FACTORS AFFECTING PROPERTIES OF RAW-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS Academic Article

abstract

• Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% LemOFos in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased offflavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and LemOFos. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of offflavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage. Copyright 1984, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• MATLOCK, R. G., TERRELL, R. N., SAVELL, J. W., RHEE, K. S., & DUTSON, T. R.

citation count

• 35

complete list of authors

• MATLOCK, RG||TERRELL, RN||SAVELL, JW||RHEE, KS||DUTSON, TR

publication date

• September 1984

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1984.tb14991.x

start page

• 1363

end page

• &

volume

• 49

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1984.tb14991.x