| Autor: |
GOETSCH, S. J., CUNNINGHAM, F. E., IV, E. CHAMBERS. |
| Zdroj: |
Journal of Sensory Studies; Apr1990, Vol. 5 Issue 4, p241-249, 9p |
| Abstrakt: |
ABSTRACT. Pork shoulders were ground and restructured into nuggets with 5% dietary-fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep-fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (103-4) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber-formulated pork nuggets held at -17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber-formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at -17.8°C. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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