Open AccessAssessment of the cavitation effect on colour attributes of chilled pork with different autolysis during brining
Author(s) -
Olga Krasulya,
A .V. Smirnova,
Ekaterina Kazakova,
Vladimir Bogush
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012062
Subject(s) - brine , salting , autolysis (biology) , chemistry , food science , sonication , pulp and paper industry , chromatography , biochemistry , organic chemistry , engineering , enzyme
The study assesses the effect of low-frequency ultrasonic pre-treatment of slightly saturated 3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used to formulate recommendations to stabilise surface and intramuscular colouration in normally autolysed, PSE- and DFD-defective pork by cavitational disintegration of liquid sodium chloride-based salting media. Cavitational pre-activation of 3% brine using a submersible low-frequency sonication technique is recommended as a method to optimise colour attributes in normally autolysed pork and meat with inner and surface DFD defects. Prior cavitational activation of 3% brine was shown undesirable with PSE meat due to a reduced steadiness of the component a* (degree of redness) in the CIELab colour system.