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《Scientia Agricultura Sinica》 2015-11
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Effects of Pressure Varied Static Brining on Pork Quality

GUO Xin;HUANG Feng;ZHANG Chun-jiang;HU Hong-hai;CHEN Wen-bo;ZHANG Hong;Institute of Agro-Products Processing Science &Technology,Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture;  
【Objective】 The objective of this experiment was to investigate the effect of pressure varied static brining on pork quality,made an approach to the superiority of pressure varied static brining and increase quality of brining meat products.【Method】 Pressure varied static brining(PVSB-test group),atmospheric pressure brining(APB-control 1),vacuum brining(VB-control 2) and pressure increasing brining(PIB-control 3) were employed to prepare cured meat.Subsequently,salting efficiency(salt content,marinade absorption) and various quality indexes including p H value,eating quality(water content,centrifugation loss,drop loss,color,shear force,TPA),salt-soluble protein content,microstructure of pork myolin and myofibrillar protein degradation were investigated.【Result】 In terms of marinade absorption,there was no significant difference between test group and control groups before 4 h and for 4 h resulted in higher than control groups(P0.05).In comparison with control 1,control 2 and control 3,the salt content of test group increased significantly by 31.9%,10.20%,and 7.29%,respectively(P0.05).In comparison with control,the p H value and eating quality increased.Test group resulted in higher p H value during curing than control and presented significances in every time point(P0.05).Water content and water capacity of pork muscle treated with PVSB were increased significantly(P0.05).Test group presented a significance in lower centrifugation loss than control group 1 and lower drop loss than control group 1,control group 2.PVSB showed a significant effect on tenderness,TPA and color.The test group had lower shearing force,hardness,springiness,chewiness and gumminess than control groups(P0.05).PVSB resulted in higher b* of the external than control groups(P0.05),a*,b* of the internal and content of myoglobin had no significant differences among four treatments.PVSB also had a significant effect on meat protein and microstructure of pork myolin.With the curing time extension the soluble protein in pork muscle and marinade was improved.The test group resulted in higher salt soluble protein in pork muscle than control group 1 and control group 3,and lower in marinade than control for 6 h(P0.05),respectively.The degree of myofibrillar protein degradation in test group and control groups was inconsistent.There was no apparent bands appeared or disappeared from 1.5 to 4.5 h in test group,while it had 40 k D fragment appeared at 6h,but not apparent.All control groups had 40 k D fragment appeared.It was showed that the test group resulted in lower protein degradation than control groups.PVSB had decreased the degree of damage in muscle microstructure.After curing,the muscle fiber bundles of the control group 2 and control group 3 were damaged more seriously than test group and control group 1,so they presented wise integrity in the microstructure of pork muscle,while the loose in control group 2 and control group 3.【Conclusion】 As compared with APB,VB and PIB,PVSB increased salting efficiency and improved eating quality significantly.Therefore,this technology should have wider application prospects.
【Fund】: 国家科技支撑计划(2014BAD04B02);; 国家公益性行业(农业)科研专项(201303083-1 201303082-4);; 国家农业科技创新工程
【CateGory Index】: TS251.51
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【Co-citations】
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1 ZHANG Li-yan;XIONG Ling;College of Light Industry and Food Sciences,South China University of Technology;;Effect of Vacuum Pickling on Salt Osmotic Dehydration and Quality Changes of Pork[J];Modern Food Science and Technology;2013-11
2 CHEN Hai-qing;LUO Yu-zhu;HU Jiang;WANG Ji-qing;LIU Xiu;ZHANG Li;College of Animal Science and Technology,Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University;;Association analysis of promoter polymorphism in ANK1 gene with carcass and meat quality traits in Gannan yak[J];Journal of Gansu Agricultural University;2013-06
3 LIN Xianping;YANG Wenge;School of Marine Sciences,Ningbo University;;Effects of irradiation on the gelation properties of muscle protein[J];Journal of Radiation Research and Radiation Processing;2014-01
4 MA Han-jun;DONG Jian-guo;MA Rui-fen;ZHAO Yong-hong;BAI Teng-hui;HAN Yan-an;School of Food Science, Henan Institute of Science and Technology;;Effects of High Pressure Treatment on the Restructured Properties of Minced Beef[J];Modern Food Science and Technology;2014-04
5 XIA An-qi;LI Xin;CHEN Li;CHEN Li-juan;LIU Yue;ZHANG De-quan;Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture;;Effect of Pre-slaughter Transport Time on Lamb Quality[J];Modern Food Science and Technology;2014-09
6 WANG Jian-hui;JIN Na;LIU Dong-min;LIU Yong-le;CHEN Qi;WANG Fa-xiang;LI Xiang-hong;YU Jian;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology;Department of Biology and Chemistry, Hunan University of Science and Engineering;;Histological Characteristics of Grass Carp Muscle during Cold Storage[J];Modern Food Science and Technology;2014-10
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8 LI Mu-chun;KONG Bao-hua;SUN Fang-da;HAN Qi;College of Food Science, Northeast Agricultural University;;Analyzing the Effect of Cassia Extracts on the Decrease in Nitrosamine Content of Harbin Dry Sausages[J];Modern Food Science and Technology;2015-03
9 ZHANG Da-lei;JIANG Ai-min;XIA Lie;LI Jun-guang;CHEN Wei-wei;South China Agricultural University Livestock Processing and the Quality and Safety Control Laboratories;The Center of Livestock and Poultry Products Processing and Development of Engineering Technology Research;;Effect of Ultrafiltration Product of Cantonese Sausage on the Preservation of Ground Beef[J];Modern Food Science and Technology;2015-03
10 FENG Ting;SUN Jing-xin;XU Xing-lian;HUANG Ming;LIU Xiao-ying;College of Food Science and Engineering, Qingdao Agricultural University;National Center of Meat Quality and Safety Control, Nanjing Agricultural University;;Effect of Vacuum-pressure Alternating Tumbling Aided by Ultrasonic Waves on the Quality of Marinated Chicken[J];Modern Food Science and Technology;2015-05
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