Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties

Autor:	S. C. Seideman, L. S. Donnelly, K. G. Wanstedt, N. M. Quenzer
Rok vydání:	1981
Předmět:	chemistry.chemical_compound Calcium alginate chemistry food and beverages Food science Microbiology Flavor Food Science
Zdroj:	Journal of Food Protection. 44:732-735
ISSN:	0362-028X
DOI:	10.4315/0362-028x-44.10.732
Popis:	Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5dee6a101219b51789b572b25f6f340 https://doi.org/10.4315/0362-028x-44.10.732 Zobrazit plný text záznamu