Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness

作者：Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho · 发表于：Journal of Food Science · 年份：2024 · DOI：10.1111/1750-3841.17304 · 被引用次数：8 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Animal Nutrition and Physiology

Abstract The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P 21 ), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P 21 ) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P 22 ) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemi...