کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452294 1109717 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin
چکیده انگلیسی

Pork loins were pumped to 110% of original weight with solutions containing 5.5% salt and 3.3% sodium tripolyphosphate, 5.5% salt and 3.3% β-lactoglobulin (β-lg) enriched fraction or 5.5% salt and 3.3% whey protein concentrate 80% (WPC80) for comparison with non-enhanced control loins. The enhancement of pork loins significantly increased (p < 0.001) the tenderness and juiciness. Warner-Bratzler shear force values were lower (p < 0.001) in enhanced then in non-enhanced control chops. The enhanced pork chops had a slightly higher overall flavour and overall acceptability to the control pork chops. Sensory analysis showed that β-lg enriched fraction and WPC80 can be used as replacement ingredients to reduce the amount of phosphate used in enhancement solutions, as they were comparable to salt/sodium tripolyphosphate (salt/STPP) enhancement solution. Consumers rated the tenderness, juiciness and taste of the enhanced chops significantly (p < 0.001) higher then the control chops.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 72, Issue 3, March 2006, Pages 380–386
نویسندگان
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