Browse > Article
http://dx.doi.org/10.5713/ajas.14.0511

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops  

Gao, Tian (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Li, Jiaolong (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Zhang, Lin (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Jiang, Yun (Ginling College, Nanjing Normal University)
Ma, Ruixue (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Song, Lei (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Gao, Feng (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Zhou, Guanghong (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.28, no.2, 2015 , pp. 260-267 More about this Journal
Abstract
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.
Keywords
Tumbling; Continuous; Intermittent; Quality Characteristic; Prepared Pork Chop;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Cassidy, R. O., H. W. Ockerman, B. Krol, P. S. Van Roon, R. F. Plimpton, and V. R. Cahill. 1978. Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue. J. Food Sci. 43:1514-1518.   DOI
2 Alvarado, C. and S. McKee. 2007. Marination to improve functional properties and safety of poultry meat. J. Appl. Poult. Res. 16:113-120.   DOI
3 Baublits, R. T., F. W. Pohlman, A. H. Brown Jr, and Z. B. Johnson. 2005. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70:205-214.   DOI   ScienceOn
4 Bourne, M. C. 1978. Texture Profile Analysis. Food Technol. 32:62-66, 73.
5 Cheng, J. H., S. T. Wang, Y. M. Sun, and H. W. Ockerman. 2011. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Sci. 87:223-228.   DOI   ScienceOn
6 Cheng, Q. and D. W. Sun. 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Crit. Rev. Food Sci. 48:137-159.   DOI   ScienceOn
7 deMan, J. M. 1999. Principles of Food Chemistry. 3rd edn. Springer, NY, USA.
8 Gurikar, A. M., V. Lakshmanan, Y. P. Gadekar, B. D. Sharma, and A. S. R. Anjaneyulu. 2014. Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks. J. Food Sci. Technol. 51:1363-1369.   DOI   ScienceOn
9 Dzudie, T. and A. Okubanjo. 1999. Effects of rigor state and tumbling time on quality of goat hams. J. Food Eng. 42:103-107.   DOI   ScienceOn
10 Farouk, M. M. and K. J. Wieliczko. 2003. Effect of diet and fat content on the functional properties of thawed beef. Meat Sci. 64:451-458.   DOI   ScienceOn
11 Gillett, T. A., R. D. Cassidy, and S. Simon. 1982. Ham massaging. Effect of massaging cycle, environmental temperature and pump level on yield, bind, and color of intermittently massaged hams. J. Food Sci. 47:1083-1088.   DOI
12 Hayes, J. E., E. M. Desmond, D. J. Troy, D. J. Buckley, and R. Mehra. 2006. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. Meat Sci. 72:380-386.   DOI   ScienceOn
13 Hayes, J. E., T. A. Kenny, P. Ward, and J. P. Kerry. 2007. Development of a modified dry curing process for beef. Meat Sci. 77:314-323.   DOI   ScienceOn
14 Kim, S. Y., J. H. Choi, Y. S. Choi, H. Y. Kim, K. I. Ahn, H. W. Kim, T. H. Kim, D. H. Song, and C. J. Kim. 2012. Effects of low-temperature tumbling on the quality characteristics of restructured chicken breast ham. Korean J. Food Sci. Anim. Resour. 32:268-273.   과학기술학회마을   DOI   ScienceOn
15 Lachowicz, K., M. Sobczak, L. Gajowiecki, and A. Zych. 2003. Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles. Meat Sci. 63:225-233.   DOI   ScienceOn
16 Lawrie, R. A. and D. A. Ledward. 2006. Lawrie's Meat Science. 7th ed. Woodhead Publishing, Cambridge, England.
17 Pietrasik, Z. and P. J. Shand. 2003. The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls. Meat Sci. 65:771-778.   DOI   ScienceOn
18 Pietrasik, Z. and P. J. Shand. 2004. Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef. Meat Sci. 66:871-879.   DOI   ScienceOn
19 Ockerman, H. W. and C. S. Organisciak. 1978. Diffusion of curing brine in tumbled and non-tumbled porcine tissue. J. Food Prot. 41:178-181.   DOI
20 Offer, G. and J. Trinick. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8:245-281.   DOI   ScienceOn
21 Plimpton, R. F., C. J. Perkins, T. L. Sefton, V. R. Cahill, and H. W. Ockerman. 1991. Rigor condition, tumbling and salt level influence on physical, chemical and quality characteristics of cured, boneless hams. J. Food Sci. 56:1514-1518.   DOI
22 Ruiz De Huidobro, F., E. Miguel, E. Onega, and B. Blazquez. 2003. Changes in meat quality characteristics of bovine meat during the first 6 days post mortem. Meat Sci. 65:1439-1446.   DOI   ScienceOn
23 Rodbotten, M., E. Kubberød, P. Lea, and O. Ueland. 2004. A sensory map of the meat universe. Sensory profile of meat from 15 species. Meat Sci. 68:137-144.   DOI   ScienceOn
24 Vote, D., W. Platter, J. Tatum, G. Schmidt, K. Belk, G. Smith, and N. Speer. 2000. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. J. Anim. Sci. 78:952-957.
25 SAS. 2006. SAS User's Guide: Statistics (Version 8.1 Ed.). SAS Inst. Inc., Cary, NC, USA.
26 Sheard, P. and A. Tali. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci. 68:305-311.   DOI   ScienceOn
27 Siro, I., C. Ven, C. Balla, G. Jonas, I. Zeke, and L. Friedrich. 2009. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. J. Food Eng. 91:353-362.   DOI   ScienceOn
28 Straadt, I. K., M. Rasmussen, H. J. Andersen, and H. C. Bertram. 2007. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to waterholding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Sci.75:687-695.   DOI   ScienceOn
29 Tyszkiewicz, I., B. M. Kłossowska, U. Wieczorek, and A. Jakubiec-Puka. 1997. Mechanical tenderisation of pork meat:Protein and water release due to tissue damage. J. Sci. Food Agric. 73:179-185.   DOI
30 Vestergaard, C., J. Risum, and J. Adler-Nissen. 2005. $^{23}Na$-MRI quantification of sodium and water mobility in pork during brine curing. Meat Sci. 69:663-672.   DOI   ScienceOn
31 Xiong, Y. L. and D. R. Kupski. 1999. Monitoring phosphate marinade penetration in tumbled chicken filets using a thinslicing, dye-tracing method. Poult. Sci. 78:1048-1052.   DOI
32 Mueller, W. D. 1991. Cooked cured products. Influence of manufacturing technology. Fleischwirtschaft 71:544-550.
33 Yusop, S. M., M. G. O'Sullivan, J. F. Kerry, and J. P. Kerry. 2012. Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT-Food Sci. Technol. 46:363-370.   DOI   ScienceOn