TY - JOUR
T1 - Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
AU - Overholt, M. F.
AU - Mancini, S.
AU - Galloway, H. O.
AU - Preziuso, G.
AU - Dilger, A. C.
AU - Boler, D. D.
N1 - Funding Information:
This work was supported by the USDA National Institute of Food and Agriculture , Hatch project 1001265 .
Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2016
Y1 - 2016
N2 - The objective was to evaluate salts of varying purity levels on lipid oxidation, texture, and sensory properties of fresh ground pork patties. Approximately 160 kg of fresh boneless pork trimmings was used to test a salt typical to industry (treatment A), 3 specialty salts (B, C, and D), and a control (no added salt). Salts were analyzed for Na, Cl, Fe, Cu, Mg, Ca, and Mn content. Experimental treatments were replicated 6 times, for a total of 30 independent batches. Analysis was conducted using the MIXED procedure of SAS as a repeated measure in a complete randomized design. After 11 days of refrigerated storage, there were no differences in lipid oxidation among salts A, C, or D (P ≥ 0.15), but salt B had less (P ≤ 0.04) lipid oxidation than salts A, C, and D. However, no differences in oxidized flavor or odor (P ≥ 0.95) were detected. Overall, salts of varying impurities differed in lipid oxidation but sensory panelists were not able to detect differences in oxidized odors or flavors.
AB - The objective was to evaluate salts of varying purity levels on lipid oxidation, texture, and sensory properties of fresh ground pork patties. Approximately 160 kg of fresh boneless pork trimmings was used to test a salt typical to industry (treatment A), 3 specialty salts (B, C, and D), and a control (no added salt). Salts were analyzed for Na, Cl, Fe, Cu, Mg, Ca, and Mn content. Experimental treatments were replicated 6 times, for a total of 30 independent batches. Analysis was conducted using the MIXED procedure of SAS as a repeated measure in a complete randomized design. After 11 days of refrigerated storage, there were no differences in lipid oxidation among salts A, C, or D (P ≥ 0.15), but salt B had less (P ≤ 0.04) lipid oxidation than salts A, C, and D. However, no differences in oxidized flavor or odor (P ≥ 0.95) were detected. Overall, salts of varying impurities differed in lipid oxidation but sensory panelists were not able to detect differences in oxidized odors or flavors.
KW - Lipid oxidation
KW - Pork
KW - Salt
KW - Sensory
KW - Sodium chloride
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U2 - 10.1016/j.lwt.2015.08.067
DO - 10.1016/j.lwt.2015.08.067
M3 - Article
AN - SCOPUS:84951933364
SN - 0023-6438
VL - 65
SP - 890
EP - 896
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -