Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 28, Issue 7, Pages 1020-1027Publisher
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
DOI: 10.5713/ajas.14.0918
Keywords
Continuous; Intermittent; Tumbling Time; Water Status; Protein Property; Prepared Pork Chop
Categories
Funding
- National Science & Technology Pillar Program during the Twelfth Five-year Plan Period of China [2012BAD28B03]
- Three Agricultural Projects of Jiangsu Province of China [SX(2011)146]
- Fundamental Research Funds for the Central Universities of China [KYZ201222]
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The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.
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