Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine

Maintaining meat quality during frozen storage poses a significant challenge for the food industry. This study utilized a 23.5 % sodium chloride (NaCl) solution as the control refrigerant (NIF) and examined the effects of substituting 10 % of NaCl in the refrigerant with l -proline and/or l -lysine on the storage (−20 °C) quality and oxidation stability of frozen pork via contact immersion. Results revealed that compared to NIF, l -lysine and the combination of l -lysine with l -proline could reduce the TBARS values of the frozen pork by 44.81 % and 39.30 %, the carbonyl contents of MP by 34.63 % and 43.34 %, and increase the total sulfhydryl contents of MP by 102.31 % and 96.69 % at 9 weeks of frozen storage, respectively, which indicated that l -lysine and its combination were effective in reducing the oxidation of lipids and proteins in frozen pork during storage. This was achieved by slowing the decline in the activities of catalase, superoxide dismutase, and glutathione peroxidase, minimizing mitochondrial damage, and decreasing reactive oxygen species content. Consequently, this approach enhanced the a∗ value of frozen pork while reducing its NaCl content. This study offers a novel approach for the meat industry, effectively controlling oxidation and improving the quality of frozen pork during storage. • Lys/Pro could improve the storage quality and oxidation stability of frozen pork. • The effect resulted from improved activity of GSH-PX and reduced ROS level in pork. • The reduced ROS level could be attributed to the decrease of mitochondrial damage. • It provides a new approach for improving the quality of frozen meat.