Title: Physicochemical Properties of Pork Loin Marinated with a NaCl and Sodium Tripolyphosphate Solution and Sensory Attributes of Tomato Sauce-Stewed Products using Marinated Loin
Abstract: This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at . The uptake of marinade in the treatment groups was significantly greater (p than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE tended to be slightly higher in the control than either treatment group. The shear force value of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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