EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON TEXTURE, ORGANIC VOLATILES AND SENSORY CHARACTERISTICS OF IRRADIATED AND NONIRRADIATED PORK

Autor:	Eugen Wierbicki, Gary W. Shults, John J. Howker
Rok vydání:	1976
Předmět:	chemistry.chemical_classification Sodium Organoleptic Food preservation food and beverages chemistry.chemical_element Salt (chemistry) Sodium phosphates law.invention Steam distillation chemistry.chemical_compound chemistry law Food irradiation Food science Irradiation Food Science
Zdroj:	Journal of Food Science. 41:1096-1101
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1976.tb14395.x
Popis:	Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75 percent) and sodium tripolyphosphate (0.3 percent or 0.5 percent) additions. The irradiated and nonirradiated samples were tested by technological panels for sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo-Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75 percent NaCl and 0.3 percent or 0.5 percent TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of NaCl or TPP. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate.
Databáze:	OpenAIRE
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