title: Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops.
abstract: BACKGROUND
  Recently, in consideration of the rapidly increasing demand for meat products and the trend towards fast food consumption, the prepared boneless pork chop, as a new style of value-added product, is cut from pork loins and welcomed by consumers after marinating or further cooking. The effect of different tumbling marinade treatments (control group, CG; conventional static marinade, SM; vacuum continuous tumbling marinade, CT; vacuum intermittent tumbling marinade, IT) on the water status and protein properties of prepared pork chops was investigated.
  
  
  RESULTS
  The CT treatment significantly increased T22 peak area ratio compared with other treatments (P < 0.05). Histological microstructure results showed that CT treatment significantly increased solubility of salt-soluble proteins and decreased muscle fiber diameter compared with other treatments (P < 0.05). The net enthalpy (ΔH) of IT treatment was significantly lower than SM treatment (P < 0.05), whereas the protein denaturation temperature (Tm3 ) and ΔH3 of CT treatment were lower than IT treatment.
  
  
  CONCLUSIONS
  These results suggest that CT treatment was more effective in improving the water mobility and distribution, promoting the denaturation of muscle protein and accelerating the marinade efficiency of pork chops compared with other treatments. Thus CT treatment should be adopted.
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Tian
authors.initials: T
authors.lastname: Gao
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Jiaolong
authors.initials: J
authors.lastname: Li
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Lin
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Ginling College, Nanjing Normal University, Nanjing 210097, People's Republic of China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Song
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Ruixue
authors.initials: R
authors.lastname: Ma
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Feng
authors.initials: F
authors.lastname: Gao
authors.affiliation: Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province, College of Animal Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D008460:Meat; D009124:Muscle Proteins / Q000737:chemistry*; D013552:Swine; D014867:Water / Q000737:chemistry*
chemical_list: D009124:Muscle Proteins; D014867:Water
keywords: marinade; prepared pork chop; protein property; tumbling; water status