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Effect of sodium ascorbate and tocopherol acetate on the quality of minced pork during refrigerated storage.

Author(s) : SAHOO J., KARWASRA R. K., HOODA S., et al.

Type of article: Article

Summary

Minced pork prepared from ham portions of "White Yorkshire" boar carcasses was preblended with no additives (control), sodium ascorbate (SA) 600 ppm, tocopherol acetate (TA) 8 ppm or SA + TA at above concentrations, packed in low density polyethylene bags, stored at a refrigerated temperature of 4 plus or minus 1°C and examined for quality changes at a storage interval of 2 days up to 11 days. It was noticed that colour score and water holding capacity (WHC) were highest and metmyoglobin (MMb) % and thiobarbituric acid reactive substances (TBARS) value were lowest in the SA samples while pH and cooking loss were lowest in SA + TA. No significant difference in MMb % odour score and tyrosine value was found among SA, TA and SA + TA. The above antooxidants did not show antimicrobial property in MP during refrigerated storage. It is concluded that the combined use of SA and TA in MP could not produce synergistic effect in improving the meat quality during refrigerated storage. The shelf life of both SA and SA + TA samples was 9 days against 5 days in control sample.

Details

  • Original title: Effect of sodium ascorbate and tocopherol acetate on the quality of minced pork during refrigerated storage.
  • Record ID : 2006-1332
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 42 - n. 3
  • Publication date: 2005/05

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