Effect of the mixed system of taro and carrageenan on the quality of chopped pork pie

LI Jun-ke; PENG Zeng-qi; HOU Qin; LI Yi-lian; YU Shu-na

doi:10.13386/j.issn1002-0306.2017.11.006

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Science and Technology of Food Industry > 2017 > (11): 76-81. > DOI: 10.13386/j.issn1002-0306.2017.11.006

LI Jun-ke, PENG Zeng-qi, HOU Qin, LI Yi-lian, YU Shu-na. Effect of the mixed system of taro and carrageenan on the quality of chopped pork pie[J]. Science and Technology of Food Industry, 2017, (11): 76-81. DOI: 10.13386/j.issn1002-0306.2017.11.006

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Effect of the mixed system of taro and carrageenan on the quality of chopped pork pie

College of Food Engineering, Ludong University
National Center of Meat Quality and Safety Control Key Laboratory, College of Food Science and Technology, Nanjing Agricultural University

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Received Date: November 20, 2016

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Abstract

Abstract

The effects of various additive contents of taro and carrageenan on the quality of chopped pork pie were investigated by determining cooking yield, water holding capacity, oil keeping ratio, texture ( springiness, hardness, viscosity, cohesiveness, chewiness) , vacuum storage losses, and thiobarbituric acid-reactive substance ( TBARS) value. Pork pie with taro ( 5%, 10%, 15%) or carrageenan ( 0.5%, 0.6%, 0.7%) had higher cooking yield, water holding capacity, oil keeping ratio, springiness, and cohesiveness, lower vacuum storage losses and TBARS values than that of the control. Comparing adding taro or carrageenan individually, the mixed system of 10% taro and 0.6% carrageenan had cooperative and complementary effect on improving quality of chopped pork pie.The positive ( p < 0.05) correlation between cooking yield and water holding capacity, or oil keeping ratio of all samples was observed, and there were negative ( p < 0.01) correlations between cooking yield and vacuum storage losses.
- taro,
- carrageenan,
- chopped pork pie,
- quality,
- correlation

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