mail: choimj@konkuk.ac.kr.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 10, 2022 ; Revised: Mar 17, 2022 ; Accepted: Mar 30, 2022

Published Online: Apr 04, 2022

Abstract

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°C, -18°C, and -3°C (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 at maintaining meat quality.

Keywords: pork loin; freshness; stepwise algorithm; supercooling storage


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