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 < 0.05) at -8 °C, -8/-18 °C, -18/-25 °C after 1 month of frozen storage. The water redistribution within the patties was detected by LF-NMR analyses. After 6 months of frozen storage, the TBARS and carbonyl content of samples frozen at -8/-18 ℃ increased by 444% and 239%, respectively. Meanwhile, a decrease in fluorescence intensity reflected a decline in protein structure integrity. The association among quality, oxidative reactions and protein structure were elucidated by principal component analysis. The quality deterioration of the pork patties may be induced by the oxidative reaction and destruction of protein structural integrity during frozen storage.

速冻猪肉肉饼（-30°C，30分钟后）的质量，蛋白质结构和氧化反应的变化，这些肉冻在-8°C，-18°C，-25°C，-8 / -18 °C（在-8°C下存储5天，然后在-18°C下存储5天，存储周期持续到存储期结束），-18 / -25°C（与-8 /分别在-18°C，-18°C和-25°C的温度下进行了0、1、2、3和6个月的调查。猪肉馅饼的a *值，pH，持水量和质地特性发生了显着变化（P<0.05）在冷冻储存1个月后于-8°C，-8 / -18°C，-18 / -25°C进行。通过LF-NMR分析检测出肉饼中的水重新分布。冷冻保存6个月后，在-8 / -18℃冷冻的样品中TBARS和羰基含量分别增加了444％和239％。同时，荧光强度的降低反映了蛋白质结构完整性的降低。通过主成分分析阐明了质量，氧化反应和蛋白质结构之间的关联。冷冻储存过程中的氧化反应和蛋白质结构完整性的破坏可能导致猪肉饼的质量下降。