Effect of salt and sodium tripolyphosphate on texture, organic volatiles, and sensory characteristics of irradiated and nonirradiated pork

Journal Article · Thu Jan 01 04:00:00 EST 1976 · J. Food Sci.; (United States)

DOI:https://doi.org/10.1111/j.1365-2621.1976.tb14395.x· OSTI ID:7263522

Shults, G W; Howker, J J; Wierbicki, E

Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75 percent) and sodium tripolyphosphate (0.3 percent or 0.5 percent) additions. The irradiated and nonirradiated samples were tested by technological panels for 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 percent NaCl and 0.3 percent or 0.5 percent TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. 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. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate.

• OSTI ID: 7263522
• Journal Information: J. Food Sci.; (United States), Journal Name: J. Food Sci.; (United States) Vol. 41:5; ISSN JFDSA
• Country of Publication: United States
• Language: English

Related Subjects

560132* -- Radiation Effects on Microorganisms-- Food Preservation-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ALKALI METAL COMPOUNDS
CHLORIDES
CHLORINE COMPOUNDS
FOOD
HALIDES
HALOGEN COMPOUNDS
IRRADIATION
MEAT
ORGANOLEPTIC PROPERTIES
OXYGEN COMPOUNDS
PHOSPHATES
PHOSPHORUS COMPOUNDS
PRESERVATION
RADIOPRESERVATION
SODIUM CHLORIDES
SODIUM COMPOUNDS
SODIUM PHOSPHATES