Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin

In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice while the control group consisted of non-mari...

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Bibliographic Details
Published in:Foods 2022-04, Vol.11 (8), p.1088
Main Author: Nour, Violeta
Format: Article
Language:English
Subjects:
Acids
Ammonia
Antioxidants
Brines
Cold storage
Connective tissue
Cooking
Food science
Fruit juices
Fruits
Ingredients
Juices
lipid oxidation
Meat
meat marination
Meat processing
Meat quality
Moisture content
Moisture effects
Oxidation
pH effects
Phosphates
plum juice
Pork
Potassium
Prunus cerasus
Sensory evaluation
Sensory properties
Shelf life
Sodium chloride
sour cherry juice
storage
Storage stability
Thiobarbituric acid
Water content
water-holding capacity
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Summary:In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice while the control group consisted of non-marinated meat slices. Proximate composition, marinating loss, cooking loss, drip loss, and water-holding capacity of samples was evaluated. Changes in surface meat color (L*, a*, and b* values), pH, ammonia content, and thiobarbituric acid reactive substances (TBARS) values were monitored in pork loins during 12 days of refrigerated storage. Sensory evaluation was also conducted. There was a significant decrease in pH, moisture content, and water-holding capacity of raw meat due to fruit juice marination, resulting in marination losses and higher cooking losses compared with the control and brine-marinated samples. During cold storage, marination with sour cherry and plum juices was found to slow down the increase in TBARS values and ammonia content and the decrease in all meat sensory scores. Thus, sour cherry and plum juices may be used as marinating ingredients as they promote interesting sensory properties and improve the storage stability of pork loin.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11081088