MINIMIZATION OF OXIDATIVE FLAVOR DETERIORATION IN REFRIGERATED, BATTER-BREADED RESTRUCTURED PORK NUGGETS BY GLANDLESS COTTONSEED FLOUR IN THE MEAT OR COATING Academic Article uri icon

abstract

  • Pork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batterbreaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmedover flavor scores of products showed that oxidative flavor deterioration in batterbreaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pickup and palatability. Copyright 1988, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • RHEE, K. S., LEU, R., ZIPRIN, Y. A., KEETON, J. T., BOHAC, J. J., & CROSS, H. R.

citation count

  • 9

complete list of authors

  • RHEE, KS||LEU, R||ZIPRIN, YA||KEETON, JT||BOHAC, JJ||CROSS, HR

publication date

  • January 1988

publisher