Table 5.
Sensory evaluation of fresh and frozen-thawed pork loins dur ing storage at -1.5, 4, and 15°C
| Organoleptic parameter | Treatment | Storage temperature (°C) | Storage period (day)
|
| 0 | 2 | 4 | 6 | 8 | 10 |
| Freshness | Control (fresh) | 15 | 8.90±1.221)Aa2) | 3.20±1.03Cb | 2.10±0.88Db | - | - | - |
| 4 | 8.90±1.22Aa | 6.92±0.99Ab | 4.90±0.99Bc | 3.40±0.70Bcd | 2.54±0.71Bd | 2.24±0.97Bd |
| -1.5 | 8.90±1.22Aa | 7.56±1.46Aab | 6.90±0.74Aab | 6.60±0.84Ab | 6.48±0.97Ab | 6.60±1.07Ab |
| Frozen thawed | 15 | 8.30±1.42Aa | 4.70±0.82BCb | 3.10±1.10CDb | - | - | - |
| 4 | 8.30±1.42Aa | 6.40±1.07ABab | 4.40±1.07BCbc | 3.70±1.25Bcd | 2.20±0.63Bd | 2.10±1.37Bd |
| -1.5 | 8.30±1.42Aa | 7.40±0.65Aab | 6.70±0.46Ab | 6.30±0.95Ab | 6.30±1.06Ab | 5.90±0.73Ab |
| Appearance | Control (fresh) | 15 | 8.20±1.40Aa | 4.20±1.03Bb | 2.10±0.99Cb | - | - | - |
| 4 | 8.20±1.40Aa | 6.70±1.06Aa | 4.70±0.95Bb | 3.40±0.97Bbc | 2.60±0.67Bc | 2.10±0.70Bc |
| -1.5 | 8.20±1.40Aa | 7.10±1.00Aab | 7.10±0.74Aab | 6.40±0.91Aab | 6.70±0.65Aab | 6.28±0.84Ab |
| Frozen thawed | 15 | 7.80±0.81Aa | 4.40±0.97Bb | 2.70±1.16Cb | - | - | - |
| 4 | 7.80±0.81Aa | 6.40±1.07Aab | 5.48±1.62ABb | 4.90±1.20ABb | 2.70±0.82Bc | 2.10±1.45Bc |
| -1.5 | 7.80±0.81Aa | 7.30±0.79Aab | 6.40±1.07ABabc | 5.50±1.08Ac | 5.68±0.82Abc | 5.60±0.58Ac |
| Texture | Control (fresh) | 15 | 7.30±0.58Aa | 5.12±1.15Bb | 3.10±1.10Cc | - | - | - |
| 4 | 7.30±0.58Aa | 6.33±1.25ABab | 5.30±0.95Bb | 3.30±1.06Bc | 2.40±1.07Bc | 2.20±0.92Bc |
| -1.5 | 7.30±0.58Aa | 7.50±0.65Aa | 6.93±0.42ABab | 6.30±0.88Aab | 6.40±0.62Aab | 5.98±0.77Ab |
| Frozen thawed | 15 | 8.07±0.82Aa | 6.00±1.41ABa | 3.20±1.03Cb | - | - | - |
| 4 | 8.07±0.82Aa | 6.70±1.06ABab | 5.90±1.10ABb | 4.90±1.20ABb | 2.50±0.85Bc | 2.40±0.84Bc |
| -1.5 | 8.07±0.82Aa | 7.30±1.02Aab | 7.10±0.79Aabc | 6.30±1.06Abc | 6.10±0.45Abc | 5.60±0.71Ac |
| Odor | Control (fresh) | 15 | 8.60±1.35Aa | 4.70±1.64Bb | 1.80±0.87Cc | - | - | - |
| 4 | 8.60±1.35Aa | 7.55±1.25Aa | 4.10±0.99BCb | 3.00±1.15Bbc | 1.50±0.71Bc | 1.40±0.84Bc |
| -1.5 | 8.60±1.35Aa | 8.30±1.64Aab | 7.20±1.23Aabc | 5.92±0.88Abc | 5.27±1.40Ac | 4.80±1.32Ac |
| Frozen thawed | 15 | 8.60±1.06Aa | 4.50±1.18Bb | 2.20±1.75Cb | - | - | - |
| 4 | 8.60±1.06Aa | 7.50±1.27Aa | 4.80±1.32ABb | 4.50±1.18ABbc | 2.50±1.08Bcd | 1.70±0.82Bd |
| -1.5 | 8.60±1.06Aa | 7.60±1.96Aab | 6.62±1.58Aabc | 5.46±1.26Abc | 4.90±0.99Ac | 4.20±0.92Ac |
| Overall acceptability | Control (fresh) | 15 | 8.80±1.45Aa | 3.00±0.94Bb | 1.90±0.99Bb | - | - | - |
| 4 | 8.80±1.45Aa | 8.63±1.25Aab | 6.92±0.74Abc | 6.40±0.88Acd | 4.88±0.84Bde | 3.56±0.67Be |
| -1.5 | 8.80±1.45Aa | 8.40±1.27Aab | 8.02±0.67Aab | 7.20±0.99Aab | 6.80±0.84Aab | 6.24±1.40Ab |
| Frozen thawed | 15 | 8.60±0.78Aa | 4.40±1.17Bb | 2.10±0.88Bb | - | - | - |
| 4 | 8.60±0.78Aa | 7.80±1.23Aab | 6.60±1.07Aabc | 5.82±1.07Abc | 5.10±0.74Bcd | 3.22±1.26Bd |
| -1.5 | 8.60±0.78Aa | 8.26±1.14Aab | 8.16±1.66Aab | 6.82±0.92Aab | 6.24±0.92ABab | 5.87±1.32Ab |
Each value is mean±SD.
Mean values in the same column (A-D) or row (a-e) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).