scholarly journals Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

2019 ◽  
Vol 39 (6) ◽  
pp. 888-902 ◽  
Author(s):  
Hyerin Shin ◽  
Hyo Tae Kim ◽  
Mi-Jung Choi ◽  
Eun-Young Ko
Keyword(s):  
Physicochemical Properties ◽  
Double Emulsion ◽  
Pork Loin

scholarly journals Effect of Feeding of Citrus Byproduct on the Physicochemical Properties and Palatability of Pork Loin during Growing Period

2006 ◽  
Vol 16 (7) ◽  
pp. 1164-1168 ◽  
Author(s):  
In-Chul Jung ◽  
Yoon-Hee Moon ◽  
Sung-Joo Yang
Keyword(s):  
Physicochemical Properties ◽  
Growing Period ◽  
Pork Loin ◽  
Effect Of Feeding

scholarly journals Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

2020 ◽  
Vol 33 (4) ◽  
pp. 662-669
Author(s):  
Tae-Jun Jeong ◽  
Tae-Kyung Kim ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Partial Substitution ◽  
Low Sodium ◽  
Fragmentation Index ◽  
Polyethylene Bags ◽  
Pork Loin ◽  
Salicornia Herbacea

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (<i>Salicornia herbacea</i> L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (<i>M. longissimus thoracis et lumborum</i>).Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3°C±1°C.Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05).Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

scholarly journals Production of dry-cured pork loin using water vapour permeable bags

2018 ◽  
Author(s):  
Ana Fuentes ◽  
S. Verdú ◽  
C. Fuentes ◽  
R. Grau ◽  
J. M. Barat
Keyword(s):  
Physicochemical Properties ◽  
Water Vapour ◽  
Curing Process ◽  
Waste Generation ◽  
Sensory Acceptance ◽  
Hygienic Quality ◽  
Alternative Method ◽  
Pork Loin ◽  
Interesting Alternative

The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory.  

scholarly journals Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]

2019 ◽  
Vol 18 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Agnieszka Latoch ◽  
◽  
Justyna Libera ◽  
Dariusz Mirosław Stasiak
Keyword(s):  
Physicochemical Properties ◽  
Pork Loin ◽  
Sous Vide

scholarly journals Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide

2019 ◽  
Vol 18 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Agnieszka Latoch ◽  
◽  
Justyna Libera ◽  
Dariusz Mirosław Stasiak
Keyword(s):  
Physicochemical Properties ◽  
Pork Loin ◽  
Sous Vide

Polymeric nanoparticles of siRNA prepared by a double-emulsion solvent-diffusion technique: Physicochemical properties, toxicity, biodistribution and efficacy in a mammary carcinoma mice model

Biomaterials ◽  
2017 ◽  
Vol 145 ◽  
pp. 154-167 ◽  
Author(s):  
Meital Ben David-Naim ◽  
Etty Grad ◽  
Gil Aizik ◽  
Mirjam M. Nordling-David ◽  
Ofra Moshel ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mammary Carcinoma ◽  
Polymeric Nanoparticles ◽  
Double Emulsion ◽  
Mice Model ◽  
Solvent Diffusion ◽  
Diffusion Technique

scholarly journals The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin

2020 ◽  
Vol 29 (9) ◽  
pp. 1195-1199
Author(s):  
Hojeong Jeong ◽  
Soohyung Lee ◽  
Gi Dong Han
Keyword(s):  
Physicochemical Properties ◽  
Pork Loin ◽  
Barley Bran

scholarly journals Effects of channel geometry and physicochemical properties of solutions on stable double emulsion production in planar microfluidic devices having triangular orifices

AIP Advances ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 065219
Author(s):  
Ruri Hidema ◽  
Ryotaro Ohashi ◽  
Susan J. Muller ◽  
Hiroshi Suzuki
Keyword(s):  
Physicochemical Properties ◽  
Double Emulsion ◽  
Microfluidic Devices ◽  
Channel Geometry
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