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.