Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage

doi:10.7506/spkx1002-6630-201316071

Abstract

Abstract:

This study aimed to investigate the effect of three marination ingredients including salt, composite spices and cooking
wine on the sensory and microbial quality of modified atmosphere packaged (MAP) fresh pork meat during storage at 4 ℃. Results
showed that fresh pork exhibited a significant reduction in total bacterial count and pH after marination (P ＜ 0.05). During storage at
4 ℃, gradual increases were observed for these two indicators and on the 5th day, they met the national standards for level 2 of fresh
pork. Red value gradually decreased but it was still acceptable within the shelf life (5 days). There were significant interactions among
salt, compound spices and cooking wine concentration on total bacterial count (P ＜ 0.01). According to comprehensive regression
analysis of pH and total bacterial count, the optimal maridate consisted of salt 1.8%, composite spices 1.5% and cooking wine 8%.

Key words: fresh meat, marination, modified atmosphere packaging, total bacterial count, interaction

RUAN Gui-ping，GESANG Zhuo-ma，TIAN Tian，ZHANG Ying-yang，ZHANG Jian-hao. Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316071.

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Effect of Marination Ingredients in Preserving the Quality of Modified Atmosphere Packaged Fresh Pork during Cold Storage

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