Table 7. Volatile basic nitrogen contents of thawed pork neck and chicken leg meat according to various freezing temperatures and storage periods
VBN (mg/100 g) |
Sample | Storage temperature (°C) | Storage period (mon) |
Control | 0.5 | 1 | 2 | 3 | 4 | 5 | 6 |
Pork neck | −18 | 4.12±0.44e | 4.66±0.35e | 5.57±0.23d | 7.73±0.48cA | 8.02±0.16bcA | 8.21±0.16bcA | 8.56±0.41abA | 9.00±0.35aA |
−50 | 4.12±0.44d | 4.28±0.17d | 5.21±0.33c | 6.44±0.24bB | 6.67±0.18bB | 7.98±0.26aA | 7.93±0.25aA | 8.08±0.42aB |
−60 | 4.12±0.44c | 4.18±0.26c | 4.96±0.34b | 5.97±0.24aB | 6.06±0.43aC | 6.47±0.17aB | 6.29±0.55aB | 6.54±0.32aC |
Chicken leg meat | −18 | 4.17±0.26d | 5.87±0.25bcA | 5.30±0.57c | 5.86±0.42bc | 6.58±0.25bA | 6.40±0.39bA | 6.28±0.54bcAB | 8.10±1.12aA |
−50 | 4.17±0.26c | 4.36±0.29cB | 5.54±0.35b | 5.70±0.35b | 5.88±0.17bB | 5.57±0.16bB | 6.82±0.18aA | 7.19±0.75aAB |
−60 | 4.17±0.26c | 4.29±0.17cB | 5.07±0.33b | 5.13±0.36b | 5.24±0.10bC | 5.10±0.18bB | 5.55±0.34bB | 6.10±0.35aB |
Means with different letters within the same storage temperature are significantly different (p<0.05).
Means with different letters within the same storage period are significantly different (p<0.05).
VBN, volatile basic nitrogen.