Effects of Sodium Chloride on Physical Properties and Microstructure of Pork during Dehydration

doi:10.7506/spkx1002-6630-201814010

Abstract

Abstract: The effects of NaCl concentration on the microstructure and physical properties of cured pork including color and water activity (aw), percentage volume change, longitudinal shrinkage rate (LSR) and transverse shrinkage rate (TSR) during hot air dehydration were studied and the correlation of these properties was analyzed. The results indicated that NaCl concentration mainly influenced a* and L* values of cured pork and reduced the color change, but the effects were limited. During the dehydration process, aw decreased faster with increasing NaCl concentration from 1% to 8%, while the effect was attenuated when NaCl concentration was greater than 8%. The volume change rate of samples with 1% NaCl was significantly higher than that of other samples (P < 0.05). The TSR of samples with 4% NaCl was significantly lower than that of other samples (P < 0.05). However, the LSR was not significantly affected by NaCl concentration (P > 0.05). The moisture content, aw, percentage volume change, LSR and TSR were not correlated with NaCl concentration. The changes in myofiber and myofiber membrane in cured pork were more pronounced with increasing NaCl concentration.

Key words: NaCl, pork, physical properties, microstructure

CLC Number:

TS241

WU Jianfeng, ZHANG Liyan. Effects of Sodium Chloride on Physical Properties and Microstructure of Pork during Dehydration[J]. FOOD SCIENCE, 2018, 39(14): 67-72.

[1]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[2]	WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian. Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations [J]. FOOD SCIENCE, 2021, 42(8): 29-39.
[3]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[4]	WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch [J]. FOOD SCIENCE, 2021, 42(6): 53-60.
[5]	JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan. Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese [J]. FOOD SCIENCE, 2021, 42(5): 84-91.
[6]	LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan. Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder [J]. FOOD SCIENCE, 2021, 42(5): 92-98.
[7]	WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi. Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough [J]. FOOD SCIENCE, 2021, 42(4): 51-57.
[8]	WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min. Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film [J]. FOOD SCIENCE, 2021, 42(3): 266-272.
[9]	WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua. Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(3): 128-135.
[10]	ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing. Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose [J]. FOOD SCIENCE, 2021, 42(2): 218-226.
[11]	LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju. Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters [J]. FOOD SCIENCE, 2021, 42(2): 53-59.
[12]	YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng. Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products [J]. FOOD SCIENCE, 2021, 42(18): 22-27.
[13]	ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun. Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen [J]. FOOD SCIENCE, 2021, 42(17): 76-83.
[14]	ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping. Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel [J]. FOOD SCIENCE, 2021, 42(17): 84-90.
[15]	YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang. Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(17): 91-97.

Effects of Sodium Chloride on Physical Properties and Microstructure of Pork during Dehydration

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments