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Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage
Author(s) -
MILLER L. F.,
HEDRICK H. B.,
BAILEY M. E.
Publication year - 1985
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.1365-2621.1985.tb13431.x
Subject(s) - food science , flavor , chemistry , nitrite , curing (chemistry) , nitrate , organic chemistry , polymer chemistry
Four processing procedures were compared as methods of reducing warmed‐over flavor (WOF) of pork chops during frozen storage for 84 days, These procedures were (1) oven‐broiled chops, (2) chops from loins precooked with no additives, (3) chops from loins cured with 0.5% salt and 40 ppm NaNO2 and precooked, and (4) chops from loins cured with 2% salt and 120 ppm NaNO2 and precooked. Samples were evaluated by the TBA test, Warner‐Bratzler shear, hydroxyproline assay and by sensory analysis after frozen storage at ‐18°C. Chops from the three precooked treatments were more tender than oven‐broiled chops. Nitrite inhibited WOF development of precooked chops during frozen storage and 40 ppm nitrite was nearly as effective as 120 ppm.