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| Optimization of Marinade Composition of Prepared Fresh Pork Packaged under Modified Atmosphere (MAP) |
| TANG Jing;ZHANG Ying-yang;WU Hai-zhou;LI Liang-hao;ZHANG Jian-hao |
1.Nantong Shuanghe Food Limited Company, Nantong 226352, China; 2. College of Food Science and Technology,
Nanjing Agricultural University, National Center of Meat Quality and Safety Control,
Synergetic Innovation Cener of Food Safety and Nutrition, Nanjing 210095, China |
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Abstract A marinade composed mainly of cooking wine, complex spices and salt was developed for prepared fresh pork packaged under modified atmosphere (MAP). The three ingredients were optimized by response surface methodology. The results showed that both spices and salt were able to improve the physical and chemical qualities of products and effectively inhibit microbial growth. Each of these three ingredients had a significant effect on total bacterial count, color and other properties of MAP prepared pork (P<0.05). The response surface analysis indicated that the interactions of salts with cooking wine and with complex spices had a significant effect on the total number of colonies (P<0.05). The optimal marinade consisted of 6.70%cooking wine, 1.20%complex spices and 1.29%salt. The total number of colonies was 4.312 lg(CFU/g) using this marinade, suggesting its applicability for the production of low-temperature prepared pork.
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2014, Vol. 28 
