Influence of tumbling and phosphate on the yield, sensory and chemical characteristics of pork liver loaf
article
Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.
Topics
TNO Identifier
47030
Source
Journal of Food Science, 47(2), pp. 359-362.
Pages
359-362
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