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

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

Automated summary

Refrigeration is crucial for preserving meat products, but temperature fluctuations and shocks during refrigeration can have significant impacts on product quality. This study found that temperature fluctuations and shocks accelerated the degradation of muscle proteins, increased meat spoilage, and reduced bacteria diversity. Therefore, it is important to control temperature fluctuations and shocks when storing meat products.