Affiliation: | aDepartment of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR-541 24, Thessaloniki, Greece bDepartment of Food Hygiene and Food Technology of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR-541 24, Thessaloniki, Greece |
Abstract: | Six treatments of phosphate-free restructured cooked pork shoulder were produced with two salt levels (2% and 1%) and three transglutaminase levels (0%, 0.075% and 0.15%) under two processing conditions (72 °C/65 min and 78 °C/65 min). Salt level significantly affected (p < 0.05) the chemical composition, the cooking losses, the colour, the sensory attributes and the overall acceptability of the product. Transglutaminase level affected (p < 0.05) only the consistency and the overall acceptability. The processing conditions on the contrary, affected the moisture and the protein content, the cooking losses, the consistency and the juiciness of restructured cooked pork shoulder. Transglutaminase can be used at a level of 0.15% with reduced salt level (1%) and processing at 72 °C/65 min to produce phosphate-free restructured cooked pork shoulder with acceptable sensory attributes. |