Abstract：
This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L⁎ values and increased a⁎ values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the \"home kitchen type\" rapid marination.
摘要：
本研究旨在评估不同频率超声腌制后的猪肉品质，从而更全面地了解超声波腌制对肉类的影响。织构轮廓分析表明,不同频率的超声固化显著改善了样品的织构性能,尤其是在26.8kHz时，导致压痛的减少，硬度,和咀嚼性值增加了44%，43%,44%,分别。超声腌制样品的蒸煮损失从未经超声处理的27%下降到22%，表明持水能力显著提高，而pH值的变化对猪肉品质仅有微妙的影响。同时,由于L值降低和a值增加，猪肉的颜色变得更加玫瑰色，这主要归因于氧合肌红蛋白比例升高和肌红蛋白含量降低。此外,超声波腌制对猪肉蛋白质和脂质的氧化没有负面影响。烘烤后,与静态腌制肉（增加16种风味物质）和新鲜猪肉（增加24种风味物质）相比，超声腌制的样品显示出更高的挥发性风味化合物丰度，证明超声波腌制在增强猪肉的整体风味和味道特征方面的功效。因此,超声波技术的应用为“家用厨房型”快速腌制提供了巨大的潜力。
