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EFFECTS OF POTASSIUM SORBATE, SODIUM ACETATE, PHOSPHATES AND SODIUM CHLORIDE ALONE OR IN COMBINATION ON SHELF LIFE OF VACUUM-PACKAGED PORK CHOPS.

Author(s) : MENDONCA A. F.

Type of article: Article

Summary

MICROBIOLOGICAL AND SOME PHYSICAL AND CHEMICAL EFFECTS OF TREATING PORK CHOP SURFACES WITH SODIUM ACID PYROPHOSPHATE, A COMMERCIAL PHOSPHATE BLEND, POTASSIUM SORBATE AND PHOSPHATE/SORBATE/SODIUM ACETATE SOLUTIONS, WITH OR WITHOUT SODIUM CHLORIDE, BEFORE PACKAGING WERE STUDIED IN PORK CHOPS VACUUM PACKAGED AND STORED AT 275-277 K (2-4 DEG C) FOR 10 WEEKS. ALL TREATMENTS CONTAINING POTASSIUM SORBATE REDUCED MICROBIAL COUNTS. TREATMENT WITH 10% PHOSPHATES/10% POTASSIUM SORBATE SOLUTIONS IMPROVED COLOUR AND DECREASED PURGE. POTASSIUM SORBATE ALONE REDUCED MICROBIAL COUNTS MORE THAN IT DID WHEN COMBINED WITH PHOSPHATES, BUT CHOPS WERE DARKER AND HAD MORE EXUDATE. COMBINED USE OF 10% PHOSPHATES/10% POTASSIUM SORBATE EXTENDED SHELF LIFE IN VACUUM-PACKAGED FRESH PORK CHOPS TO 10 WEEKS AT 275-277 K COMPARED WITH 4 WEEKS FOR UNTREATED PORK AND PROTECTED MEAT COLOUR.

Details

  • Original title: EFFECTS OF POTASSIUM SORBATE, SODIUM ACETATE, PHOSPHATES AND SODIUM CHLORIDE ALONE OR IN COMBINATION ON SHELF LIFE OF VACUUM-PACKAGED PORK CHOPS.
  • Record ID : 1990-0658
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 302-306; 5 fig.; 5 tabl.; 35 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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