title: Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.
abstract: The objective of the study was to investigate how prechilling (PC; first chilling stage in 2-stage rapid chilling) parameters affected water-holding capacity (WHC) of chilled pork (sus scrofa) and to use response surface methodology (RSM) to optimize the PC parameters. The results showed that temperature, time, and air velocity were the major PC parameters that influenced the WHC of chilled pork significantly (p < 0.05). The significance for these effects followed the order: air velocity > temperature > time. The optimal conditions for prechilling determined by Box-Behnkan statistical design were as follows: air velocity, 2.2 m/s; PC temperature, -22°c; and PC time, 1.5 h. The mean drip loss under optimal conditions was 4.29%.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Chen
authors.forename: Xiaoguang
authors.initials: X
authors.lastname: Dong
authors.forename: Zhongfeng
authors.initials: Z
authors.lastname: Yao
authors.forename: Baocai
authors.initials: B
authors.lastname: Xu
authors.forename: Shaobo
authors.initials: S
authors.lastname: Zhen
authors.forename: Chun
authors.initials: C
authors.lastname: Li
authors.forename: Xingmin
authors.initials: X
authors.lastname: Li
mesh_terms: D000818:Animals; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D012034:Refrigeration / Q000379:methods*; D013552:Swine; D013997:Time Factors; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water