Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork. (1st September 2022)

• Record Type: Journal Article
• Authors: Zhou, Yajun; Hu, Mengqing; Wang, Lu
• Is Part Of: Food chemistry. Volume 387(2022)
• Publication Date: 2022-09-01
• Subjects: Curing methods -- Ultrasonic-assisted curing -- Black pork -- Myofibrillar proteins -- SEM; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132872
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effects of different curing methods on black pork were comparatively studied. Ultrasonic-assisted curing effectively improved the tenderness and taste of black pork. Ultrasonic-assisted curing was beneficial to increase the degree of protein denaturation. Ultrasonic-assisted curing could significantly destroy the structure of muscle fiber. Abstract: This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from black pork. The results showed that all curing methods could improve the marinating absorptivity and the gel water retention of black pork, the solubility and surface hydrophobicity of myofibrillar proteins, and reduce the cooking loss and shear force of black pork, the hydrogen bond content of myofibrillar proteins and the gel whiteness compared with the control group (SC). The result of sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) showed that the concentration of protein bands by VTC treatment was decreased obviously. In addition, the result of the scanning electron microscope (SEM) presented that tumbling and ultrasound treatment would destroy the structure of muscle fibers and make them loose and disordered.