Factors Affecting Properties of Precooked‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations
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Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐0‐Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off‐flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P > 0.05) off‐flavor scores. The use of phosphates or vacuum packaging reduced the development of off‐flavor and rancidity during extended periods of frozen storage. Copyright © 1984, Wiley Blackwell. All rights reserved
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MATLOCK, R. G., TERRELL, R. N., SAVELL, J. W., RHEE, K. S., & DUTSON, T. R.