EFFECT OF CALCIUM-CARBONATE AND SODIUM ALGINATE ON THE TEXTURAL CHARACTERISTICS, COLOR AND COLOR STABILITY OF RESTRUCTURED PORK CHOPS

被引：19
|
作者：
TROUT, GR
CHEN, CM
DALE, S
机构：
[1] Dept of Animal & Dairy Science, Alabama Agricultural Experiment Station, Auburn University, Auburn, Alabama
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06011.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of factorial combinations of calcium carbonate (0.00 and 0.26%) and sodium alginate (0.0 and 0.7%) on the initial cooked tensile strength and texture profile analysis and the amount of discoloration during three months frozen storage of restructured pork chops were investigated. Calcium carbonate increased (p < 0.05) and alginate had no effect (p>0.05) on the tensile strength of the chops. Alginate decreased the hardness, cohesiveness, springiness, chewiness and gumminess of the restructured chops (p < 0.05). Chops that contained alginate and/or calcium carbonate had more initial discoloration than those that contained (1) no additives, (2) 0.75% NaCl plus 0.5% sodium tripolyphosphate, and (3) 0.75% NaCl plus 0.26% calcium carbonate but they did not discolor further during frozen storage. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：38 / 42
页数：5
相关论文
共 50 条
  • [31] EFFECT OF THE RATE OF DISSOLUTION OF PHOSPHOGYPSUM, GYPSUM, AND CALCIUM-CARBONATE ON SODIUM DESORPTION FROM THE ADSORPTION COMPLEX
    ZARUBINA, TG
    SOVIET SOIL SCIENCE, 1979, 11 (03): : 318 - 321
  • [32] Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties
    Choi, Ji-Hun
    Choi, Yun-Sang
    Han, Doo-Jeong
    Kim, Hack-Youn
    Lee, Mi-Ai
    Kim, Si-Young
    Lee, Ju-Woon
    Jeong, Jong-Youn
    Kim, Cheon-Jei
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2010, 30 (04) : 617 - 625
  • [33] Effect of Ozone and Potassium Lactate on Color Stability and Survival of Listeria Monocytogenes on Fresh Pork
    Piachin, Thanagom
    Trachoo, Nathanon
    BIOSCIENCE, BIOCHEMISTRY AND BIOINFORMATICS, 2011, 5 : 235 - 238
  • [34] The crystallization of calcium carbonate on porcine and human cardiac valves and the antimineralization effect of sodium alginate
    Kanakis, J
    Malkaj, P
    Petroheilos, J
    Dalas, E
    JOURNAL OF CRYSTAL GROWTH, 2001, 223 (04) : 557 - 564
  • [35] Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate
    Yang, Xiaotong
    Sui, Haomin
    Liang, Hongshan
    Li, Bin
    Yan, Xiangxing
    Li, Jing
    FRONTIERS IN NUTRITION, 2022, 9
  • [36] Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows
    Jones-Hamlow, K. A.
    Tavarez, M. A.
    Boler, D. D.
    Schroeder, A. L.
    Prusa, K. J.
    Dilger, A. C.
    JOURNAL OF ANIMAL SCIENCE, 2015, 93 (02) : 794 - 801
  • [37] Effect of Succinate Sodium on the Metmyoglobin Reduction and Color Stability of Beef Patties
    Zhu, Jinyuan
    Liu, Fang
    Li, Xingmin
    Dai, Ruitong
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (13) : 5976 - 5981
  • [38] EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA
    LIN, HS
    SEBRANEK, JG
    GALLOWAY, DE
    LIND, KD
    JOURNAL OF FOOD SCIENCE, 1980, 45 (01) : 115 - &
  • [39] EFFECT OF SODIUM-FLUORIDE, CALCIUM-CARBONATE, AND VITAMIN-D ON THE SKELETON IN MULTIPLE-MYELOMA
    KYLE, RA
    JOWSEY, J
    CANCER, 1980, 45 (07) : 1669 - 1674
  • [40] Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
    Alvarez, D.
    Barbut, S.
    MEAT SCIENCE, 2013, 94 (03) : 320 - 327
12345