Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Asian-Australasian Journal of Animal Sciences

Yun Jiang¹  Jiaolong Li²  Lei Song²  Tian Gao²  Guanghong Zhou²  Lin Zhang²  Ruixue Ma²  Feng Gao² 

[1] Ginling College, Nanjing Normal University, Nanjing 210097, .China;Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;

关键词: Tumbling;    Continuous;    Intermittent;    Quality Characteristic;    Prepared Pork Chop;   

DOI  :  10.5713/ajas.14.0511

来源: DOAJ

【 摘 要 】

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

【 授权许可】

Unknown