Park Dong Hyeon, Kim Eun Jeong, Kim Honggyun, Hong Geun-Pyo, Choi Mi-Jung
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Republic of Korea.
Foods. 2022 Dec 13;11(24):4021. doi: 10.3390/foods11244021.
Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.
过冷具有在不发生相变的情况下保持食品新鲜度的优点。然而，维持过冷状态却很困难。静态温度控制作为多种过冷技术之一，被用于稳定的过冷储存。在本实验中，研究了以下外部因素对维持食品过冷状态的影响。有三个主要参数会影响食品的过冷状态：（1）正确设置过冷算法的低温极限，（2）缓慢冷却至目标温度，以及（3）将温度波动降至最低。因此，设计了以下猪里脊肉的逐步冷却算法：低温极限为−3.0°C，储存期为36小时，随后低温极限为−3.5°C持续24小时。保存在−3.0°C的样品呈现100%的过冷状态。分析了猪里脊肉的物理化学性质，包括滴水损失、烹饪损失、质地、颜色、总挥发性盐基氮（TVBN）和总需氧菌数（TAC）。过冷肉样品的滴水损失值低于过冷保鲜肉的滴水损失值。此外，处理过的样品的TVBN和TAC与新鲜样品的TVBN和TAC没有显著差异（p>0.05）。总之，过冷储存比冷藏储存能更好地延长猪里脊肉的新鲜度和品质。
