摘要：

Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (- 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2-Thiob-arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter &ldquo;a&rdquo; values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.

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