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Physico-chemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation.

Author(s) : ZHAO Y., SEBRANEK J. G.

Type of article: Article

Summary

Fresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 parts per million sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1 kilogray). Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physico-chemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.

Details

  • Original title: Physico-chemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation.
  • Record ID : 1998-0923
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 6
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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