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Curing‐induced water mobility and distribution within intra‐ and extra‐myofibrillar spaces of three pork qualities
Author(s) -
Andersen Rikke H.,
Andersen Henrik J.,
Bertram Hanne C.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01341.x
Subject(s) - swelling , curing (chemistry) , myofibril , brine , swelling capacity , food science , population , chemistry , relaxometry , materials science , composite material , biochemistry , polymer chemistry , magnetic resonance imaging , organic chemistry , medicine , radiology , spin echo , environmental health
Summary This study introduces the use of nuclear magnetic resonance (NMR) relaxometry in the elucidation of the curing‐induced water mobility and distribution within pork. Fresh meat samples of three different meat qualities [normal; pale, soft and exudative (PSE); dark, firm and dry (DFD)] were cured by using different curing conditions (0.9–9% NaCl and 6% NaCl + 10 m m Na 4 P 2 O 7 ). Distributed NMR T 2 relaxation data revealed the presence of three distinct water populations ( T 2 b , T 21 , T 22 ), with the T 21 population being most influenced by the curing conditions, which was reflected by strong correlations between the salt‐induced swelling and the mean relaxation time of the T 21 population. Consequently, the T 21 population reflects the myofibrillar swelling, and is an excellent indicator of myofibrillar geometry upon curing. Both the NMR data and the salt‐induced swelling capacity were highly dependent on fresh meat quality. Independent of brine composition, the DFD meat had a significantly higher swelling capacity than the two other meat qualities. A higher response to NaCl concentration on the swelling capacity was observed for PSE and normal meat than for DFD meat, which suggests interactions between the pH of the meat and NaCl‐induced swelling.