Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Fruit Juices and Marinades
2.3. Marinating Procedure
2.4. Marinating Loss
2.5. Drip Loss
2.6. Cooking Loss
2.7. Proximate Composition
2.8. Water-Holding Capacity
2.9. Color Measurement
2.10. pH Measurement
2.11. Total Phenolic Content
2.12. DPPH Radical Scavenging Activity
2.13. Thiobarbituric Acid Reactive Substances (TBARS) Value
2.14. Ammonia Content
2.15. Sensory Evaluation
2.16. Statistical Analysis
3. Results
3.1. Soluble Solid Content, pH, Titratable Acidity, Total Phenolic Content, and Antioxidant Activity of Fruit Juices and Marinades
3.2. Proximate Composition, Marinating Loss and Cooking Loss
3.3. Evolution of pH Values
3.4. Water-Holding Capacity, Drip Loss, and Cooking Loss
3.5. Evolution of Ammonia Content
3.6. Lipid Oxidation
3.7. Color
3.8. Sensory Evaluation
4. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Soluble Solid Content | pH | Titratable Acidity | Total Phenolic Content | DPPH Antioxidant Activity |
---|---|---|---|---|---|
Sour cherry juice | 15.14 ± 0.34 a | 3.06 ± 0.02 a | 1.36 ± 0.16 b | 350.45 ± 12.23 b | 1.50 ± 0.09 b |
Plum juice | 16.54 ± 0.28 b | 3.38 ± 0.03 b | 0.97 ± 0.08 a | 129.34 ± 7.09 a | 0.54 ± 0.02 a |
Sour cherry marinade | 12.72 ± 0.24 a | 3.28 ± 0.03 a | 0.82 ± 0.05 b | 203.41 ± 9.77 b | 0.87 ± 0.04 b |
Plum marinade | 13.58 ± 0.18 b | 3.54 ± 0.02 b | 0.60 ± 0.04 a | 78.76 ± 4.11 a | 0.34 ± 0.02 a |
Traits (%) | C | S | SCM | PM |
---|---|---|---|---|
Moisture | 72.22 ± 0.54 a | 74.56 ± 0.93 b | 71.58 ± 0.65 a | 71.60 ± 0.48 a |
Protein | 21.86 ± 0.48 b | 20.93 ± 0.36 a | 21.28 ± 0.27 ab | 21.44 ± 0.45 ab |
Fat | 3.96 ± 0.24 a | 3.83 ± 0.31 a | 4.08 ± 0.18 a | 4.26 ± 0.28 a |
Marinating loss | 2.91 ± 0.35 b | −5.18 ± 0.54 a | 2.13 ± 0.34 b | 2.51 ± 0.41 b |
Cooking loss | 33.72± 1.66 a | 32.68 ± 0.69 a | 32.34 ± 1.46 a | 34.31 ± 0.96 a |
Traits (%) | C | S | SCM | PM |
---|---|---|---|---|
Water-holding capacity | 75.89 ± 1.95 ab | 77.60 ± 1.34 c | 74.57 ± 1.63 a | 75.29 ± 0.93 ab |
Drip loss | 5.75 ± 0.22 b | 3.23 ± 0.18 a | 5.97 ± 0.34 b | 6.10 ± 0.36 b |
Cooking loss | 33.72 ± 1.66 a | 32.68 ± 0.69 a | 34.34 ± 1.46 a | 34.81 ± 0.96 a |
Traits | Parameter | C | S | SCM | PM |
---|---|---|---|---|---|
Raw | L * | 47.95 ± 1.30 abA | 49.48 ± 1.71 bA | 44.34 ± 1.18 aA | 60.11 ± 1.15 cA |
a * | 6.95 ± 0.68 cB | 2.93 ± 0.62 aA | 22.08 ± 1.20 dB | 5.58 ± 0.82 bA | |
b * | 3.30 ± 0.76 bA | −1.36 ± 0.94 aA | −0.17 ± 0.77 aA | 14.44 ± 1.26 cA | |
Cooked | L * | 69.95 ± 3.26 cB | 63.53 ± 2.87 bB | 55.00 ± 2.42 aB | 62.31 ± 1.65 bA |
a * | 5.22 ± 0.67 aA | 6.29 ± 0.49 bB | 10.06 ± 0.51 dA | 6.91 ± 0.24 cB | |
b * | 9.67 ± 0.55 bB | 8.48 ± 0.50 aB | 9.33 ± 0.44 bB | 16.56 ± 0.53 cB |
