TY  - JOUR
AU  - LIANG, Duan
AU  - LI, Peiyuan
AU  - ZHAO, Yang
AU  - WU, Jihong
AU  - LAO, Fei
AU  - LIAO, Xiaojun
PY  - 2026
TI  - Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork
JO  - Food Science
SN  - 1002-6630
SP  - 269
EP  - 282
VL  - 47
IS  - 1
AB  - To address the deterioration of flavor and nutritional quality in pre-cooked braised pork caused by microbial proliferation and oxidative degradation during storage, this study investigated the effect of ultra-high pressure marination with Rosa roxburghii juice concentrate on pork quality improvement during refrigerated (at 4 ℃ for up to 21 days) and frozen storage (at –20 ℃ for up to 120 days), and evaluate the feasibility of applying this technology to pre-cooked braised pork production. Compared with the untreated control group, ultra-high pressure marination with R. roxburghii juice concentrate significantly reduced the total viable count and thiobarbituric acid reactive substances (TBARS) value, delayed protein carbonylation, and maintained textural properties in pre-cooked braised pork during storage. Analysis of volatile flavor components by gas chromatography-mass spectrometry (GC-MS) revealed that this treatment effectively inhibited the accumulation of acidic and rancid off-odor compounds, resulting in a 57.12% reduction in the odor activity value of 3-methylbutanoic acid. The results indicated that ultra-high pressure marination (at 400 MPa for 4 min) with R. roxburghii juice concentrate (5.0 g/kg of seasoned pork) effectively enhanced the flavor and nutritional quality of pre-cooked braised pork, providing an innovative processing approach for the quality improvement of prepared meat products.
UR  - https://doi.org/10.7506/spkx1002-6630-20250729-226
DO  - 10.7506/spkx1002-6630-20250729-226