Study On The Effectiveness And Its Related Mechanism Of Improving The Color Of Pressurized Pork Using L-Ascorbic Acid

Color is an important index to evaluate pork quality and freshness,which directly affects consumers'purchasing power and purchasing decision.High pressure processing(HPP),as a non-thermal processing technology with the highest degree of commercialization,has great application potential in the development of high-quality meat products.However,meat color"whitening"caused by HPP is a key scientific problem that reduces consumer acceptability and restricts the development of HPP technology for meat products,which has long puzzled for meat researchers.Therefore,how to improve the color and the storage stability of compression meat products is very important to promote the HPP technology industrialization of meat products.L-ascorbic acid(L-Vc)can not only improve the color of meat products,but also have certain interaction function on the system environment of meat products,pigment proteins,etc.,and have the feasibility of improving the color of compression meat products,and relevant studies have not been reported in the literature.This topic with cold fresh and frozen-thawed pig hind legs lean meat as experimental materials,studying the effect of L-Vc on pressurized pork color.Through the correlation analysis of p H value,myoglobin and its redox state,metmyoglobin reductase activity and Hunter chromaticity value(L~*,a~*,b~*),explore the influence mechanism of L-Vc on the pigmentation of pressurized pork and the technical characteristics of improving the pigmentation of pressurized pork were comprehensively analyzed.The results of this study are as following:?The addition of L-Vc significantly improved the storage L~*value and a~*value of both pressurized cold fresh and frozen-thawed pork(P<0.05),but had no significant effect on the storage b~*value(P>0.05).The color improvement effect of the sample under pressure of 200-300MPa is better than that at 100MPa.?During the storage of 0-4 days,L-Vc addition had no significant effect on deoxymyoglobin and oxymyoglobin in pressurized cold fresh pork(P>0.05),but significantly increased the content of metmyoglobin for samples(P<0.05).?During the storage of 0-5 days,the addition of L-Vc significantly reduced the deoxymyoglobin and metmyoglobin contents in pressurized frozen-thawed pork(P<0.05),and significantly increased the oxymyoglobin content(P>0.05).?L-Vc could significantly increase the metmyoglobin reductase activity in pressurized cold fresh pork(P<0.05),and the enzyme activity could be maintained for 0-4 days.There was no metmyoglobin reductase activity in pressurized frozen-thawed pork.?PH value of cold fresh and frozen-thawed pork changed non-significantly with the extension of storage time(P>0.05),indicate that the effect of L-Vc on color of pressurized pork was not dependent on the change of p H value.