Assessment of the cavitation effect on colour attributes of chilled pork with different autolysis during brining

Autor:	A .V. Smirnova, O.N. Krasulya, Vladimir Bogush, E V Kazakova
Rok vydání:	2020
Předmět:	Autolysis (biology) Chemistry Cavitation food and beverages Food science
Zdroj:	IOP Conference Series: Earth and Environmental Science. 613:012062
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/613/1/012062
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a61c4709eabf41014b4178a9a04150f8 https://doi.org/10.1088/1755-1315/613/1/012062 Zobrazit plný text záznamu