Abstract
ABSTRACTBoneless pork shoulders were excised 24h postmortem, frozen, tempered, flaked and blended with one of the four formulations: (1) 1% NaCl and .25% sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaCl, .25% STP and .125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125% lecithin. The blended samples were converted to restructured chops and stored at ‐ 18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidity of restructured muscle foods.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
