Effects of Salt and Sodium Tripolyphosphate on Texture, Organic Volatiles and Sensory Characteristics of Irradiated and Nonirradiated Pork Rolls
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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Radappertized pork rolls were prepared using fresh pork hams with sodium chloride 0.75 and sodium tripolyphosphate 0.3 or 0.5 additions. The irradiated and nonirradiated samples were tested by technological panels for the sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo-Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75 NaCl and 0.3 or 0.5 TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of NaCl or TPP.
- Food, Food Service and Nutrition