Vol. 7, Issue 2 (2019)
Comparative evaluation of marination of pork chunks in STPP and / or NaCl solutions on quality of pork curry
Author(s): BK Sarkar, SK Mendiratta, S Upadhyay, A Datta and P Gogoi
Abstract: In the study, effect of different levels of Sodium tripolyphosphate and / or NaCl four treatments were compared and evaluated viz. Control (Treatment-1), Marination in 0.4% STPP (Treatment-2), Marination in 0.4% NaCl (Treatment-3), Marination in 0.4% STPP and 0.4% NaCl (Treatment-4). The result revealed that Marination in 0.4% STPP + 0.4% NaCl resulted in significant increase in pH and moisture content and decrease in WHC values of raw meat. Marination in 0.4% STPP + 0.4% NaCl also caused increase in cooked pork pH, moisture content and cooking yield values. The Warner Bratzler Shear Force Value of cooked pork chunks decreased in all marinated samples. However, in 0.4% STPP + 0.4% NaCl had significantly (P<0.01) higher tenderising effect than 0.4% STPP or 0.4% NaCl. Although all marination improved sensory characteristics, but the combined effect of STPP + NaCl Marination on sensory attributes was significantly (P<0.05) higher compared to STPP or NaCl. From the results it can be concluded that to get the best quality pork curry, raw meat chunks should be marinated in 0.4% sodium tripolyphosphate + 0.4% sodium chloride solution.
Pages: 1081-1087 | 336 Views 47 Downloads
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How to cite this article:
BK Sarkar, SK Mendiratta, S Upadhyay, A Datta, P Gogoi. Comparative evaluation of marination of pork chunks in STPP and / or NaCl solutions on quality of pork curry. Int J Chem Stud 2019;7(2):1081-1087.
