EFFECTS OF ANTIOXIDANTS ON VISUAL AND PALATABILITY ATTRIBUTES OF HOT AND COLD PROCESSED PORK LOIN CHOPS.

Type of article: Article

Summary

EFFECTS OF 3 ANTIOXIDANTS ON APPEARANCE AND TENDERNESS OF HOT PROCESSED (HP) AND COLD PROCESSED (CP) PORK WERE STUDIED. LOIN ROASTS WERE EITHER HP OR CP AND INFUSED WITH 1 OF 4 SOLUTIONS THE INFUSION SOLUTION WAS 10% SALT (9:1 SODIUM CHLORIDE: POTASSIUM CHLORIDE) AND 3% PHOSPHATE (1:1 HEXAMETAPHOSPHATE: PYROPHOSPHATE), TO WHICH ASCORBIC ACID (AA, 0.5%), BUTYLATED HYDROXYANISOLE (BHA, 0.02%), TERTIARY BUTYLHYDROXIQUINONE (TBHQ, 0.02%) OR NO ANTIOXIDANT (CONTROL) WAS ADDED. HP CHOPS WERE DARKER BUT MORE TENDER THAN CP CHOPS. THE TBHQ TREATMENT WAS INFERIOR TO AA OR BHA WITH REGARD TO DISCOLORATION AND OVERALL DESIRABILITY SCORES, BUT THE TBHQ INFUSED CHOPS HAD A MORE DESIRABLE FLAVOUR THAN OTHER CHOPS. AA OR BHA ADDED TO PORK LOINS DID NOT AFFECT LEAN COLOUR, DISCOLORATION OR PALATABILITY TRAITS.

Details

Original title: EFFECTS OF ANTIOXIDANTS ON VISUAL AND PALATABILITY ATTRIBUTES OF HOT AND COLD PROCESSED PORK LOIN CHOPS.
Record ID : 1991-0227
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
Publication date: 1990

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Cold boning; Meat; Chilling; Antioxidant; Organoleptic property; Pork; Hot boning; Additive