Kim Honggyun, Ramachandraiah Karna, Yun Young Chan, Kwon In Suk, Park Ha Neul, Kim Hack-Youn, Lee Eun-Jung, Hong Geun-Pyo
Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea.
Department of Animal Resources Science, Kongju National University, Yesan 32588, Korea.
Food Sci Anim Resour. 2020 Nov;40(6):1055-1065. doi: 10.5851/kosfa.2020.e77. Epub 2020 Nov 1.
This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.
本研究调查了盐水注射和高静水压（HHP）对猪里脊肉品质特性的影响。将具有不同离子强度条件（0.7% vs 1.5% NaCl，w/v）的盐水注射到猪里脊肉中，并将肉在高达500 MPa的压力下处理3分钟。作为品质指标，对猪里脊肉的水分含量、颜色、蒸煮损失和质地剖面分析（TPA）进行了评估。结果表明，低离子强度（0.7% NaCl）的盐水注射效率低且蒸煮损失高，不过，在中等压力水平（约200 MPa）下它能改善猪里脊肉的嫩度。而高离子强度条件（注射1.5% NaCl）在相对较高的HHP水平（400 - 500 MPa）下降低了猪里脊肉的硬度，但也导致了较高的蒸煮损失。为了使注射盐水的猪里脊肉商业化，有必要调整盐水成分，本研究未对此进行评估。尽管如此，本研究表明，先进行盐水注射然后施加中等压力（200 MPa）可以提高猪里脊肉的嫩度，而不会造成其他主要的品质损失。
