Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage

被引：4
|
作者：
Beltran-Cotta, Luis Alfonso [1 ,2 ]
Passos, Rafael Sepulveda Fonseca Trevisan [1 ,2 ]
Costa, Nilma Pereira [2 ]
Barreto, Brenno Guimaraes [2 ]
Veloso, Amanda Curvelo [2 ]
da Silva, Mauricio Costa Alves [2 ]
da Costa, Marion Pereira [1 ,2 ,3 ]
Cavalheiro, Carlos Pasqualin [1 ,2 ]
机构：
[1] Univ Fed Bahia UFBA, Fac Farmaccia, Programa Posgrad Ciencia Alimentos PGAli, BR-40170115 Salvador, Brazil
[2] Univ Fed Bahia, Lab Inspecao & Tecnol Carnes & Derivados LabCarne, Escola Med Vet & Zootecnia EMEVZ, BR-40170115 Salvador, Brazil
[3] Univ Fed Bahia, Lab Inspecao & Tecnol Leites & Derivados Lacteos L, EMEVZ, BR-40170115 Salvador, Brazil
来源：
MEAT SCIENCE | 2023年 / 204卷
关键词：
Pork marination; Lipid oxidation; Color parameters; Texture profile; Caja; BIOACTIVE COMPOUNDS; TEXTURAL PROPERTIES; MEAT QUALITY; PARAMETERS; STABILITY; SAUSAGE; BEEF; TIME;
D O I：
10.1016/j.meatsci.2023.109257
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as a marinade liquid on the quality properties of Boston butt pork during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations: 0% (C0), 50% (C50), 75% (C75), and 100% (C100) in Boston butt pork samples which were analyzed for technological properties, proximate composition, and sensory characteristics on day 0 of storage. In addition, the pH, lipid oxidation, textural, and microbiological analyzes were carried out during refrigerated storage for 21 days. The results showed that the pH of the marinated samples was affected by yellow mombin juice (P < 0.05), with final values of 4.65 (C50), 4.56 (C75), and 4.39 (C100). Regarding the texture properties, C75 and C100 had the lowest values for hardness during storage. In addition, C100 had the lowest total aerobic mesophilic (5.69 log CFU g(-1)), total aerobic psychrophilic (7.10 log CFU g(-1)), and Enterobacteriaceae (5.30 log CFU g(-1)) counts at the end of storage. Regarding sensory properties, samples C50 and C75 were the best-rated marinated samples regarding overall acceptability and purchase intention. Therefore, the use of 75% yellow mombin juice (C75) as a marinade liquid could be a viable alternative for marinating Boston butt pork.
引用
收藏
页数：10
相关论文
共 50 条
  • [1] Nutritional properties of yellow mombin (Spondias mombin L.) pulp
    Tiburski, Julia Hauck
    Rosenthal, Amauri
    Deliza, Rosires
    de Oliveira Godoy, Ronoel L.
    Pacheco, Sidney
    FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) : 2326 - 2331
  • [2] Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)
    Mitzi Maria Martins Assis
    Suzana Caetano da Silva Lannes
    Carmen Cecilia Tadini
    Vania Regina Nicoletti Telis
    Javier Telis-Romero
    European Food Research and Technology, 2006, 223 : 585 - 593
  • [3] Drying kinetics of yellow mombin (Spondias mombin L.) epicarp
    Pinheiro, Gleyce K. I.
    de Oliveira, Daniel E. C.
    Ferreira Junior, Weder N.
    Resende, Osvaldo
    REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL, 2020, 24 (02): : 121 - 127
  • [4] Pregerminative treatments of yellow mombin (Spondias mombin L.) seeds
    Martins, Cibele Chalita
    da Silva, Givanildo Zildo
    Durigan, Lais Dezen
    Vieira, Roberval Daiton
    CIENCIA FLORESTAL, 2019, 29 (01): : 363 - 370
  • [5] Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)
    Martins Assis, Mitzi Maria
    da Silva Lannes, Suzana Caetano
    Tadini, Carmen Cecilia
    Nicoletti Telis, Vania Regina
    Telis-Romero, Javier
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (05) : 585 - 593
  • [6] Quality and Antioxidant Activity during Ripening of Fruits from Yellow Mombin (Spondias mombin L.) Genotypes
    Gomes da Silva, F. V.
    Silva, S. M.
    Cabral da Silva, G.
    Schunemann, A. P.
    VII INTERNATIONAL POSTHARVEST SYMPOSIUM, 2013, 1012 : 843 - 848
  • [7] Characterisation and inhibition of polyphenoloxidase of yellow mombin (Spondias mombin L.) fruit
    Narain, N
    Bora, PS
    PLANT PHYSIOLOGY: CHARACTERISTICS, BREEDING AND GENETICS, 2002, : 15 - 19
  • [8] PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
    Moura Neto, Luis Gomes
    de Freitas Felipe Rocha, Erica Milo
    Amorim Afonso, Marcos Rodrigues
    Rodrigues, Sueli
    Correia da Costa, Jose Maria
    REVISTA CAATINGA, 2015, 28 (04) : 244 - 252
  • [9] Characterization of yellow mombin biomass (Spondias mombin L.) for production of activated carbon
    Nunes, Ernane Nogueira
    Trindade Rocha, Ana Paula
    de Araujo, Gilmar Trindade
    de Paz, Adeilton Padre
    de Sousa Rodrigues, Larissa Monique
    de Araujo Batista, Rayanne Sales
    Lins Melo, Taynara Batista
    JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2019, 135 (06) : 3281 - 3288
  • [10] Characterization of yellow mombin biomass (Spondias mombin L.) for production of activated carbon
    Ernane Nogueira Nunes
    Ana Paula Trindade Rocha
    Gilmar Trindade de Araújo
    Adeilton Padre de Paz
    Larissa Monique de Sousa Rodrigues
    Rayanne Sales de Araújo Batista
    Taynara Batista Lins Melo
    Journal of Thermal Analysis and Calorimetry, 2019, 135 : 3281 - 3288
12345