Gil Marian, Rudy Mariusz, Duma-Kocan Paulina, Stanisławczyk Renata, Wolińska Aleksandra, Krajewska Anna, Dziki Dariusz
Department of Agricultural Processing and Commodity Science, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszow, Poland.
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głeboka Street, 20-612 Lublin, Poland.
Foods. 2025 May 30;14(11):1958. doi: 10.3390/foods14111958.
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores.
本研究的目的是评估腌泡汁类型和腌制时间对采用低温真空密封烹饪的猪里脊肉的理化和感官特性的影响。该研究包括基于菠萝汁、红酒、开菲尔酸奶和干草药混合物的腌泡汁。对腌泡汁效果的评估基于使用低温长时间烹饪法烹饪后肉的颜色、质地、化学成分和感官特性的分析。在实验部分，对肉进行了颜色和质地的仪器测定、化学成分分析以及感官评估。在红酒中腌制12小时和干腌会导致肉变黑。与对照组相比，腌制2小时后的肉硬度增加；对于黏性和咀嚼性也观察到类似关系。然而，腌制12小时后，除了用葡萄酒腌制的肉外，第1轮硬度和第2轮硬度以及咀嚼性和黏性均显著低于对照组的特性水平。用红酒腌制并采用干腌法的肉得分更高，而腌制时间越长得分越有利。
