Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling

Abstract

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300℃ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

Keywords: allergen; marinating; porcine serum albumin; pork ham; sandwich ELISA.

Fig. 1.. Diagram showing experimental treatments and sample preparation procedure.

Fig. 2.. SDS-PAGE profile of raw and broiled pork meat protein after marinating for 4 or 8 h with commercial sauce alone, commercial sauce with kiwi juice, and commercial sauce with pineapple juice. (A) SDS-PAGE profile of pork ham marinated for 4 h with or without subsequent broiling. (B) SDS-PAGE profile of pork ham marinated for 8 h with or without subsequent broiling. Lane M, molecular weight marker; lane PSA, commercial porcine serum albumin; lane T1, raw pork ham; lane T2, broiled pork ham; lane T3, raw pork ham marinated with commercial sauce alone; lane T4, pork ham marinated with commercial sauce and then broiled; lane T5, raw pork ham marinated with commercial sauce and kiwi juice; lane T6, pork ham marinated with commercial sauce and kiwi juice and then broiled; lane T7, raw pork ham marinated with commercial sauce and pineapple juice; lane T8, pork ham marinated with a commercial sauce and pineapple juice and then broiled.

Fig. 3.. Immunoblotting assay for PSA from raw and broiled pork meat protein after marinating for 4 or 8 h with commercial sauce alone, commercial sauce with kiwi juice, and commercial sauce with pineapple juice. (A) Immunoblotting profile of pork ham marinated for 4 h with or without subsequent broiling. (B) Immunoblotting profile of pork ham marinated for 8 h with or without subsequent broiling. Lane PSA, porcine serum albumin; lane T1, raw pork ham; lane T2, broiled pork ham; lane T3, raw pork ham marinated with commercial sauce alone; lane T4, pork ham marinated with commercial sauce alone and then broiled; lane T5, raw pork ham marinated with commercial sauce and kiwi juice; lane T6, pork ham marinated with commercial sauce and kiwi juice and then broiled; lane T7, raw pork ham marinated with commercial sauce and pineapple juice; lane T8, pork ham marinated with commercial sauce and pineapple juice and then broiled.