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SHELF‐LIFE OF RAW AND COOKED FIBER‐FORMULATED PORK NUGGETS 1
Author(s) -
GOETSCH S. J.,
CUNNINGHAM F. E.,
IV E. CHAMBERS.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00494.x
Subject(s) - food science , flavor , chemistry , dietary fiber , thiobarbituric acid , fiber , shelf life , raw material , antioxidant , biochemistry , lipid peroxidation , organic chemistry
. Pork shoulders were ground and restructured into nuggets with 5% dietary‐fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep‐fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (10 3–4 ) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber‐formulated pork nuggets held at ‐17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber‐formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at ‐17.8°C.