Premium
EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT
Author(s) -
NEER K. L.,
MANDIGO R. W.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12592.x
Subject(s) - organoleptic , food science , chemistry , salt (chemistry) , sodium , sodium salt , yield (engineering) , materials science , organic chemistry , metallurgy , inorganic chemistry
Duplicate batches of flaked, cured pork were manufactured using 25 combinations of salt (NaCl) and sodium tripolyphosphate (STP). The effect of frozen storage was also evaluated at 3‐wk intervals from the time of production through 18 wk. As salt and/or STP concentrations were increased, smokehouse and cooking yields increased, products became darker, and organoleptic evaluations improved. Salt was found to enhance rancidity while STP retarded its development. Although acceptability declined with increased storage, all products initially rated as acceptable were still scored acceptable after 18 weeks in frozen storage. Statistical interactions showed a synergism between salt and STP. Combinations of 2.25%/0.25%; 3.0%/0.25%; 3.0%/0.125% and 3.0%/0.375% salt and STP, respectively, were found to yield superior products to all other combinations.