Sensory properties of smoked pork loin as determined by applied additives
Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D...
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| Format: | Article |
| Language: | English |
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University of Belgrade - Faculty of Agriculture, Belgrade
2003-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf |
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| author | Živković Dragić L. Perunović Marija N. Popov-Raljić Jovanka V. Bulatović Aleksandar V. Ivanović Mirjana |
| author_facet | Živković Dragić L. Perunović Marija N. Popov-Raljić Jovanka V. Bulatović Aleksandar V. Ivanović Mirjana |
| author_sort | Živković Dragić L. |
| collection | DOAJ |
| description | Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system. Tenderness and firmness of samples were instrumentally measured on an "INSTRON" - 4301, under the given working conditions. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of color 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. |
| first_indexed | 2024-12-16T23:30:41Z |
| format | Article |
| id | doaj.art-d3a4240be3d74700a009136e6ab87f54 |
| institution | Directory Open Access Journal |
| issn | 1450-8109 |
| language | English |
| last_indexed | 2024-12-16T23:30:41Z |
| publishDate | 2003-01-01 |
| publisher | University of Belgrade - Faculty of Agriculture, Belgrade |
| record_format | Article |
| series | Journal of Agricultural Sciences (Belgrade) |
| spelling | doaj.art-d3a4240be3d74700a009136e6ab87f542022-12-21T22:11:54ZengUniversity of Belgrade - Faculty of Agriculture, BelgradeJournal of Agricultural Sciences (Belgrade)1450-81092003-01-0148217918510.2298/JAS0302179ZSensory properties of smoked pork loin as determined by applied additivesŽivković Dragić L.Perunović Marija N.Popov-Raljić Jovanka V.Bulatović Aleksandar V.Ivanović MirjanaAuthors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system. Tenderness and firmness of samples were instrumentally measured on an "INSTRON" - 4301, under the given working conditions. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of color 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.http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdfSUPRO 595GRINSTED™ Carrageenan CC 250smoked pork loinsensory properties |
| spellingShingle | Živković Dragić L. Perunović Marija N. Popov-Raljić Jovanka V. Bulatović Aleksandar V. Ivanović Mirjana Sensory properties of smoked pork loin as determined by applied additives Journal of Agricultural Sciences (Belgrade) SUPRO 595 GRINSTED™ Carrageenan CC 250 smoked pork loin sensory properties |
| title | Sensory properties of smoked pork loin as determined by applied additives |
| title_full | Sensory properties of smoked pork loin as determined by applied additives |
| title_fullStr | Sensory properties of smoked pork loin as determined by applied additives |
| title_full_unstemmed | Sensory properties of smoked pork loin as determined by applied additives |
| title_short | Sensory properties of smoked pork loin as determined by applied additives |
| title_sort | sensory properties of smoked pork loin as determined by applied additives |
| topic | SUPRO 595 GRINSTED™ Carrageenan CC 250 smoked pork loin sensory properties |
| url | http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf |
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