Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf-life of Pork Loin Chop |
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Authors: | K.W. Lin C.H. Chuang |
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Affiliation: | The authors are with the Dept. of Food and Nutrition, Providence Univ., 200 Chungchi Rd., Shalu, Taichung County, Taiwan, R.O.C. Direct inquiries to author K.W. Lin (E-mail: ). |
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Abstract: | Extending the shelf‐life of pork loin chops by dipping in 2% acetic acid (AA), 10% sodium lactate (SL), or 10% trisodium phosphate (TSP), compared to the undipped control (CONT), was demonstrated. TSP had the highest pH and water‐holding capacity. However, TSP had a dry and dark visual appearance on the loin chop surface, while AA was similar to pale, soft, and exudative (PSE) pork. CONT and SL had obvious putrid odor with TPC exceeding 107 CFU/g at d 6 and d 9, respectively. Pork loin chops dipped in 10% sodium lactate solution resulted in better visual appearance and lower microbial counts, suggesting a possible extension of the shelf‐life to 6 d under refrigeration. |
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Keywords: | pork loin chop sodium lactate trisodium phosphate dipping shelf-life |
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