期刊
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
卷 28, 期 2, 页码 260-267出版社
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
DOI: 10.5713/ajas.14.0511
关键词
Tumbling; Continuous; Intermittent; Quality Characteristic; Prepared Pork Chop
资金
- National Science and 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]
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
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