Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops Report as inadecuate




Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops - Download this document for free, or read online. Document in PDF available to download.

Jiaolong LI ; Lin ZHANG ; Yun JIANG ; Yang LIU ; Xin ZHANG ; Feng GAO ; Guanghong ZHOU ;Ciência e Tecnologia de Alimentos 2015, 35 3

Author: Tian GAO

Source: http://www.redalyc.org/articulo.oa?id=395942248008


Teaser



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil GAO, Tian; LI, Jiaolong; ZHANG, Lin; JIANG, Yun; LIU, Yang; ZHANG, Xin; GAO, Feng; ZHOU, Guanghong Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
445-451 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395942248008 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: http:--dx.doi.org-10.1590-1678-457X.6710 Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops Tian GAO1, Jiaolong LI1, Lin ZHANG1, Yun JIANG2, Yang LIU1, Xin ZHANG1, Feng GAO1*, Guanghong ZHOU1 Abstract The combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated.
The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p 0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p 0.05) compared with IT method.
With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork chops increased at first and then decreased, whereas the pressi...





Related documents