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THE EFFECT OF HOT–PROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES
Author(s) -
CHIANG B. H.,
NORTON H. W.,
ANDERSON D. B.
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00631.x
Subject(s) - seasoning , vacuum packing , food science , lipid oxidation , sous vide , chemistry , package design , factorial experiment , moisture , cold storage , mathematics , engineering drawing , biochemistry , horticulture , organic chemistry , raw material , biology , statistics , engineering , antioxidant
The storage stability of frozen pork patties was studied using a 2X2X2 factorial design comparing hot boned (H) versus chilled meat (C), seasoned (S) versus nonseasoned (N), vacuum (V) versus oxygen permeable (P) packaging and their interactions. Results showed that the effect of hot–processing is dependent on the packaging method and the presence of seasoning. In general, vacuum packaging is required to optimize the advantages of hot–processing in retarding lipid oxidation. The increased moisture cooking loss of hot processed product can be reduced significantly by the addition of seasoning.