Changes in Sensory Characteristics, Texture and Organic Volatiles of Irradiated and Nonirradiated Pork Chops
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
Pork Chops prepared from fresh longissimus muscle pumped with brine solutions containing varied concentrations of sodium chloride and sodium tripolyphosphate TPP were tested as non-irradiated or irradiated 5.1-6.1 Mrad at -30 C plus or minus 10 C items by technological and consumer panels for the sensory characteristics and preference ratings. Texture determinations were made using an Allo-Kramer Shear device. Total organic volatiles were determined using a steam distillation and permanganate oxidation method. The addition of 0.75 NaCl and 0.3 or 0.5 TPP significantly reduced the cooking losses in the pork chops and increased the overall acceptances. Texture was significantly improved by the addition of NaCl and TPP. NaCl without the TPP addition was less effective. The addition of the NaCl and TPP did not increase the total organic volatiles. The addition of 0.3 TPP was sufficient when used in combination with 0.75 NaCl.
- Food, Food Service and Nutrition