Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops

摘要

ABSTRACTThe effects of factorial combinations of calcium carbonate (0.00 and 0.26) and sodium alginate (0.0 and 0.7) on the initial cooked tensile strength and texture profile analysis and the amount of discoloration during three months frozen storage of restructured pork chops were investigated. Calcium carbonate increased (p0.05) on the tensile strength of the chops. Alginate decreased the hardness, cohesiveness, springiness, chewiness and gumminess of the restructured chops (p<0.05). Chops that contained alginate and/or calcium carbonate had more initial discoloration than those that contained (1) no additives, (2) 0.75 NaCl plus 0.5 sodium tripolyphosphate, and (3) 0.75 NaCl plus 0.26 calcium carbonate but they did not discolor further during frozen storage.