Influence of carrageenan addition on some technological and sensory properties of smoked pork loin

• Main Authors: Ivanović Mirjana D., Bulatović Aleksandar V., Popov-Raljić Jovanka V., Perunović Marija N., Živković Dušan M.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2002-01-01
• Series: Acta Periodica Technologica
• Subjects: GRINSTEDTM Carrageenan CC 250; yield; sensory properties; smoked pork loin
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2002/1450-71880233011I.pdf
• ISSN: 1450-7188

The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.