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EFFECT OF SODIUM SALTS AND ADDED WATER ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF DARK TURKEY MEAT SUBJECTED TO LONG-TERM FROZEN STORAGE.

Author(s) : PATEL S. B., KING A. J., LEE Y. B.

Type of article: Article

Summary

PATTIES FROM A CONTROL (100% MEAT), TREATMENT I (MEAT, 1.1% WATER, 1.0% SODIUM CHLORIDE AND 0.5% SODIUM TRIPHOSPHATE) AND TREATMENT II (MEAT, 11.1% WATER, 1.0% SODIUM CHLORIDE AND 0.5% SODIUM TRIPHOSPHATE) WERE FROZEN FOR 0 TO 52 WEEKS, BROILED, AND ANALYZED. TBA VALUES OF TREATMENT II WERE GREATER THAN THAT OF THE CONTROL. THE FORCE NEEDED TO PENETRATE TOP SURFACE OF PATTIES (FI) FROM CONTROL AND TREATMENT I WAS SIMILAR AND GREATER THAN THAT OF PATTIES FROM TREATMENT II. THE FORCE NEEDED TO PENETRATE BOTTOM SURFACES OF PATTIES (F2) DIFFERED ACROSS FORMULATION. STORAGE ADVERSELY AFFECTED MOISTURE CONTENT OF CONTROLALONG WITH F2 AND TBA VALUES OF ALL FORMULATIONS. JUICINESS WAS NEGATIVELY CORRELATED WITH MOISTURE.

Details

  • Original title: EFFECT OF SODIUM SALTS AND ADDED WATER ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF DARK TURKEY MEAT SUBJECTED TO LONG-TERM FROZEN STORAGE.
  • Record ID : 1989-1901
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 6; 1988.11-12; 1610-1614; 5 fig.; 2 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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