Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration
Author:
- Graham R. TroutGTGraham R. Trout
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1466-1470
Abstract
The effects of calcium carbonate concentration (0.00‐0.26%) and sodium alginate concentration (0.0‐1.4%) on the amount of discoloration and the raw‐ and cooked bind‐strength of restructured pork chops were investigated. Alginate slightly increased and calcium carbonate decreased the amount of discoloration in the restructured chops. The beneficial effect calcium carbonate had on discoloration did not appear to be due to increased pH. Restructured chops prepared with alginate were more discolored (P<0.05) than restructured chops prepared with salt and phosphate. The optimum concentration of calcium carbonate and alginate required for minimum discoloration and maximum raw‐and cooked bind‐strength was 0.13% and 0.7%, respectively.Keywords
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