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Digitale Medien

Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation (1996)

ZHAO, Y. ; SEBRANEK, J. G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 61 (1996), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Fresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 ppm sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops, both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10979.x

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