Asian-Australasian Journal of Animal Sciences

  • 제28권2호
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  • Pages.260-267
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  • 2015
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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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)
  • 투고 : 2014.07.10
  • 심사 : 2014.09.16
  • 발행 : 2015.02.01
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초록

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.

키워드

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