Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
| Autor: | M. A. Tavárez, Katelyn A. Jones‐Hamlow, Anna C Dilger, A. L. Schroeder |
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| Rok vydání: | 2015 |
| Předmět: |
frozen storage
0301 basic medicine Boar taint Fat content Chemistry pork 0402 animal and dairy science 04 agricultural and veterinary sciences 040201 dairy & animal science immunological castration 03 medical and health sciences Increased lipid 030104 developmental biology Lipid oxidation discoloration Immunological castration retail display Frozen storage Food science Quality characteristics Pork sausage Original Research Food Science |
| Zdroj: | Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lysine were made and not standardized to a similar content of fat content. Study 2: fat and lean trim obtained from IC and PC pigs was made into fresh sausage patties, targeting 25% lipid. Patties (1.25 cm) were placed on trays and assigned to 0, 4, or 12 weeks frozen storage and then, after frozen storage, placed in simulated retail display conditions for 5 days. Patties were evaluated for color stability, sensory and textural properties, and lipid oxidation. Data were analyzed as a one way ANOVA with repeated measures where appropriate. In both studies, sausage discolored with both increased time in frozen storage and with increased time in retail display (P |
| Databáze: | OpenAIRE |
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