Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

Abstract

The objective of this study was to evaluate the impact of high intensity ultrasound (HIU)-assisted brining on the physicochemical characteristics and consumer preference of smoked pork loin (Longissimus dorsi, LD). LD cuts (5 × 8 × 2.5 cm, length × width × height) were randomly distributed in a 2 × 2 design of two concentration of brine (5 or 10% NaCl) and two methods of brining (static, TC; or HIU for 30 min). After brining, the samples were smoked, cooled, vacuum packed and stored for 7 d at 4 °C. Weight, pH, percentage of NaCl, water-holding capacity (WHC), shear force and colour characteristics were evaluated in post-brining and smoked samples. Sensory analysis was performed to evaluate preference in appearance, taste, and texture characteristics. Weight and NaCl increased in samples post-brining. However, smoked pork samples were not significantly different among treatments. The smoked samples became more yellow and less red. Consumers preferred TC smoked pork based on this appearance characteristic. HIU improved NaCl concentrations in cured pork meat. Under these conditions, it is necessary to consider the posterior treatment that the ultrasonicated-cured meat will undergo, since part of the weight gain was lost during the smoking process.