Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork patties (after -30 °C, 30 min), which were frozen at -8 °C, -18 °C, -25 °C, -8/-18 °C (stored at -8 °C for 5 days, then stored at -18 °C for 5 days, storage cycle continue until the end of storage period), -18/-25 °C (the same process as -8/-18 °C, temperature is -18 °C and -25 °C) for 0, 1, 2, 3, and 6 months were investigated. The a*-value, pH, water holding capacity and texture properties of pork patties were significantly changed (P