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Oxidative Stability of Batter‐Breaded Restructured Nuggets Processed from Prerigor Pork
Author(s) -
RHEE K.S.,
KEETON J.T.,
ZIPRIN Y.A.,
LEU R.,
BOHAC J.J.
Publication year - 1988
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.1365-2621.1988.tb13526.x
Subject(s) - food science , chemistry , lipid oxidation , flavor , antioxidant , biochemistry
Restructured pork slices made with either prerigor or postrigor meat, with or without 1.5% of defatted glandless cottonseed flour (GCF). were batter‐breaded with or without GCF in predust and batter‐mix: Prerigor products had less cooking losses than postrigor products; GCF in the meat or coating reduced cooking losses. Prefried prerigor products were more susceptible to lipid oxidation and warmed‐over flavor development than prefried postrigor products. GCF in the meat or coating markedly reduced the oxidative deterioration in nuggets stored at 4°C or −20°C regardless of the rigor state of meat used for restructuring. Little lipid oxidation occurred in vacuum‐packaged raw nuggets stored at −20°C.