Effects of dense phase carbon dioxide on quality and physical-chemical properties of chilled pork

In order to investigate the effects of dense phase carbon dioxide (DPCD) non-thermal sterilization technology on quality and physical-chemical properties of chilled pork, the prepared chilled pork was subjected to DPCD treatment at 7 MPa, 14 MPa and 21 MPa respectively at 50℃ for 30 min, and pH value, colour and water retention capability were detected after storage at 0-4℃. The results showed that DPCD treatment had significant effect on pH value, a* value and TVB-N value of chilled pork during storage, but had no significant effect on L* value, water retention capability, MIF value, TBA value and carbonyl value. The higher DPCD treatment pressure had better effect on the physical-chemical properties but worse effect on the quality of chilled pork, particularly after treatment at 21 MPa (50℃, 30 min) , the a value of chilled pork decreased significantly (P＜0.01) and it’s colour got gray. This research provides technical basis for applying dense phase carbon dioxide sterilization of chilled pork