PMID- 20416749
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20120803
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 83
IP  - 2
DP  - 2009 Oct
TI  - Physicochemical change and protein oxidation in porcine longissimus dorsi as 
      influenced by different freeze-thaw cycles.
PG  - 239-45
LID - 10.1016/j.meatsci.2009.05.003 [doi]
AB  - Effects of different freeze-thaw cycles (0, 1, 3 and 5) on physicochemical change 
      and protein oxidation in porcine longissimus dorsi were investigated. When the 
      number of freeze-thaw cycles increased, the thawing losses, cooking loss and 
      b*-value increased (P<0.05), a*-value decreased (P<0.05). The cutting forces of 
      pork increased after one cycle of freeze-thaw (from 28.3N to 40.4N) (P<0.05), but 
      the further increase of freeze-thaw cycles would lead to decrease of cutting 
      force. The decreases in Ca(2+)- and K(+)-ATPase activity and sulfhydryl group 
      (P<0.05) content with concomitant increases in carbonyl content and 
      thiobarbituric acid-reactive substances (TBARS) value (P<0.05) showed that 
      multiple freeze-thaw could cause the porcine protein and fat oxidation, 
      especially for the pork subjected to five freeze-thaw cycles. Gel electrophoresis 
      patterns of porcine muscle showed that multiple freeze-thaw cycles could cause 
      cross-linking of protein in myofibril. Overall, the freeze-thaw process has a 
      detrimental effect on the quality of pork.
FAU - Xia, Xiufang
AU  - Xia X
AD  - College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 
      150030, China; College of Food Science, Heilongjiang August First Land 
      Reclamation University, Daqing, Heilongjiang 163319, China.
FAU - Kong, Baohua
AU  - Kong B
FAU - Liu, Qian
AU  - Liu Q
FAU - Liu, Jing
AU  - Liu J
LA  - eng
PT  - Journal Article
DEP - 20090510
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2010/04/27 06:00
MHDA- 2010/04/27 06:01
CRDT- 2010/04/27 06:00
PHST- 2008/10/12 00:00 [received]
PHST- 2009/04/30 00:00 [revised]
PHST- 2009/05/05 00:00 [accepted]
PHST- 2010/04/27 06:00 [entrez]
PHST- 2010/04/27 06:00 [pubmed]
PHST- 2010/04/27 06:01 [medline]
AID - S0309-1740(09)00132-6 [pii]
AID - 10.1016/j.meatsci.2009.05.003 [doi]
PST - ppublish
SO  - Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 
      May 10.