Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)

Abstract

AbstractBACKGROUNDThe pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri‐frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH, moisture migration and distribution as well as microstructure of pork were assessed.RESULTSResults showed that among all the ultrasonic treatment intensities (85–150 W L−1), the NaCl content of the sample pickled by an intensity of 101.3 W L−1 was higher than that of other intensities. TSIU 101.3 W L−1 showed 59.95% higher NaCl content than the control sample. In addition, the sample treated with TSIU of 101.3 W L−1 had higher pickling yield and moisture content, better textural properties of pork (including hardness and chewiness), and less cooking loss. The results of the low‐field nuclear magnetic resonance showed that, compared with the control group, the relaxation time T21 of the ultrasound‐assisted pickling samples increased, while the proportion of T22 (A22) reduction ranged from 175.0% to 379.9%. The microstructure designated that the ultrasonic treatment could facilitate changes in meat texture.CONCLUSIONUltrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W L−1 could better accelerate NaCl transport and homogeneous distribution on meat, thereby improving the sample quality. © 2024 Society of Chemical Industry.