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Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops
Author(s) -
Gao Tian,
Li Jiaolong,
Zhang Lin,
Jiang Yun,
Song Lei,
Ma Ruixue,
Gao Feng,
Zhou Guanghong
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6980
Subject(s) - chemistry , food science , solubility , tenderness , cooked meat , zoology , biology , organic chemistry
BACKGROUND Recently, in consideration of the rapidly increasing demand for meat products and the trend towards fast food consumption, the prepared boneless pork chop, as a new style of value‐added product, is cut from pork loins and welcomed by consumers after marinating or further cooking. The effect of different tumbling marinade treatments (control group, CG ; conventional static marinade, SM ; vacuum continuous tumbling marinade, CT ; vacuum intermittent tumbling marinade, IT ) on the water status and protein properties of prepared pork chops was investigated. RESULTS The CT treatment significantly increased T 22 peak area ratio compared with other treatments ( P < 0.05). Histological microstructure results showed that CT treatment significantly increased solubility of salt‐soluble proteins and decreased muscle fiber diameter compared with other treatments ( P < 0.05). The net enthalpy (Δ H ) of IT treatment was significantly lower than SM treatment ( P < 0.05), whereas the protein denaturation temperature ( T m3 ) and Δ H 3 of CT treatment were lower than IT treatment. CONCLUSION These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted. © 2014 Society of Chemical Industry