Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing

Summary This study evaluated the effects of freezing method and storage time on the quality changes of pork longissimus thoracis ( LT ). The results showed that, compared to air blast freezing ( AF ), better microstructure was observed in pork under immersion solution freezing ( ISF ) mainly due to higher freezing rate. ISF group had significantly lower thawing loss at 1, 31 and 91 days and higher shear force at 1 day than AF ( P < 0.05). A significant reduction in TBARS value at 61 and 91 days was observed in ISF samples ( P < 0.05). No significant differences were observed between the two treatments in the colour, cooking loss and sulfhydryl groups ( P > 0.05). All quality indicators were significantly affected by storage time ( P < 0.05). It is concluded that ISF could maintain better microstructure, improve water‐holding capacity and inhibit lipid oxidation during pork LT frozen storage.