ACCEPTABILITY AND SHELF-LIFE OF MARINATED FRESH AND PRECOOKED PORK

被引：34
|
作者：
CANNON, JE
MCKEITH, FK
MARTIN, SE
NOVAKOFSKI, J
CARR, TR
机构：
[1] UNIV ILLINOIS,205 MEAT SCI LAB,1503 S MARYLAND DR,URBANA,IL 61801
[2] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801
[3] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期
关键词：
PORK; MARINATION; PH; SENSORY; FLAVOR; TENDERNESS;
D O I：
10.1111/j.1365-2621.1993.tb06158.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fresh (FL) and precooked (PL) longissimus chops and fresh semimembranosus/adductor (SM) roasts were evaluated to determine acceptabilitY Of marinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water-holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.
引用
收藏
页码：1249 / 1253
页数：5
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