Table 3.
Changes in the VBN and TBARS of the pork loins depending on the various freezing temperatures and storage periods
| Storage period (months) | − 18 | − 50 | − 60 |
|---|---|---|---|
| Storage temperature (°C) | |||
| TBARS (mg MDA/kg) | |||
| Control | 0.2090 ± 0.0094b | 0.2090 ± 0.0094a | 0.2090 ± 0.0094a |
| 0 | 0.2001 ± 0.0056bA | 0.1919 ± 0.0098aA | 0.1870 ± 0.0138bA |
| 1 | 0.2627 ± 0.0578aA | 0.2114 ± 0.0217aA | 0.2090 ± 0.0113aA |
| 3 | 0.2090 ± 0.0098bA | 0.2017 ± 0.0342aA | 0.1883 ± 0.0128bA |
| 6 | 0.2302 ± 0.0252abA | 0.2180 ± 0.0244aA | 0.1960 ± 0.0056abA |
| VBN (mg/100 g) | |||
| Control | 6.37 ± 0.29d | 6.37 ± 0.29c | 6.37 ± 0.29c |
| 0 | 6.34 ± 0.20dA | 6.37 ± 0.18cA | 6.31 ± 0.25cA |
| 1 | 6.77 ± 0.18cA | 6.52 ± 0.15cB | 6.49 ± 0.20cB |
| 3 | 8.34 ± 0.25bA | 7.41 ± 0.31bB | 7.19 ± 0.24bB |
| 6 | 9.26 ± 0.31aA | 8.57 ± 0.14aB | 8.33 ± 0.14aB |
a−dMeans significantly different within the same storage temperature (p < 0.05)
A,BMeans significantly different within the same storage period (p < 0.05)