The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin

Abstract

Pork loins were pumped to 110% of original weight with solutions containing 5.5% salt and 3.3% sodium tripolyphosphate, 5.5% salt and 3.3% β-lactoglobulin (β-lg) enriched fraction or 5.5% salt and 3.3% whey protein concentrate 80% (WPC80) for comparison with non-enhanced control loins. The enhancement of pork loins significantly increased ( p < 0.001) the tenderness and juiciness. Warner-Bratzler shear force values were lower ( p < 0.001) in enhanced then in non-enhanced control chops. The enhanced pork chops had a slightly higher overall flavour and overall acceptability to the control pork chops. Sensory analysis showed that β-lg enriched fraction and WPC80 can be used as replacement ingredients to reduce the amount of phosphate used in enhancement solutions, as they were comparable to salt/sodium tripolyphosphate (salt/STPP) enhancement solution. Consumers rated the tenderness, juiciness and taste of the enhanced chops significantly ( p < 0.001) higher then the control chops.