ABSTRACTInfluence of polyphosphate on sensory and chemical characteristics of battered and breaded, cooked, restructured beef and pork nuggets was evaluated over 20 wk storage. Beef and pork nuggets manufactured with polyphosphate had lower (P<0.05) initial thiobarbituric acid (TBA) values than those manufactured without polyphosphate (controls); and values remained lower (P<0.05) than control treatments over 20 wk of storage. Sensory panelists detected less (P<0.05) off‐flavor in pork nuggets manufactured with polyphosphate than nuggets in control treatments. Detection of off‐flavor in pork nugget control treatments may be attributed to higher TBA values (increased lipid oxidation) in the pork product. Addition of polyphosphate protected nuggets from lipid oxidation and subsequent off‐flavor develo
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