Premium
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf‐life of Pork Loin Chop
Author(s) -
Lin K.W.,
Chuang C.H.
Publication year - 2001
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.1365-2621.2001.tb16138.x
Subject(s) - loin , shelf life , sodium lactate , chemistry , acetic acid , food science , phosphate , sodium , chop , lactic acid , zoology , biochemistry , biology , bacteria , organic chemistry , endoplasmic reticulum , genetics
Extending the shelf‐life of pork loin chops by dipping in 2% acetic acid (AA), 10% sodium lactate (SL), or 10% trisodium phosphate (TSP), compared to the undipped control (CONT), was demonstrated. TSP had the highest pH and water‐holding capacity. However, TSP had a dry and dark visual appearance on the loin chop surface, while AA was similar to pale, soft, and exudative (PSE) pork. CONT and SL had obvious putrid odor with TPC exceeding 10 7 CFU/g at d 6 and d 9, respectively. Pork loin chops dipped in 10% sodium lactate solution resulted in better visual appearance and lower microbial counts, suggesting a possible extension of the shelf‐life to 6 d under refrigeration.