ArticleFoods (Basel, Switzerland)2022
Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 19 citations in OpenAlex.
- Effects of Tamarind (Foods (Basel, Switzerland) · 2026Article
- Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Foods (Basel, Switzerland) · 2026Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices.Food science & nutrition · 2025Article
- The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan.Foods (Basel, Switzerland) · 2023Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Foods (Basel, Switzerland) · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.International journal of environmental research and public health · 2023Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice while the control group consisted of non-marinated meat slices. Proximate composition, marinating loss, cooking loss, drip loss, and water-holding capacity of samples was evaluated. Changes in surface meat color (L*, a*, and b* values), pH, ammonia content, and thiobarbituric acid reactive substances (TBARS) values were monitored in pork loins during 12 days of refrigerated storage. Sensory evaluation was also conducted. There was a significant decrease in pH, moisture content, and water-holding capacity of raw meat due to fruit juice marination, resulting in marination losses and higher cooking losses compared with the control and brine-marinated samples. During cold storage, marination with sour cherry and plum juices was found to slow down the increase in TBARS values and ammonia content and the decrease in all meat sensory scores. Thus, sour cherry and plum juices may be used as marinating ingredients as they promote interesting sensory properties and improve the storage stability of pork loin.
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