Water Distribution and Microstructure in Enhanced Pork

Abstract

Water characteristics and meat microstructure of NaHCO3-enhanced pork were compared with NaCl- and Na4O7P2-enhanced pork using low-field proton NMR relaxometry, advanced microscopy techniques, and traditional meat quality measurements. Porcine samples were enhanced at 4 degrees C for 48 h with sodium salts individually and in the following combinations: (i) 5% NaCl, (ii) 5% Na4O7P2, (iii) 3% NaHCO3, (iv) 5% NaCl and 5% Na4O7P2, (v) 5% NaCl and 3% NaHCO3, (vi) 5% Na4O7P2 and 3% NaHCO3, and (vii) 5% NaCl, 5% Na4O7P2, and 3% NaHCO3. Independently of the marinade used, the water-binding capacity was improved, cooking loss was reduced, and the yield was enhanced compared with nonmarinated pork samples. This was also reflected in the water mobility within the samples measured by proton NMR relaxometry. Visualization of samples by confocal laser scanning microscopy (CLSM) revealed salt-dependent microstructural changes in the green pork samples treated with NaHCO3, giving rise to nearly complete disintegration of overall structures. High-resolution visualization by atomic force microscopy (AFM) further suggested that a higher cooking loss in sodium chloride-enhanced samples could be ascribed to less solubilization and higher heat-induced protein denaturation compared with phosphate- and bicarbonate-enhanced samples.

Marinade with alkaline solutions for the improvement of pork quality

“…However, CT, TM1, and TM2 did not differ from each other. These data confirm the synergistic effect of TM3, with positive results on pork characteristics, as evidenced by Bertram et al (2008). Phosphate salts and brines are used in depolymerized muscle fiber myosin filaments, and help dissociating the act-myosin complex, increasing the dissolved protein (Bertram et al, 2008).…”

“…These data confirm the synergistic effect of TM3, with positive results on pork characteristics, as evidenced by Bertram et al (2008). Phosphate salts and brines are used in depolymerized muscle fiber myosin filaments, and help dissociating the act-myosin complex, increasing the dissolved protein (Bertram et al, 2008). In addition, they capture the negatively charged metal ions, leaving the actual charges free to bind water molecules, thereby increasing the capacity of meat to retain water (Xiong, 2005).…”

Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

“…Some recent studies showed that bicarbonate compounds can be reduce by the drip loss and shear force, which improve the yield as well as phosphates. This effect could be explained because bicarbonates have higher buffering capacity and ionic strength than phosphates [9][10][11].…”

“…Bicarbonate compounds have evaluated as a phosphate replacer under the same conditions of heat treatment [10,11]. Scarce in formations are available about the effect of bicarbonate in comparison to phosphates under different conditions of heat treatments.…”

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

“…Specifically, the addition of 10 g/kg quinoa flour increased the WHC, WBA and cooking yield, which may be due to the absorption of water by the myofibrils, reducing the water loss during cooking (BERTRAM et al, 2008; Means (n = 3) with different letters in the same row are significantly different at 5%. Each value indicates the mean of the measurement ± standard error.…”