Factors Affecting Properties of Raw-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations

Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.     

Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH

Acceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off-flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.     

Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks

The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.     

SODIUM LACTATE/SODIUM POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES

The objective of this study was to evaluate sodium lactate (SL; 0, 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.     

Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging

ABSTRACT:  Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vatsus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off-flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L * value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off-flavors, visual red and brown colors, shear value, and cook loss of the serratus ventrali (chuck) , vastus lateralis (round), vastus medialis (round), and longissiumus dorsi (loin). Aging slightly decreased rancid and liver off-flavor scores, visual brown color, and shear value and increased the hue angle and L * and b * values.     

EFFECTS OF ADJUNCTS ON RESTRUCTURED PORK

Boneless pork shoulders were excised 24h postmortem, frozen, tempered, flaked and blended with one of the four formulations: (1) 1% NaCl and .25% sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaCl, .25% STP and .125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125% lecithin. The blended samples were converted to restructured chops and stored at - 18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidity of restructured muscle foods.     

Sensory Characteristics of Frankfurters as Affected by Salt, Fat, Soy Protein, and Carrageenan

Continuous variables, salt, fat, and either soy protein or iota-carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off-flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off-flavor intensity decreased as fat content increased and carrageenan decreased.     

RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR BEEF OF VARYING PARTICLE SIZE

Raw materials were removed from U.S. Choice Yield Grade 3 beef fore-quarters 1 h postmortem. Samples were flaked with an Urschel Comitrol 3600 as three sizes; small (head opening = 3.0 mm), medium (head opening = 6.1 mm) and large (head opening = 9.9 mm). Each flake size was formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP), converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 0 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblence and overall appearance. A 7-member panel evaluated tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Small flake particles contributed to improved color, cohesiveness and overall appearance. Particle size had minimal effects on muscle cut resemblence, cooking loss, shear values and all sensory attributes. Color degradation and oxidative rancidity increased with storage time.     

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.     

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at - 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off-flavor scores. Time in frozen storage increased off-flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen-stored high fat, or low-fat-soy extended beef patties.     

Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks

The effects of various chloride salts (NaCl, MgCl₂, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off-flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl₂ or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.     

Effect of brine pre-treatment on lipid stability of frozen horse mackerel (<Emphasis Type="Italic">Trachurus trachurus</Emphasis>)

The rancidity development during the frozen storage (-20 °C) of an under-utilised medium-fat fish species (horse mackerel; Trachurus trachurus) was investigated. Special attention was given to a pre-freezing treatment consisting of an immersion in NaCl solution (5%, 10%, and 20%) and its effect on lipid damage during the fish frozen storage. Lipid hydrolysis (free fatty acid content) and oxidation (conjugated dienes formation; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence formation, FR) were studied up to 270 days of frozen storage. Oxidative rancidity measured by the PV, TBA-i, and FR showed an increase with the frozen storage time and also as a result of an increasing salt content in fish muscle. A high peroxide formation was observed at day 210 of frozen storage, especially in the case of 20% NaCl treated samples. Lipid hydrolysis also increased with the frozen storage time; at the end of the experiment (270 days), a decreasing effect of muscle salt content on lipid hydrolysis was observed. Employment of appropriate antioxidant additions is recommended if salting pre-treatment is to be needed to avoid a large lipid oxidation development and ensure a longer shelf-life time.     

RESTRUCTURED PORK CHOPS WITH ADDED TURKEY THIGHS

Raw materials from the shoulders of U.S. No. 1 pork carcasses boned at 24 h postmortem and frozen boneless turkey thighs stored for approximately 120h were flaked and incorporated in four formulations for restructured chops each containing 1.0% NaCl and 0.25% sodium tripolyphospahte (STP). Formulations included pork (P), pork plus 0.5% sugar (PS), 50% pork and 50% turkey (PT) and 50% pork and 50% turkey plus 0.5% sugar (PTS). At 0, 21 and 84 days, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Turkey and sugar had a minimal effect on appearance traits, texture and juiciness and no significant effect on tenderness and flavor regardless of storage time. Results suggested that turkey dark muscle can replace pork with minimal effects on appearance, taste and oxidative rancidity.     

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p > 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.     

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.     

Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties

Chemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90-day storage period at ?20°C. Addition of phosphates significantly (P<0.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (p>0.05) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) values were also unaffected by phosphates. Overall quality of patties, as measured by thiobarbituric acid (TBA) numbers and cooking yields, was improved by all phosphates. There were indications that phosphates interfered with the distillation TBA test.     

EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS

Of the fresh and cured pork cuts evaluated, ham steaks were the only cut consistently displaying increased cooking losses following frozen storage. Although the tenderness of fresh cuts tended to increase during frozen storage, the tenderness of cured cuts decreased; and the juiciness of both fresh and cured cuts decreased. In addition, flavor and overall palatability of both fresh and cured cuts decreased during frozen storage and such deterioration in these attributes appeared to result from rancidity development. The results of this study indicate that fresh chops and roasts, ham, and bacon can be stored for over 196, 196, and 112 days respectively, in any of the protective wraps evaluated without the loss of palatability.     

FLAVOR ADJUNCTS FOR RESTRUCTURED PORK

Boneless prerigor pork shoulders were processed to restructured pork chops and formulated with 1% NaCl and .25% sodium tripolyphosphate (STP). Formulations included (1) 100% pork (C), (2) 95% pork - 5% rehydrated dried apples (A), (3) 95% pork - 5 % mushroom slurry (M), and (4) 99.98% pork -.02% liquid smoke extract (S). All samples were stored at -20°C until evaluation at 0, 14 and 42 days after packaging. Although the C chops received higher initial color scores, color of the A samples remained more stable during storage. The Hunter ‘a’ values followed a similar trend. Flavor enhancers and storage times that were evaluated had a minimal effect on product cohesiveness and tenderness. Rehydrated dried apples and the mushroom slurry appeared to be potential flavor enhancers; whereas, liquid smoke appeared to be a flavor protector by retarding oxidative rancidity development after frozen storage for 42 days.     

Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage

The fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C_18:1 (46.0%), followed by C_16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C_16:1 and C_18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C_18:3 and C_20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C_18:1 and C_18:2 and the phospholipid fatty acids C_18:3 and C_20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.