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| Influence of Different Marination Methods on the Quality and Myofibrillar Protein Characteristics of Tibetan Pork |
| WEN Yiling, ZHAO Xiaolong, LI Jing, LI Simin, DA Bai, LIU Zhendong |
| 1. College of Food Science, Xizang Agriculture and Animal Husbandry University, Nyingchi 860000, China; 2. Key Laboratory of Deep Processing and High-Value Utilization of Specialty Agricultural and Livestock Products in the Xizang Autonomous Region, Nyingchi 860000, China; 3. Changdu Animal Husbandry Station, Changdu 854000, China |
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Abstract This study investigated the effects of different marination methods (static marination, atmospheric tumbling, and vacuum tumbling) on the quality and myofibrillar protein (MP) characteristics of Tibetan pork. Characteristics evaluated included pick-up rate, shear force, MP solubility, turbidity, surface hydrophobicity, total sulfhydryl content, carbonyl content, gel characteristics, and meat microstructure. The results showed that vacuum tumbling marination was the most effective in improving the pick-up rate and tenderness of meat samples, and the solubility of MP was significantly positively correlated with its surface hydrophobicity (P < 0.01). Vacuum tumbling marination was conducive to the formation of gels with good water retention and high whiteness. In addition, it significantly reduced the turbidity and carbonyl content of MP, indicating that it could effectively inhibit protein peroxidation, thereby maintaining the structural integrity and functional properties of MP. Scanning electron microscopy observation showed that the structure of muscle fibers in meat samples subjected to vacuum tumbling was more compact. In conclusion, vacuum tumbling marination is superior to static marination and atmospheric tumbling marination in terms of promoting marinade absorption, improving tenderness, inhibiting protein oxidation, and maintaining gel performance.
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Published: 22 September 2026
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2026, Vol. 40 
