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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardle...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478494/ https://www.ncbi.nlm.nih.gov/pubmed/26104408 http://dx.doi.org/10.5713/ajas.14.0918 |
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author | Gao, Tian Li, Jiaolong Zhang, Lin Jiang, Yun Yin, Maowen Liu, Yang Gao, Feng Zhou, Guanghong |
author_facet | Gao, Tian Li, Jiaolong Zhang, Lin Jiang, Yun Yin, Maowen Liu, Yang Gao, Feng Zhou, Guanghong |
author_sort | Gao, Tian |
collection | PubMed |
description | The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops. |
format | Online Article Text |
id | pubmed-4478494 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) |
record_format | MEDLINE/PubMed |
spelling | pubmed-44784942015-07-01 Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops Gao, Tian Li, Jiaolong Zhang, Lin Jiang, Yun Yin, Maowen Liu, Yang Gao, Feng Zhou, Guanghong Asian-Australas J Anim Sci Article The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015-07 /pmc/articles/PMC4478494/ /pubmed/26104408 http://dx.doi.org/10.5713/ajas.14.0918 Text en Copyright © 2015 by Asian-Australasian Journal of Animal Sciences |
spellingShingle | Article Gao, Tian Li, Jiaolong Zhang, Lin Jiang, Yun Yin, Maowen Liu, Yang Gao, Feng Zhou, Guanghong Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title | Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title_full | Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title_fullStr | Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title_full_unstemmed | Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title_short | Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
title_sort | effect of different tumbling marination methods and time on the water status and protein properties of prepared pork chops |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478494/ https://www.ncbi.nlm.nih.gov/pubmed/26104408 http://dx.doi.org/10.5713/ajas.14.0918 |
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