Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
| Autor: | Haeun Kim, Koo Bok Chin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Animal Bioscience, Vol 35, Iss 3, Pp 494-502 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2765-0189 2765-0235 |
| DOI: | 10.5713/ab.21.0320 |
| Popis: | Objective The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage. Methods Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at −70°C. The TBARS and VBN increased from 8 weeks of storage (p0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of −30°C or −70°C without detrimental effects. |
| Databáze: | Directory of Open Access Journals |
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