Pulsed pressure assisted brining of porcine meat

文献类型： 外文期刊

第一作者： Jin, Guofeng

作者： Jin, Guofeng;Wang, Qingling;Liu, Chunyou;Jin, Yongguo;Ma, Meihu;He, Lichao;Wang, Qingling;Huang, Feng

作者机构：

关键词： Pulsed pressure;Brining;Pork loin;Texture profile;Amino acid

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN： 1466-8564

年卷期： 2014 年 22 卷

页码：

收录情况： SCI

摘要： Pulsed pressure (PP) is an emerging food processing technology, which is scarcely used in food processing, especially in meat salting. In this study, pork loins were brined using a PP apparatus in order to accelerate the brining rate and improve the product's texture properties. The pulsed pressure cycle was 150 kPa (holding 40 min), atmospheric pressure (holding 20 min), and number of pressure pulses 12. The results indicated that PP assisted brining could effectively shorten the brining time on the basis of reaching the same salt content as the control brined samples (brined at atmospheric pressure). The basic chemical composition and freshness were not markedly affected by PP. The texture profile (hardness, springiness and gumminess) of the PP brined samples was highly improved compared with the control brined samples (P < 0.05). PP assisted brining appears as a promising technology in the meat processing industry in the near future. Industrial relevance: PHP assisting brining could effectively shorten the brining time to about 70% compared to brining at the atmospheric pressure. The water holding capacity was significantly increased, which could consequently improve the production rate. The texture profile (hardness, springiness and gumminess) of the PHP treated samples was highly improved compared with the control samples (P < 0.05). So, PHP will be a promising technology in the meat processing industry in the near future. (C) 2013 Elsevier Ltd. All rights reserved.

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