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Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound.

Moscow Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation. Electronic address: okrasulya@mail.ru. The Russian Research Institute of Economics, Politics and Law in Science and Technology (RIEPL), Moscow, Russian Federation. Electronic address: miss.smirno19@yandex.ru. Plekhanov Russian University of Economics, Moscow, Russian Federation. Russian State University of Food Production, Moscow, Russian Federation. V.M. Gorbatov Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation. School of Chemistry, University of Melbourne, Parkville, Victoria 3010, Australia; Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, Victoria 3000, Australia. Electronic address: smettu@unimelb.edu.au.

Ultrasonics sonochemistry. 2021;:105363
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Abstract

We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the colour of meat is attributed to donor-acceptor bonds of metmyoglobin (MetMb). The accumulation of excessive number of free electrons in the medium are capable of activating MetMb. This reduces the activity of meat, when the native participants of the metmyoglobin reductase system and their own antioxidant systems of meat are depleted. Based on the additive calculation of deviations (increase / decrease) by the coordinates L*, a*, b* in the CIE Lab system, and the total colour difference (ΔE) in control and experimental samples, recommendations were developed. To optimize the colour characteristics of all types of meat, both on the surface and in the thickness of the meat, the preliminary activation of a 3% brine in a low-frequency submersible ultrasonic unit is recommended. Moreover, preliminary cavitation activation of a 3% is more preferable to stabilise the colour of PSE - meat (pale, soft, exudative (watery),) brine in a flow-through installation.