Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Kim, Honggyun; Ramachandraiah, Karna; Yun, Young Chan; Kwon, In Suk; Park, Ha Neul; Kim, Hack-Youn; Lee, Eunjung; Hong, Geun-Pyo

doi:10.5851/kosfa.2020.e77

Cited by 8 publications

(3 citation statements)

References 28 publications

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“…In a recent study, the salting effect caused by different methods among vacuum salting, ultrasonic salting, brining and injection was compared. The result showed that injection had the highest efficiency (Zhao et al ., 2017; Kim et al ., 2020). Brine injection has been used widely in the processing industry of pork, beef and chicken.…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection

Wang

Jiang

et al. 2021

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the changes in physicochemical properties and myofibrillar protein properties of grass carp meat during brining and brine injection at 4 °C. The time reached equilibrium was 7 h in brining group and 5 h by injection, where the salt content was about 1.76%. The water content, water holding capacity and yield in injection group (86.59%, 9.18% and 110%, respectively) were higher than brining group (84.76%, 11.47%, and 108%, respectively) at equilibrium point significantly (P < 0.05). This was attributed to the more swollen filament lattices and disordered protein structure in injection group (P < 0.05). The myofibrillar protein structure was compared, including sulphydryl content, surface hydrophobicity, solubility, sodium dodecyl sulphate polyacrylamide gel electrophoresis pattern and secondary structure. The injection group presented the better quality of salted fish meat in shorter time.

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Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection

Wang

Jiang

et al. 2021

Int J of Food Sci Tech

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“…The textural indexes of hairtail products were closely related to their edible quality and consumer acceptance (Brishti et al., 2021). As moisture–protein and protein–protein interactions could intensely occur at varied ionic strength treatment groups, the essential role of salt ions in moderating these interactions has been widely reported, significantly affecting the edible quality of hairtail (Kim et al., 2020). In our study, the texture analyzer was used to measure the textural indexes mentioned before, and variations in the response to texture attributes of heated hairtail treated at different ionic strengths (0.1, 0.5, 1.0, and 2.0 M) are presented in Figure 2.…”

Section: Resultsmentioning

confidence: 99%

Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces

Liu,

Cai,

Tang

et al. 2023

Journal of Food Science

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This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2 M NaCl showed superior texture and sensory scores. The ionic strength had a significant positive correlation with the chewiness and cohesion of cooked hairtail (p < 0.01). Furthermore, the myofibrillar protein content and total sulfhydryl content increased significantly. Circular dichroism spectra analysis revealed a transition in the protein structure from a β‐sheet structure to an α‐helical structure as the ionic strength decreased. The ionic strength had a significant impact on the interaction between protein and flavor compounds. Specifically, it impacted the expression of certain volatile components (p < 0.05). Our study suggests that selecting the appropriate cooking method is crucial for both healthiness and sensory quality of processed hairtail products, and ionic strength mediation is superior in both aspects.

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“…Many authors [75,[151][152][153][154] have pointed to the rise in moisture content (the waterholding capacity) of buffalo meat, beef chunk, chicken breast, and pork loin treated with plant-derived extracts and salt solutions. The significant space between the thin and thick filaments caused by myofibrillar disintegration, the degradation of the connective tissues (the perimysium and endomysium), and the dissolution of collagen affect the level of water retention by the muscles [155], resulting in the softening of the texture of the meat, for example, for beef meat samples marinated with asparagus juice and traditional balsamic vinegar.…”

Section: Effect Of Plant-based Marinades On Quality Of Meatmentioning

confidence: 99%

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

Latoch,

Czarniecka-Skubina,

Moczkowska-Wyrwisz

2023

Foods

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Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.

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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Abstract: This study was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (iPET) through the High Valueadded Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (No. 317031-4).

Cited by 8 publications

References 28 publications

Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection

Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection

Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

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