Traits (Attributes) | Treatment | Storage time (days) | ||||
---|---|---|---|---|---|---|
0 | 3 | 6 | 9 | 12 | ||
Color acceptability | C | 8.33 ± 0.49 c | 7.92 ± 0.29 b | 7.58 ± 0.51 b | 6.25 ± 0.45 a | 5.67 ± 0.49 a |
S | 8.08 ± 0.51 bc | 7.83 ± 0.39 b | 7.42 ± 0.51 b | 6.58 ± 0.51 a | 5.83 ± 0.39 ab | |
SCM | 7.25 ± 1.14 a | 6.92 ± 1.00 a | 6.67 ± 0.78 a | 6.42 ± 0.51 a | 6.25 ± 0.62 bc | |
PM | 7.67 ± 0.49 ab | 7.50 ± 0.52 b | 7.33 ± 0.49 b | 7.08 ± 0.51 b | 6.42 ± 0.51 c | |
Tenderness | C | 7.25 ± 0.45 a | 7.08 ± 0.29 a | 6.83 ± 0.39 a | 6.42 ± 0.51 a | 5.92 ± 0.67 a |
S | 7.75 ± 0.45 b | 7.58 ± 0.51 b | 7.33 ± 0.49 b | 6.92 ± 0.51 b | 6.58 ± 0.51 b | |
SCM | 7.67 ± 0.65 ab | 7.50 ± 0.52 b | 7.25 ± 0.45 ab | 6.75 ± 0.45 ab | 6.33 ± 0.49 ab | |
PM | 7.33 ± 0.49 ab | 7.25 ± 0.45 ab | 7.08 ± 0.29 ab | 6.67 ± 0.49 ab | 6.25 ± 0.45 ab | |
Juiciness | C | 6.75 ± 0.62 a | 6.42 ± 0.51 a | 6.17 ± 0.39 a | 5.58 ± 0.51 a | 4.92 ± 0.29 a |
S | 7.33 ± 0.65 b | 6.92 ± 0.51 b | 6.58 ± 0.51 b | 6.17 ± 0.72 b | 5.67 ± 0.49 b | |
SCM | 7.17 ± 0.58 ab | 6.83 ± 0.39 ab | 6.50 ± 0.52 ab | 6.08 ± 0.67 ab | 5.42 ± 0.67 b | |
PM | 6.83 ± 0.72 ab | 6.67 ± 0.65 ab | 6.42 ± 0.51 ab | 5.83 ± 0.58 ab | 5.25 ± 0.62 ab | |
Taste | C | 7.75 ± 0.45 a | 7.58 ± 0.51 a | 7.17 ± 0.39 | 6.33 ± 0.49 a | 5.42 ± 0.51 a |
S | 8.50 ± 0.52 bc | 8.33 ± 0.49 b | 7.83 ± 0.39 | 6.67 ± 0.65 bc | 6.25 ± 0.45 ab | |
SCM | 8.25 ± 0.45 b | 7.92 ± 0.29 a | 7.67 ± 0.49 | 6.83 ± 0.58 b | 6.42 ± 0.51 b | |
PM | 8.67 ± 0.49 c | 8.50 ± 0.52 b | 8.17 ± 0.39 | 7.33 ± 0.49 c | 6.58 ± 0.51 c | |
Flavor | C | 7.83 ± 0.39 a | 7.58 ± 0.51 a | 7.17 ± 0.58 a | 6.17 ± 0.39 a | 4.75 ± 0.45 a |
S | 8.33 ± 0.49 b | 8.08 ± 0.29 b | 7.58 ± 0.51 b | 6.67 ± 0.49 b | 5.42 ± 0.51 b | |
SCM | 8.58 ± 0.51 b | 8.33 ± 0.49 b | 7.92 ± 0.29 bc | 7.50 ± 0.52 c | 6.75 ± 0.45 c | |
PM | 8.67 ± 0.49 b | 8.42 ± 0.51 b | 8.25 ± 0.45 c | 7.67 ± 0.49 c | 6.92 ± 0.29 c | |
General acceptability | C | 7.58 ± 0.51 a | 7.33 ± 0.49 a | 6.92 ± 0.67 a | 5.92 ± 0.29 a | 4.50 ± 0.52 a |
S | 8.33 ± 0.49 b | 8.17 ± 0.39 b | 7.67 ± 0.49 b | 6.42 ± 0.51 b | 4.83 ± 0.39 a | |
SCM | 8.08 ± 0.67 b | 7.92 ± 0.67 b | 7.58 ± 0.51 b | 6.83 ± 0.39 c | 6.42 ± 0.51 b | |
PM | 8.42 ± 0.51 b | 8.33 ± 0.49 b | 7.83 ± 0.39 b | 7.25 ± 0.45 d | 6.75 ± 0.45 b |
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Nour, V. Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin. Foods 2022, 11, 1088. https://doi.org/10.3390/foods11081088
Nour V. Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin. Foods. 2022; 11(8):1088. https://doi.org/10.3390/foods11081088
Chicago/Turabian StyleNour, Violeta. 2022. "Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin" Foods 11, no. 8: 1088. https://doi.org/10.3390/foods11081088