30C-23 |
Effects of enhancement solutions on physical and sensory characteristics of precooked, reheated pork chops. |
C. J. PRESTAT1, K. L. Robbins, J. Jensen, K. J. Ryan, L. Zhu, F. K. McKeith, and M. S. Brewer. (1) Univ. of Illinois, Urbana-Champaign, Bevier Hall 396, 905 S. Goodwin Ave., Urbana, IL 61801 The demand for quick, easy-to-prepare foods has increased in the last decade. This new market becomes crucial for the pork industry development. Developing precooked meats improved by enhancement solutions should help the pork industry to enter this new market. The objective of this study was to evaluate the effects of a phosphate, a lactate, and a potassium lactate-potassium acetate blend used in enhancement solutions on quality characteristics of freshly cooked and on cooked, stored, reheated pork chops. Pork loins were pumped to 110% of original weight with 3% sodium lactate or 2.5% potassium lactate-potassium acetate plus 0.35% sodium tripolyphosphate, 0.35% salt and added water, or 0.35% sodium tripolyphosphate, 0.35% salt and added water for comparison with unpumped samples. Raw pork chops were analyzed for color. Chops were fried to 72°C. Half of each chop was immediately evaluated for cooking loss, shear force and sensory characteristics. The remaining half was refrigerated for two days, reheated and evaluated for cooking loss, shear force and sensory attributes. Differences among treatments and storage in redness, yellowness, lightness, and hue angle were small and should not have any practical influences in the market place. Pumping decreased cooking loss and shear force, which should have a positive economic effect, as they are important issues for consumers and industry. Storage had a negative effect on instrumental tenderness (shear force) but panelists perceived no difference. Sensory characteristics were improved by enhancement. Negative attributes resulting from precooking and storing such as bitterness or warmed-over flavor were decreased by enhancement. Also, enhancement solutions limited the expected decrease of sensory attributes in stored chops. These results demonstrate that pumping loins with sodium tripolyphosphate, sodium lactate, or potassium lactate / potassium acetate enhances sensory attributes of chops with positive or few detrimental effects on physical and quality characteristics.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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