
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
- Honggyun Kim Karna Ramachandraiah Young Chan Yun In Suk Kwon Ha Neul Park Hack-Youn Kim Eun-Jung Lee
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제40권 제6호
- 등재여부 : KCI등재
- 2020.11
- 1055 - 1065 (11 pages)
This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethic Approval
References