EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

Journal of Muscle Foods Pub Date : 2010-04-09 DOI:10.1111/j.1745-4573.2009.00189.x

B.C. BOWKER, M.N. LIU, J.S. EASTRIDGE, J.A. CALLAHAN, E.W. PAROCZAY, M.B. SOLOMON

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引用次数: 13

Abstract

ABSTRACT

The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the overall quality and protein characteristics of pork loins. Boneless pork loins (n = 12) were split into anterior and posterior halves and were assigned to control and HDP treatments. Following treatment on day 0, each half was divided into two portions (0 and 7 days aging). Samples were removed for the determination of Warner–Bratzler shear force (WBSF), centrifugal moisture loss (CML), gravitational drip loss (DL), color, protein solubility and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of whole muscle protein extracts. WBSF decreased with HDP (P < 0.05) and aging treatments (P < 0.0001). CML decreased (P < 0.0001) with aging. Controls exhibited slightly less DL after 1 day than HDP samples, but the increase in DL between 1 and 7 days was similar for control and HDP samples.

Treatment effects on L*, a* and b* measurements were minimal. Myofibrillar and total protein solubility were higher (P < 0.01) in HDP samples compared with controls at day 0 but not at day 7. Sarcoplasmic protein solubility decreased (P < 0.05) with aging. SDS-PAGE analysis of muscle proteins demonstrated a strong aging effect and only minor HDP differences. With aging, bands corresponding to 30–33 and 135 kDa increased (P < 0.0001), while bands corresponding to 38 and 95 kDa decreased (P < 0.05) in intensity (relative to the actin band). The 60 kDa band intensity increased (P < 0.05) with both aging and HDP treatments. Thus, data from this study suggest that HDP enhances aging tenderization in pork loins through the physical disruption of the muscle ultrastructure while having little detrimental effect on other parameters of pork quality.

PRACTICAL APPLICATIONS

This study demonstrates that hydrodynamic pressure processing is an effective postharvest technology for enhancing aging tenderization in pork loins through the physical disruption of the muscle ultrastructure with minimal impacts on other pork quality parameters such as water-holding capacity and color.

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死后陈化和动水压力处理对猪里脊肉品质的影响

摘要本研究旨在研究动水压力处理(HDP)和老化对猪里脊肉整体品质和蛋白质特性的影响。无骨猪里脊肉(n = 12)分为前后两半，分为对照组和HDP组。第0天处理后，每一半分成两部分(0和7 d老化)。取下样品，测定全肌蛋白提取物的Warner-Bratzler剪切力(WBSF)、离心水分损失(CML)、重力滴漏损失(DL)、颜色、蛋白质溶解度，并进行十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)分析。WBSF随HDP (P < 0.05)和老化处理(P < 0.0001)而降低。CML随着年龄的增长而减少(P < 0.0001)。对照组在1天后的DL略低于HDP样本，但在1至7天之间，对照组和HDP样本的DL增加相似。处理对L*、a*和b*测量值的影响最小。在第0天，与对照组相比，HDP样品的肌原纤维和总蛋白溶解度更高(P < 0.01)，但在第7天没有。肌浆蛋白溶解度随年龄增长而降低(P < 0.05)。肌肉蛋白的SDS-PAGE分析显示出强烈的衰老效应，只有轻微的HDP差异。随着年龄的增长，30-33和135 kDa对应的条带强度增加(P < 0.0001)， 38和95 kDa对应的条带强度减少(P < 0.05)(相对于肌动蛋白条带)。60 kDa波段强度随老化和HDP处理而增加(P < 0.05)。因此，本研究的数据表明，HDP通过对肌肉超微结构的物理破坏来促进猪里脊的老化嫩化，而对猪肉品质的其他参数几乎没有不利影响。本研究表明，动水压力处理是一种有效的采后技术，可以通过对肌肉超微结构的物理破坏来促进猪里脊肉的老化嫩化，同时对猪肉的其他品质参数(如保水能力和颜色)的影响最小。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Journal of Muscle Foods 工程技术-食品科技

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