Zhou Mixin, Liu Yuanyuan, Ye Chun, Liu Linggao, Chen Li, Lan Lisha, Bi Shenghui, Liu Yehua, Wang Keshan, Liu Minfei, Zhu Qiujin
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
Food Chem X. 2024 Nov 14;24:102000. doi: 10.1016/j.fochx.2024.102000. eCollection 2024 Dec 30.
The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork tenderloin, with the A2ES group (ES applied after 2 h of curing) showing a 28.32 % increase compared to the control group. Energy spectrum analysis revealed that NaCl distribution in the meat tissue was most concentrated following ES treatment. Binarized images of NaCl permeation in pork loin clearly demonstrated that ES enhanced NaCl permeation. Additionally, microscopic analysis showed that ES caused cell disintegration, and the combined effect of ES and NaCl damaged muscle tissue. The results indicate that ES enhanced NaCl diffusion and shortened the curing time, while improving meat tenderness and reducing bitter and astringent flavors. This study offers new insights and techniques to accelerate the marination process of meat products.
研究了后处理阶段电刺激（ES）对猪里脊肉干腌过程中氯化钠扩散、微观结构和整体品质的影响。电刺激处理显著提高了猪里脊肉中的盐分含量，其中A2ES组（腌制2小时后施加电刺激）与对照组相比增加了28.32%。能谱分析表明，电刺激处理后肉组织中氯化钠分布最为集中。猪里脊肉中氯化钠渗透的二值化图像清楚地表明电刺激增强了氯化钠的渗透。此外，微观分析显示电刺激导致细胞解体，电刺激和氯化钠的联合作用对肌肉组织造成损伤。结果表明，电刺激增强了氯化钠扩散，缩短了腌制时间，同时改善了肉的嫩度，减少了苦涩味。本研究为加速肉制品腌制过程提供了新的见解和技术。
