Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Abstract

In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO 3 ) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO 3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO 3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO 3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat

“…To evaluate the effects of deep-sea storage on the texture of whale meat, the shear and compressive stress of whale meat were measured with a rheometer (Creep meter RE2-33005B, Yamaden, Tokyo) in accordance with the method described by Kim et al [ 33 ] with modifications. For the measurement of shear and compressive stress, samples (approximately 40 g) were heated in a hot water bath at 80 °C for 30 min, cut into pieces measuring 10 × 10 × 10 mm, and then punctured with two types of plungers (wedge shape, 8 × 0.25 mm, 20 mm long; disk shape, 40 mm) at 5.0 mm/s, stopping at 100 % of the thickness.…”

“…The color ( L *, lightness; a *, redness; b *, yellowness) of the surface of raw whale meat was measured at four points using a color difference meter (CR-400, Konica Minolta, Tokyo) at room temperature (25 °C) in accordance with a previously reported method to measure meat color [ 33 ]. The ΔL *-, Δa *-, and Δb *-values of each sample between before and after refrigerated storage were calculated.…”

Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors

“…[9] The sodium hydrogen carbonate treated pork ham exhibited a looser tissue structure and induced the formation of a number of small cavities. [10] Bromelain and papain have been used as collagenous and myofibrillar protein tenderizers and they are generally recognized as safe. [11] The use of ultrasonic treatment is a lowpolluting, inexpensive, and efficient process of extracting and restructuring muscle tissue.…”