DOI: 10.11118/978-80-7509-996-9-0175

PHYSICAL AND SENSORY CHANGES OF FRESH PORK LOIN DURING AGEING

Ivica Kos¹, Nataša Hulak¹, Iva Dolenčić Špehar¹, Darija Bendelja Ljoljić¹, Ivan Vnučec¹

¹ University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia

Pork aging is a controlled process that involves enzymatic and biochemical changes of fresh pork meat over a specific period before consumption. During this aging period, the pork meat is stored under controlled conditions of temperature and humidity. This allows natural enzymes within the meat to break down connective tissue, tenderizing the meat and enhancing its flavour profile. This process leads to improvements in texture, tenderness, and overall eating experience, as collagen degradation mediated by proteolytic enzymes contributes to textural modification, enhancing tenderness and succulence. Furthermore, lipolytic and proteolytic activities contribute to flavour development, imparting a complex sensory profile to aged pork loin. Colour of meat is also affected because myoglobin, a key pigment in meat, undergoes controlled oxidation during aging, leading to the formation of oxymyoglobin and subsequent colour alteration. Analysing the temporal progression of these transformations reveals dynamic shifts in pH, colour parameters, and weight loss across different aging durations. Within research, it was found that the pH of pork loin increased significantly during the first week of wet aging and remained stable during the second week. With shorter aging periods, a significant increase in the values of all colour indicators (L*, a*, and b* values) was observed compared to the initial values. Weight loss during aging was consistent regardless of the duration, but after thawing, the greatest weight loss was observed in the group with the longest aging period. Contrary to this, the group without aging had the highest weight loss during heat treatment, while the group with the longest aging period had the lowest. As found, heat treatment effects on weight loss underscore the impact of aging on meat structure and water-holding capacity. By conducting a triangle test, statistically significant differences in sensory properties between groups with and without aging were established. It is worth noting that the change in texture during aging is the primary sensory manifestation. The change in flavour is another important manifestation, but its significance becomes equal to the change in aroma with longer aging durations. These results highlight the profound influence of aging on texture and flavour perception, with aged samples exhibiting superior tenderness and a richer flavour profile compared to fresh counterparts. By elucidating the intricate interplay between aging duration and biochemical processes, this research enhances our understanding of the factors shaping the quality attributes of aged pork loin. Such insights are invaluable for optimizing aging protocols in meat processing and catering to the preferences of discerning consumers.

Klíčová slova: pork loin, pH, weight loss, colour, sensory analysis

stránky: 175-179, online: 2024