@article{LIANG2026, 
author = {Duan LIANG and Peiyuan LI and Yang ZHAO and Jihong WU and Fei LAO and Xiaojun LIAO},
title = {Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork},
year = {2026},
journal = {Food Science},
volume = {47},
number = {1},
pages = {269-282},
keywords = {Rosa roxburghii concentrate, high-pressure processing, pre-cooked braised pork, oxidation, flavor},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250729-226},
doi = {10.7506/spkx1002-6630-20250729-226},
abstract = {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.}
}