Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
Meat Sci. 2024 Feb;208:109393. doi: 10.1016/j.meatsci.2023.109393. Epub 2023 Nov 11.
In this study, the effect of high pressure (HP) pretreatment on the stability of pork loins during supercooling (SC) preservation was investigated, and the freshness and postmortem metabolism of pork loins preserved by SC was evaluated. Based on the differential scanning calorimetry (DSC), the peak enthalpies of 200 MPa treatment were lower than those of 50 MPa treatment (P < 0.05). For the nuclear magnetic resonance (NMR) relaxometry, extramyofibrillar water in pork loins was decreased with increasing intermyofibrillar water at >100 MPa (P < 0.05). Compared to unpressurized control all HP treatment had less α-helix structure while random coil was dominated from the Fourier transform infrared (FTIR) spectroscopy (P < 0.05). A 200 MPa was selected to estimate the relationship between HP pretreatment and stability of SC preservation of pork loins. The HP-treated pork loins showed high stability during SC preservation under the relatively low temperature algorithm. Compared to fresh control, HP pretreatment caused physicochemical changes of pork loins which did not recover even after 2 weeks of preservation. Nevertheless, HP followed by SC preservation was able to reduce property changes better than pork loins preserved by normal refrigeration. According to the analyses of transmission electron microscopy (TEM), the HP pretreatment influenced the postmortem biochemical metabolism of pork loins, however, it did not affect the freshness and quality parameters of pork loins due to the subsequently applied low preservation temperature of SC. Therefore, this study demonstrated that moderate HP pretreatment was a potential pretreatment for SC preservation of pork loins.
在这项研究中，研究了高压（HP）预处理对超冷却（SC）保存过程中猪肉里脊稳定性的影响，并评估了 SC 保存的猪肉里脊的新鲜度和死后代谢。基于差示扫描量热法（DSC），200 MPa 处理的峰焓低于 50 MPa 处理的峰焓（P < 0.05）。对于核磁共振（NMR）弛豫测量法，随着肌间水的增加，猪肉里脊中的细胞外纤维水减少，在 >100 MPa 时（P < 0.05）。与未加压的对照组相比，所有 HP 处理都减少了α-螺旋结构，而随机卷曲则占傅里叶变换红外（FTIR）光谱的主导地位（P < 0.05）。选择 200 MPa 来估计 HP 预处理与猪肉里脊 SC 保存稳定性之间的关系。在相对较低的温度算法下，高压处理的猪肉里脊在 SC 保存期间表现出很高的稳定性。与新鲜对照组相比，即使在 2 周的保存后，HP 预处理也会导致猪肉里脊的理化性质发生变化，而且无法恢复。尽管如此，HP 预处理后再进行 SC 保存，比普通冷藏保存猪肉里脊更能减少特性变化。根据透射电子显微镜（TEM）的分析，HP 预处理影响了猪肉里脊的死后生化代谢，但由于随后应用的 SC 低温保存，不会影响猪肉里脊的新鲜度和质量参数。因此，本研究表明，适度的 HP 预处理是猪肉里脊 SC 保存的一种潜在预处理方法。
