Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

“…This consequently leads to a change in the moisture distribution of the product and reduces a w . These results stand in line with Liu et al (2022) findings, in which they discovered that sorbitol significantly reduced a w in minced pork tenderloin. The reduction of a w inhibits microbial activities and chemical reactions, reducing the spoilage of food and prolonging its shelf life.…”

“…These can bind to proteins in meat products and increase the polarity of certain groups in muscle proteins, converting some of the free water in myogenic fibers into bound water. This contributes to a change in the water distribution of the product and reduces water activity (a w ) ( Liu et al, 2022 ). Furthermore, research suggests that polyhydroxy alcohols have an antibacterial effect, effectively inhibiting the growth of harmful microorganisms ( Syafiq, Sapuan, Zuhri, Othman, & Ilyas, 2022 ).…”

“…Sorbitol is a polyhydroxy alcohol, containing 6 hydroxyl groups, that can be hydrogen bonded with the hydroxyl groups in water, increasing water holding capacity (WHC), improving texture, decreasing a w , and prolonging the storage life of meat products ( Martins, Sentanin, & De Souza, 2019 ). Additionally, it can influence the microbial and enzymatic activity in the product, affecting protein and fat degradation, flavor formation, while also having antibacterial activity ( Liu et al, 2022 , Chai et al, 2022 ). There are few reports on the application of polyhydroxy alcohols for salt reduction in dry-cured fermented meat products.…”

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

“…The lowest aw was observed in the UG4 group. This observation was consistent with the study results of Liu et al [ 24 ], reporting that glycerol-mediated curing decreased the aw of ground pork, probably because glycerol contains three hydroxyl groups that could bind to proteins and fats to increase the polarity of certain groups and convert some free water into bound water, thus decreasing aw. The decrease in aw by UT can be attributed to the mechanical effect of microbubble rupture, which increases NaCl transfer and decreases aw [ 34 ].…”

“…The aw was measured using a previously described method with some modifications [ 24 ]. Five milligrams of meat samples were weighed and measured using an aw measuring instrument (Huake HD-4B, Wuxi, China).…”