Partager

Effet de l'immersion dans du phosphate, de l'ascorbate ou du sorbate, avant ionisation, sur les qualités physico-chimiques et sensorielles des côtes de porc fraîches.

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

Auteurs : ZHAO Y., SEBRANEK J. G.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Physico-chemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation.
  • Identifiant de la fiche : 1998-0923
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 61 - n. 6
  • Date d'édition : 11/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation