Abstract
We studied the diffusion of NaCl in Japanese radishes, solidified egg whites, pork meats, and potatoes. The diffusion of NaCl in pork loin block meat was found to be slower than that in other foodstuffs. To enhance the diffusivity, we prepared mincemeat, whose SEM image revealed the mechanical loosening of the meat fibres. The diffusion profile was similar to those of other foodstuffs. By applying dual mode sorption and diffusion theory, we obtained DT(L) and DT(p), the thermodynamic diffusion coefficient of the Langmuir species of NaCl and partition species of NaCl, respectively. DT(L) and DT(p) of the mincemeat were about two times larger than those of the block meat. Based on these findings, the effects of mincing on the sensory characteristics of the minced and block meats were compared by a sensory evaluation. Sensory evaluation of these two kinds of pork loin showed that the colour of the latter was significantly lighter, the saltiness was increased and the hardness was less than that of the former (p<0.01) as determined by paired difference test. These characteristics corresponded to the colour difference, salt concentration, and hardness measured by the appropriate methods. According to the paired preference test, the mincemeat was more preferred than the block meat in regard to tenderness (p<0.01). These results suggested that the organization and structure of the foodstuffs affect the taste and palatability of cooked and seasoned foods.
