FACTORS AFFECTING PROPERTIES OF RAW-FROZEN AND PRECOOKED-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS SODIUM CHLORIDE PHOSPHATE COMBINATIONS.

Type of article: Article

Summary

SAUSAGE PATTIES MADE WITH (1) NO PHOSPHATE, (2) 0.375% SODIUM TRIPOLYPHOSPHATE (STP) AND (3) 0.441% LEM-O-FOS IN COMBINATION WITH SALT LEVELS OF 1.5, 1.0, 0.5 AND 0.0% SODIUM CHLORIDE WERE FROZEN AND PACKAGED. PHOSPHATES DECREASED OFF-FLAVOUR AND RANCIDITY DEVELOPMENT, IMPROVED BINDING, AND INCREASED PH VALUES, COOKING YIELDS AND SCORES FOR SALTINESS AND JUICINESS. THE PROOXIDANT EFFECT OF SODIUM CHLORIDE WAS MASKED BY THE ANTIOXIDANT PROPERTIES OF STP AND LEM-O-FOS. PHOSPHATES OR VACUUM PACKAGING EXHIBITED AN ANTIOXIDANT EFFECT DURING EXTENDED PERIODS OF FROZEN STORAGE AND REDUCED DEVELOPMENT OF OFF-FLAVOURS AND RANCIDITY.

Details

Original title: FACTORS AFFECTING PROPERTIES OF RAW-FROZEN AND PRECOOKED-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS SODIUM CHLORIDE PHOSPHATE COMBINATIONS.
Record ID : 1985-1568
Languages: English
Publication date: 1984
Source: Source: J. Food Sci.
vol. 49; n. 5; 1984.09-10; 1363-1366; 1371; 5 tabl.; 23 ref.; 1372-1375; 5 tabl.; 20 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Oxidation; Mince; Vacuum; Organoleptic property; Sausage; Pork; Phosphate; Packaging; Cooking; Freezing