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Meat Sci. 2007 Jan;75(1):71-7. doi: 10.1016/j.meatsci.2006.06.017. Epub 2006 Aug 22.

Lipid oxidation and color change of salted pork patties.

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1
Department of Nutrition and Health Science, Toko University, Chia-Yi County 613, Taiwan.

Abstract

The purposes of this study were to explore the interaction of lipid oxidation and pigment oxidation in salted pork patties and to study the mutual relationship between lipid and pigment oxidation caused by replacing sodium chloride with potassium chloride at low salt levels. For fresh pork patties, a(∗) and b(∗) values decreased with the replacement of sodium chloride by potassium chloride. However, there were no significant differences of L(∗) values, pH values, total pigments and heme irons by replacement of NaCl with KCl; however, the replacement reduced 2-thiobarbituric acid reactive substances (TBARS). The addition of sodium tripolyphosphate, ascorbic acid and carnosine did not change a(∗) and b(∗) values of raw pork patties. However, raw pork patties with 0.25% sodium tripolyphosphate had significantly higher L(∗) value compared to other samples. The pH of raw pork patties with 0.5% carnosine was higher than those of other treatments. The pH of raw pork patties with 0.25% sodium tripolyphosphate was significantly higher than that of the control treatment with no antioxidant. Samples with 550ppm ascorbic acid had significantly higher total pigment and heme iron than patties with 0.25% sodium tripolyphosphate. Although control treatment with no antioxidant had slightly higher TBARS values, these differences were not large enough to be significant.

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