FACTORS AFFECTING PROPERTIES OF PRECOOKED-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% Lem0Fos 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 offflavor 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) offflavor scores. The use of phosphates or vacuum packaging reduced the development of offflavor and rancidity 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

• 36

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.tb14993.x

start page

• 1372

end page

• 1375

volume

• 49

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1984.tb14993.x