The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

In this study, we evaluate the effect of gelatin coating and sonication of wetaged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatincoated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.

Automated summary

In this study, the effect of gelatin coating and sonication on the quality of wet-aged pork loin was evaluated. The moisture content was the highest in the sample with 5% gelatin coating and sonication, and the pH was lower with sonication. The aging and cooking losses were reduced with gelatin coating and sonication treatment, while the water holding capacity was the highest in the sample with 1% gelatin coating. The thiobarbituric acid reactive substances value was decreased with coating, and the myofibrillar fragmentation index and shear force were improved.