Effect of combined high pressure and thermal treatment on color and lipid oxidation in pork muscle

In order to study the effect of high pressure combined with thermal treatment on color and lipid oxidation in pork muscle,and to establish an optimal multinomial regression model,longissimus pig muscles were used as material in this paper. Seven parameters,including color parameters redness(a*),yellowness(b*),lightness(L*),total color difference(△E),lipid oxidation(TBARS,POV,AV),were detected when the pressure was in the range of 100 to 600 MPa and the investigated temperatures were 25~55 ℃. Each experiment was conducted for 10 minutes. Results showed that with the increasing pressure color values L* and △E increased,a* values decreased and the meat becoming grey-white. Simultaneously,TBARS,POV,AV increased significantly(p <0.05). By calculating with SPSS,three optimal multinomial regression model between color parameters a*,b*,L* and lipid oxidation(TBARS,POV,AV) were obtained. The results of significance test and the comparision between predicted value and actual value showed that they were on a high level of significance(p<0.01). Therefore,in the high pressure combined with thermal treatment process,the color parameters could be used to quantitative describe lipid oxidation.