The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process
Rattachement africain : cn. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork tenderloin, with the A2ES group (ES applied after 2 h of curing) showing a 28.32 % increase compared to the control group. Energy spectrum analysis revealed that NaCl distribution in the meat tissue was most concentrated following ES treatment. Binarized images of NaCl permeation in pork loin clearly demonstrated that ES enhanced NaCl permeation. Additionally, microscopic analysis showed that ES caused cell disintegration, and the combined effect of ES and NaCl damaged muscle tissue. The results indicate that ES enhanced NaCl diffusion and shortened the curing time, while improving meat tenderness and reducing bitter and astringent flavors. This study offers new insights and techniques to accelerate the marination process of meat products. • ES can accelerate the disintegration of pork tissue cells. • The diffusion of NaCl in pork was characterized by food staining. • Na + and Cl- were used to characterize the distribution of NaCl. • ES technology is used in the post-processing stage to improve quality. • Superimposed effects of ES and NaCl exacerbate myofibril destruction.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process
- Date Crossref
- 01/12/2024
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
-
Guizhou University pays non établi dans la noticeUniversité ou école supérieure
-
Guizhou Academy of Agricultural Sciences pays non établi dans la noticeUniversité ou école supérieure
-
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province pays non établi dans la noticeStructure de recherche
-
School of Liquor and Food Engineering pays non établi dans la noticeUniversité ou école supérieure
-
Key Laboratory Mountain Plateau Animals Genetics and Breeding pays non établi dans la noticeStructure de recherche
Guizhou University, Guizhou Academy of Agricultural Sciences et Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.