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- W3208077467 abstract "Desired textural characteristics of minced pork include springiness, cohesiveness andjuiciness. This research aims to improve the textural quality of minced pork. Firstly, the effectof two phosphate salts (0.15% P2O5 w/w) including 1) tetrasodium pyrophosphate (TSPP), 2)sodium tripolyphosphate (STPP) and 3) a 1:1 mixture of TSPP and STPP together with theeffect of water content (20% versus 30%) were evaluated. The results indicated that thephosphate salts yielded superior hardness, cohesiveness and springiness and water holdingcapacity (WHC), yet TSPP was more effective. Besides, increasing the water content led todecrease in the three textural attributes as well as the WHC. To conclude, using TSPP togetherwith 20% water content yielded the most preferred textural results. The second studydetermined the impact of raw egg white (REW) by comparing adding 1) 5% w/w REW, 2) 5%w/w REW along with decreasing the water content and 3) without REW. We found that addingREW along with decreasing the water content resulted in better textural characteristics and inmaximal WHC. The third study evaluated the effect of REW gelation prior to cooking tocookedness. We found that heating at 60 °C for 15 minutes ahead of boiling for 10 minutesresulted in the cooked minced pork product with desired textural attributes and enhancedorganoleptic acceptance." @default.
- W3208077467 created "2021-11-08" @default.
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- W3208077467 date "2019-01-01" @default.
- W3208077467 modified "2023-09-26" @default.
- W3208077467 title "Effect of phosphates, water and raw egg white on quality of minced pork product" @default.
- W3208077467 hasPublicationYear "2019" @default.
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