PHYSICAL AND SENSORY CHARACTERISTICS OF PRECOOKED, REHEATED PORK CHOPS WITH ENHANCEMENT SOLUTIONS

Autor:	J. Jensen, K. Robbins, L.G. Zhu, C. Prestat, Floyd K. Mckeith, K. J. Ryan, M.S. Brewer
Rok vydání:	2002
Předmět:	Potassium food and beverages chemistry.chemical_element Phosphate Tenderness chemistry.chemical_compound chemistry Sodium lactate medicine Food science medicine.symptom Potassium lactate Flavor Food Science
Zdroj:	Journal of Muscle Foods. 13:37-51
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.2002.tb00319.x
Popis:	Pork loins were pumped to 110% of original weight with solutions containing 0.35% salt and 0.35% phosphate (P), salt and phosphate plus 3% sodium lactate (SL), or salt and phosphate plus 2.5% potassium lactate/potassium acetate (PL/PA). Chops were evaluated freshly cooked and precooked, stored (4C, 2 days) and reheated. Chops from SL and PL/PA chops experienced lower cook losses than unpumped controls. Reheating produced additional cook losses which were unaffected by enhancement treatment. Enhancement produced reheated chops with lower shear values and higher tenderness scores than those of freshly cooked controls, and addition of either SL or PL/PA produced even more dramatic results. Warmed-over flavor after reheating precooked chops was reduced by the SL enhancement solution.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f579456b4f512f64008ec8147311250b https://doi.org/10.1111/j.1745-4573.2002.tb00319.x Zobrazit plný text záznamu Plný text