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EFFECT OF REDUCTION AND REPLACEMENT OF SODIUM CHLORIDE ON RANCIDITY DEVELOPMENT IN RAW AND COOKED GROUND PORK.

Author(s) : RHEE K. S., SMITH G. C., TERRELL R. N.

Type of article: Article

Summary

GROUND PORK (RAW AND COOKED) WAS TREATED WITH SODIUM CHLORIDE, POTASSIUM CHLORIDE OR MAGNESIUM CHLORIDE AT IONIC STRENGTHS OF EITHER 0.70 OR 0.35, AND STORED AT 277 OR 253 K (4 OR -20 DEG C). SODIUM CHLORIDE AND MAGNESIUM CHLORIDE INCREASED RANCIDITY OF RAW AND COOKED SAMPLES, WHEREAS POTASSIUM CHLORIDE INCREASED RANCIDITY OF RAW SAMPLES ONLY. IN COOKED SAMPLES, MAGNESIUM CHLORIDE INCREASED RANCIDITY MORE THAN SODIUM CHLORIDE WHEN SAMPLES WERE STORED AT 277 K, BUT THE OPPOSITE WAS TRUE FOR SAMPLES STORED AT 253 K. DISCOLOURATION WAS MOST SEVERE FOR RAW, FROZEN SAMPLES TREATED WITH SODIUM CHLORIDE.

Details

  • Original title: EFFECT OF REDUCTION AND REPLACEMENT OF SODIUM CHLORIDE ON RANCIDITY DEVELOPMENT IN RAW AND COOKED GROUND PORK.
  • Record ID : 1984-0623
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 7
  • Publication date: 1983/07
  • Document available for consultation in the library of the IIR headquarters only.

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