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Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species
Author(s) -
RHEE KI SOON,
TERRELL ROBERT N.,
LA MARIA QUINTANLL,
VANDERZANT CARL
Publication year - 1983
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.1365-2621.1983.tb14861.x
Subject(s) - food science , inoculation , chemistry , salt (chemistry) , lactobacillus , chloride , biology , fermentation , horticulture , organic chemistry
Two experiments were conducted to determine rancidity development in raw‐refrigerated ground pork treated with different types and levels of chloride salts. In the first experiment, raw ground pork was inoculated with either a Moraxella or a Lactobacillus species. In the second experiment, samples were not inoculated. In both experiments, samples were treated with either NaCl, KCl, or MgCl 2 at ionic strength of either 0.73 or 0.37 and stored at 5°C. Regardless of inoculation, in both experiments addition of any chloride salt increased (P < 0.05) TBA values over those values for controls (no added salt). Addition of NaCl resulted in the highest (P < 0.05) TBA values among inoculated samples, but these differences were not apparent for noninoculated samples.