Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle)

The aim of this work was to study the rule of the different concentrations on marination kinetics and mass transfer of lactic acid-marinated pork (longissimus dorsi muscle) specimens. The marinades of lactic acid concentrations at 0.5%, 1.0%, 1.5%, 2.0%, and 2.5% (w/w) and the marination process was performed at 1, 2, 3, 4, and 5 h, respectively. The water holding capacity (WHC), water and lactic acid content of the pork specimens were measured. Mass transfer kinetic curves were fitted. Kinetic parameter values for changes in total pork mass, the content of water and lactic acid, and effective diffusion coefficient were calculated. The obtained results indicated that the values of kinetic parameters for the changes in total mass, the content of water and lactic acid, and WHC were all increased with lactic acid concentration and marination time raised. The prediction model of water and lactic acid mass transfer in pork had a good linear correlation with marination time. The apparent diffusion coefficient value was the largest and the diffusion rate was the fastest when the mass fraction of lactic acid in the marinade was 1.5%. This research could provide effective parameters for improving the efficiency and uniformly quality of lactic acid marinated meat products.