Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality

Abstract

Refrigeration is considered as prime technology for preserving meat products. Notwithstanding, temperature alterations is commonly ignored by industry during refrigeration, which have impact on product quality. Thus, we conducted research on the pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 days, whereas different temperature fluctuations and shocks were established depending on 4°C. Data exposed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in ±2℃ fluctuations group than constant temperature group. Additionally, both temperature fluctuations and shocks groups accelerated the myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in ±2°C fluctuations group than constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated the meat spoilage via progressively expanding the water-loss channels, which can reduce the meat edibility. This study provides a new theoretical basis about the proper uses of refrigerated-temperature for storing meat products.