Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Abstract

This study was conducted to evaluate the effect of storage temperature and duration on oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings were stored for 0, 30, 60, 90, and 180 d at -7°C, -18°C, and an oscillation between -7°C and -18°C. The samples stored at -7°C for 180 d had significantly higher levels of TBARS and protein carbonyls than those stored at -18°C and the fluctuating -7°C/-18°C (P<0.05). The percentage of unsaturated fatty acids in total lipids decreased with extended storage times. The volatile compounds with pleasant odours decreased with time, while the compounds with pungent tastes and smells increased (P<0.05). The sensory results showed that the dumplings stored at higher frozen temperatures for long periods of time had significantly lower acceptability scores (P<0.05). The results suggest that oxidation is a primary cause of quality deterioration in pork dumpling filler during frozen storage.