|
The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on physicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10% and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%, 7.5% and 10%). Color and juiciness were improved significantly with 7.5% and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly clue to the increase in redness of the product.
|