Objectives: Objectives were to evaluate effects of salts containing varying amounts of impurites on lipid oxidation, sensory, and textural properties of ground pork patties. Materials and Methods: Approximately 160 kg of fresh boneless pork trimmings were ground through a 1.32 cm plate, then a 0.32 cm plate and split into 30 independent bacthes. Batches were mixed in a bowl chopper for 5 revolutions with either a salt typical to industry (Salt A), 1 of 3 unrefined salts (Salts B, C, and D), or no added salt (control) and formed into patties. Salts were added at a 1.5% inclusion. Salts were analyzed for Na and Cl and metal impurities (Fe, Cu, Ca, Mg, and Mn). Total impurity ranged from 101 ppm (Salt A) – 2644 ppm (Salt B). Meat block samples were collected from each batch for use in salt-soluble protein extractability determination. Patties were overwrapped in polystyrene trays and stored at 4° C for 1, 6, or 11 days. Treatments were replicated 6 times, for a total of 30 independent batches. Data were analyzed as repeated measures in a complete randomized design. At the conclusion of the allotted storage time, patties were removed from packaging to determine lipid oxidation, L*, a*, b* , discoloration, break strength, and sensory characteristics. Sensory evaluation was conducted using 6 trained panelists. Results: Salt A and Salt B extracted a greater (P ≤ 0.03) percentage of salt-soluble protein than Salt C or Salt D, but were not different (P = 0.16) from one another. Salt C and D did not differ (P = 0.89) in extracted salt-soluble proteins. There was no effect (P = 0.53) of salt variety on break strength. Salt inclusion resulted in increased (P < 0.0001) extracted saltsoluble protein and break strength. There was no effect (P ≥ 0.34) of salt variety on *L or b* values. There was an interaction (P = 0.02) of salt variety and storage time on a* values. Salt B patties stored did not differ (P = 0.40) in redness after 1 d or 6 d, but a reduction (P ≤ 0.01) in redness was observed in patties formulated with with Salt A, C, and D. There was an interaction (P < 0.0001) of salt variety and storage time for browning discoloration. No differences (P ≥ 0.40) were among salt varieties after 1 d or 6 d. After 11 d Salt A patties were more discolored (P = 0.01 ) than Salt C, Salt C patties was more discolored than Salt D (P < 0.01), and Salt D patties were more discolored (P = 0.02) than Salt B. Salt inclusion resulted in less (P < 0.0001) browning discoloration, L*, a*, and b* values compared with the control. After 11 d of storage, there were no differences (P ≥ 0.15) in lipid oxidation among patties formulated with salts A, C, or D, but salt B had less (P ≤ 0.04) lipid oxidation than salts A, C, or D. However, no differences in oxidized flavor (P = 0.54) or oxidized odor (P = 0.95) were detected by a trained sensory panel.
Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
MANCINI, SIMONE;PREZIUSO, GIOVANNA;
2015-01-01
Abstract
Objectives: Objectives were to evaluate effects of salts containing varying amounts of impurites on lipid oxidation, sensory, and textural properties of ground pork patties. Materials and Methods: Approximately 160 kg of fresh boneless pork trimmings were ground through a 1.32 cm plate, then a 0.32 cm plate and split into 30 independent bacthes. Batches were mixed in a bowl chopper for 5 revolutions with either a salt typical to industry (Salt A), 1 of 3 unrefined salts (Salts B, C, and D), or no added salt (control) and formed into patties. Salts were added at a 1.5% inclusion. Salts were analyzed for Na and Cl and metal impurities (Fe, Cu, Ca, Mg, and Mn). Total impurity ranged from 101 ppm (Salt A) – 2644 ppm (Salt B). Meat block samples were collected from each batch for use in salt-soluble protein extractability determination. Patties were overwrapped in polystyrene trays and stored at 4° C for 1, 6, or 11 days. Treatments were replicated 6 times, for a total of 30 independent batches. Data were analyzed as repeated measures in a complete randomized design. At the conclusion of the allotted storage time, patties were removed from packaging to determine lipid oxidation, L*, a*, b* , discoloration, break strength, and sensory characteristics. Sensory evaluation was conducted using 6 trained panelists. Results: Salt A and Salt B extracted a greater (P ≤ 0.03) percentage of salt-soluble protein than Salt C or Salt D, but were not different (P = 0.16) from one another. Salt C and D did not differ (P = 0.89) in extracted salt-soluble proteins. There was no effect (P = 0.53) of salt variety on break strength. Salt inclusion resulted in increased (P < 0.0001) extracted saltsoluble protein and break strength. There was no effect (P ≥ 0.34) of salt variety on *L or b* values. There was an interaction (P = 0.02) of salt variety and storage time on a* values. Salt B patties stored did not differ (P = 0.40) in redness after 1 d or 6 d, but a reduction (P ≤ 0.01) in redness was observed in patties formulated with with Salt A, C, and D. There was an interaction (P < 0.0001) of salt variety and storage time for browning discoloration. No differences (P ≥ 0.40) were among salt varieties after 1 d or 6 d. After 11 d Salt A patties were more discolored (P = 0.01 ) than Salt C, Salt C patties was more discolored than Salt D (P < 0.01), and Salt D patties were more discolored (P = 0.02) than Salt B. Salt inclusion resulted in less (P < 0.0001) browning discoloration, L*, a*, and b* values compared with the control. After 11 d of storage, there were no differences (P ≥ 0.15) in lipid oxidation among patties formulated with salts A, C, or D, but salt B had less (P ≤ 0.04) lipid oxidation than salts A, C, or D. However, no differences in oxidized flavor (P = 0.54) or oxidized odor (P = 0.95) were detected by a trained sensory panel.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
