Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork

The effects of ultrasonic-assisted curing versus static curing as a control on the quality parameters and gel properties of minced pork were studied. Ultrasonic-assisted curing was carried out with different ultrasonic power (180, 240 and 300 W) and times (30, 60 and 90 min). The results showed that the pH and cooking yield of minced meat were significantly increased after ultrasonic treatment compared with the control group (P < 0.05), the chloride content increased significantly (P < 0.05), and textural properties were significantly improved. The 240 W/60 min treatment group had the maximum hardness, springiness and chewiness, which were significantly better than those of the other treatment groups (P < 0.05). The L* value of minced meat subjected to ultrasonic treatment at 240 W for 60 min was significantly higher than that of the 30 and 90 min treatment groups (P < 0.05); with increasing ultrasonic time, the a* value first increased and then decreased. Ultrasonic-assisted curing reduced the juice loss and imparted good water- and oil-holding capacity to minced pork. Compared with the control group, the total juice and water loss of the 240 W/60 min treatment group were reduced by 48.34% and 58.21%, respectively, which had the best emulsion stability among all the experimental groups. Meanwhile, this treatment group had the lowest apparent viscosity and the strongest flow performance. In conclusion, ultrasonic-assisted curing could significantly improve the quality of minced meat, and the optimal process parameters were 240 W and 60 min for ultrasonic power and time, respectively.