Factors Affecting Properties of Raw-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations

Autor:	Ki Soon Rhee, R. G. Matlock, R. N. Terrell, T. R. Dutson, Jeffrey W. Savell
Rok vydání:	1984
Předmět:	Antioxidant medicine.medical_treatment Sodium chemistry.chemical_element Increased ph Vacuum packing Phosphate chemistry.chemical_compound chemistry medicine Frozen storage Food science Pork sausage Food Science
Zdroj:	Journal of Food Science. 49:1363-1366
ISSN:	1750-3841 0022-1147
Popis:	Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3b903c580cad4f58029e836614eaac44 https://doi.org/10.1111/j.1365-2621.1984.tb14991.x Zobrazit plný text záznamu Plný text