Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork

In order to develop new barbecued pork products from Mountain Black pigs, this study investigated the effects of low-temperature vacuum tumbling (LVT), ultrasonic (U) curing and their combination (U/LVT) on the properties of myofibrillar proteins (MPs) and the eating quality of barbecued pork from Mountain Black pigs, and it also explored the intrinsic mechanism of the effect of curing method on the eating quality of barbecued pork. The results showed that MPs in the U/LVT group had higher solubility and free sulfhydryl group content, lower surface hydrophobicity and hydrogen bond content, and higher fluorescence intensity than the LVT and U groups. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that MPs in the U/LVT group were decomposed into more small-molecule peptides. The highest marinade uptake and the lowest cooking loss and shear force were observed in the U group, while the U/LVT group had the highest total sensory score with better taste and flavor (P < 0.05). In conclusion, U/LVT marination can significantly affect MPs characteristics and improve the eating quality of barbecued pork from Mountain Black pigs.