Sensory properties of smoked pork loin as determined by applied additives
2003
Zivkovic, D. (Faculty of Agriculture, Belgrade - Zemun (Serbia and Montengro)) | Perunovic, M. | Popov-Raljic, J. | Bulatovic, A. | Ivanovic, M.
Authors examined the effects of SUPRO 595 soy isolate and GRINSTED(TM) carrageenan CC 250 addition on selected sensory properties of smoked pork loin. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of colour characteristics of the products showed that between the variants with soy isolate and the variants with carrageen there existed insignificant deviation in the values of psychometric lightness (L], in the presence of redness (a] and in the presence of yellowness (a]. Instrumentally measured tenderness and firmness showed that the samples with carrageen were characterized by somewhat greater tenderness and firmness compared to the samples with soy isolate.
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