关键词: 刺梨浓缩汁；超高压处理；预制红烧肉；氧化；风味

Abstract: To address the deterioration of flavor and nutritional quality in pre-cooked braised pork caused by microbial proliferation and oxidative degradation during storage, this study investigated the effect of ultra-high pressure marination with Rosa roxburghii juice concentrate on pork quality improvement during refrigerated (at 4 ℃ for up to 21 days) and frozen storage (at –20 ℃ for up to 120 days), and evaluate the feasibility of applying this technology to pre-cooked braised pork production. Compared with the untreated control group, ultra-high pressure marination with R. roxburghii juice concentrate significantly reduced the total viable count and thiobarbituric acid reactive substances (TBARS) value, delayed protein carbonylation, and maintained textural properties in pre-cooked braised pork during storage. Analysis of volatile flavor components by gas chromatography-mass spectrometry (GC-MS) revealed that this treatment effectively inhibited the accumulation of acidic and rancid off-odor compounds, resulting in a 57.12% reduction in the odor activity value of 3-methylbutanoic acid. The results indicated that ultra-high pressure marination (at 400 MPa for 4 min) with R. roxburghii juice concentrate (5.0 g/kg of seasoned pork) effectively enhanced the flavor and nutritional quality of pre-cooked braised pork, providing an innovative processing approach for the quality improvement of prepared meat products.

Key words: Rosa roxburghii concentrate; high-pressure processing; pre-cooked braised pork; oxidation; flavor